What’s your plans for dinner this evening? If you need some inspiration for a healthy home-cooked meal, why not try this scrumptious "Greek Spinach and Feta Filo Pie" recipe by food guru Helen from Scrummy Lane? According to Helen, "This is super quick and easy with just a few ingredients and a simple filo crust. In my opinion, this is one of the tastiest snacks or light lunches you could ever eat." Delicious!
Serves: 3 to 4
200 grams / 7 ounces fresh spinach
about 5 or 6 sundried tomatoes, chopped (optional)
small bunch (about 5) salad / spring onions, chopped (optional)
150 grams / 5 to 6 ounces feta cheese
1 small bunch fresh parsley, chopped
2 tablespoons chopped fresh dill (optional)
2 eggs, lightly whisked
5 sheets of filo pastry
olive oil for brushing
Pre-heat the oven to 180C / 355F.
Pour a kettle of boiling water over the spinach in a colander to wilt it, then squeeze out as much of the water as you can with the back of a spoon (and your hands!). Chop the spinach and put into a bowl.
Add the sundried tomatoes, salad onions, feta (crumbled), parsley, dill and eggs to the spinach and combine well.
Now prepare the pastry. Lightly brush or spray your baking pan with olive oil, then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Repeat with the other 4 sheets of pastry, rotating the pan as you go so that the whole of the bottom of the pan and the sides are covered with pastry. Brush lightly with olive oil between each layer.
Tip the filling into the centre of the pan, on top of the pastry, then gather the overhanging pastry over the top of the pie, scrunching a little as you do. Brush a final layer of olive oil over the top.
Bake for 30 minutes or until the pastry is golden and crispy. Serve immediately with a simple salad, and tzatziki if you like.
- You’ll see that some of the ingredients are optional. The tomatoes, onions and herbs add a little something, but really just the spinach and cheese are essential!