A delicious combination of spinach, feta and flaky pastry
This recipe is not too difficult but results in a very tasty dish- sure to impress! Great for serving at dinner parties.
Servings
4
Prep time:
30min
Cook time:
20min
Difficulty:
Easy
Ingredients
- 1 pack filo pastry
- 750g fresh spinach
- 1 onion (medium sized)
- 1 tsp salt & pepper (to taste)
- 200g Feta
- 20g fresh mint
- 20g fresh dill
- 20g fresh parlsey
- 1 egg
- 3 tbsp extra virgin olive oil
- 25g butter
Note:
You don’t need to get the rolling shape going but it does look really good 🙂
A simpler way is to just layer filo pastry (oiled) and the filling multiple times, ideally 3 times and cover it with 1 or 2 filo leaves. It will taste the same but is a little less involved in terms of prep.
Beware that spinach will reduce quite drastically and you want to make sure you have enough filling for your pie!
Step by Step Instructions
Step 1
Cook the spinach in a large saucepan until wilted. Once that’s done, drain as much water as you can using a sieve.
Step 2
Let the spinach cool down in a bowl and meanwhile, cook onions, chopped finely with butter and a little bit of salt & pepper. Add to the spinach
Step 3
Whilst the spinach and onions are cooking, you can prep and chop the herbs, namely the dill, parsley and mint. once the onion and spinach have cooled down a bit, add the herbs and mix everything together along with the feta and egg which you will have crumbled before adding to the mix.
Step 4
Your filling ready, lay a sheet of filo on a surface and baste it with olive oil. Add enough filling so that you end up covering the whole sheet lengthwise. There should be as little filling as possible in order to preserve the crunch of the filo once cooked. Since we’re doing the spiral pie, there will be multiple iterations of those and there will be more than enough filling in a serving at the end.
Step 5
Once you’ve layed the filling on the filo sheet, proceed to roll it like a cigar and swirl it around itself.
The process for the remaining filo sheets will be the same but to keep the spiral going you want to have some overlap beetwen the ends. Continue until you have run out of filo sheets and filling. The amount shoud give you about 4 to 5 sheets which should be enough for a pie 24cm in diameter.
Step 6
Once your pie is ready, baste it with olive oil again and put it in the oven at 180C for 20min or until golden brown at the top.
Serve with our Tzatziki recipe or just as is depending on your mood!
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