Sides
Spinach, Feta & Egg Filo Pie
Recipe by The Lockdown Chef
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
GREAT ENJOYED HOT OR COLD AS A SNACK OR LIGHT LUNCH, WHEN SERVED WITH A NICE SALAD.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 1 packet filo pastry (usually 200g)
- 300g feta cheese
- 600g fresh spinach
- 3 eggs
- 150g butter
- 50g pine nuts
- pinch of nutmeg
- salt and pepper to taste
Utensils
-
Step 1
In a pan Melt 1 tsp of butter, add a splash of water and steam the spinach until the leaves are just wilted – place the spinach in a colander to drain.
-
Step 2
Crumble the feta cheese and whisk in the eggs, add the nutmeg, pine nuts and season with salt and pepper to taste.
-
Step 3
Squeeze any excess moisture from the spinach and add it to mixture.
-
Step 4
Cut the filo sheets in half – and split them in three lots.
-
Step 5
Melt the butter and brush the bottom of the 25cm ovenproof dish, use your first lot of pastry – place your first sheet of filo the brush it with butter, repeat with the rest of sheets , making sure to cross them over so all sides of the dish are covered.
-
Step 6
After you have done , spread half the cheese and egg mixture in the tray and then repeat the filo procedure with the second lot, making sure to butter in between.
-
Step 7
Pour the rest of the mixture on top of the filo pastry.
-
Step 8
Finish the pie by gently crunching the last of the filo sheets and arranging them on top. Butter generously and bake at 160ºC for 45-55 mins until golden brown and the pie has set. Rest for 10 mins before cutting and enjoying.
