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GREEK SPINACH FILO PIE
Serves 6
Preparation time: 15 minutes
Cooking time: 25 minutes
INGREDIENTS
500g frozen spinach, defrosted
½ bunch spring onions, white
& green ends chopped
200g crumbled feta cheese
60g finely grated parmesan
cheese
2 eggs, lightly beaten
¼ cup finely chopped fresh
mint leaves
1 Tablespoon finely chopped
fresh dill
Freshly grated nutmeg, to taste
50g butter, melted
¼ cup extra virgin olive oil
12 sheets good-quality Greek
filo pastry
1. Insert a wire rack on third oven shelf.
Select the OVEN FUNCTION (top & bottom
elements), set the TEMPERATURE to 190°C,
and TIMER for 10 minutes; a beep will sound
once the oven is preheated.
2. Place the spinach in a ne sieve and press
to remove any excess liquid. Transfer the
strained spinach to a large bowl with the
spring onion, cheeses, eggs, chopped herbs
and nutmeg. Mix thoroughly, and set aside.
3. Combine the butter and oil, and grease the
inside of a 30cm diameter pie tin. Lay one
sheet of lo inside the tin and brush with butter
mixture. Lay another sheet diagonally across
the rst and brush again. Repeat, using 9
sheets of lo (reserving 3 sheets for the top of
the pie).
4. Spoon the lling mixture into the tin. Top with
remaining lo sheets (brushing and layering,
as with the previous sheets). Fold in the
overhanging lo to enclose the lling. Brush
the top with remaining butter.
5. Once preheated, reset the TIMER for 30
minutes. Place the pie on the wire rack and
bake until the pastry is crisp and golden
brown. Serve with a green salad.
4
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