Herby feta filo pie

Eat hot or cold, this pie is great for summer lunch or warming dinner.

INGREDIENTS

2tbsp olive oil
1 small onion (finely diced)
300g spinach leaves
2 eggs
3tsp Bart dried dill
3tsp Bart dried chives
3tsp Bart dried parsley
1/4 tsp Bart nutmeg
300g feta cheese
2 spring onios (sliced)
225g filo pastry
4tbsp butter (melted)
CuisineMediterranean
SeasonSpring, Summer, Autumn, Winter
IngredientsCheese
LifestyleVegetarian
CoursesMain
ServesServes 4
Cook Time40 Minutes
Prep Time20 Minutes
Filo Feta Pie 3

METHOD

  1. Heat the oil in a saucepan, add the onion and cook gently for 5 minutes until soft. Add the spinach and cook for 1-2 minutes, stirring occasionally, until wilted. Remove from the heat and leave to cool.
  2. Put a baking sheet on the oven and preheat the oven to 180C/Gas 4.
  3. Beat the eggs in a bowl, add the dill, chives, parsley and nutmeg and season with pepper.
  4. Drain the spinach mixture well and crumble in the feta cheese. Stir in the egg mixture and the spring onions.
  5. Lay one sheet of the filo pastry in a 23cm pie tin and brush well with the melted butter. Repeat using a further 3 sheets.
  6. Place the filling in the dish and cover with 4 more sheets of pastry, brushing well with butter between each layer. Press the edges well together and trim with a sharp knife. Butter the top of the pie and using a further 2 sheets of pastry, scrunch them on top of the pie to give an attractive finish. Brush the remaining butter.
  7. Place on the heated baking sheet and bake for 35-40 minutes until crisp and golden. Allow to cool for 10 minutes before cutting into wedges to serve. Serve hot or cold with salad.

Herby feta filo pie

Eat hot or cold, this pie is great for summer lunch or warming dinner.

2tbsp olive oil
1 small onion (finely diced)
300g spinach leaves
2 eggs
3tsp Bart dried dill
3tsp Bart dried chives
3tsp Bart dried parsley
1/4 tsp Bart nutmeg
300g feta cheese
2 spring onios (sliced)
225g filo pastry
4tbsp butter (melted)
  1. Heat the oil in a saucepan, add the onion and cook gently for 5 minutes until soft. Add the spinach and cook for 1-2 minutes, stirring occasionally, until wilted. Remove from the heat and leave to cool.
  2. Put a baking sheet on the oven and preheat the oven to 180C/Gas 4.
  3. Beat the eggs in a bowl, add the dill, chives, parsley and nutmeg and season with pepper.
  4. Drain the spinach mixture well and crumble in the feta cheese. Stir in the egg mixture and the spring onions.
  5. Lay one sheet of the filo pastry in a 23cm pie tin and brush well with the melted butter. Repeat using a further 3 sheets.
  6. Place the filling in the dish and cover with 4 more sheets of pastry, brushing well with butter between each layer. Press the edges well together and trim with a sharp knife. Butter the top of the pie and using a further 2 sheets of pastry, scrunch them on top of the pie to give an attractive finish. Brush the remaining butter.
  7. Place on the heated baking sheet and bake for 35-40 minutes until crisp and golden. Allow to cool for 10 minutes before cutting into wedges to serve. Serve hot or cold with salad.

Products Used

BART3088 JAR SMALL DILL
BART3088 JAR SMALL CHIVE
BART3088 JAR SMALL PARSLEY
BART3088 JAR SMALL SPICE NUTMEG

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