Main
Spinach Filo Pie
Method
- Layer 6 layers of filo pastry in flan dish, each sheet brushed with olive oil or melted butter.
- Mix the chopped frozen spinach with the eggs, crumbled feta cheese, black pepper, cumin, nutmeg, basil (fresh or dried and parsley (fresh or dried). Pour on top of filo layers.
- Cover lightly with 2-3 more layers filo, brushed with oil or melted butter as previously.
- Bake at 180 C for 30 mins until centre set, crust golden.
- To fry halloumi, slice in ½ cm slices and pat dry. Place in preheated frying pan, over moderate to high heat, fry 2-3 min each side until golden.
- Fold back pastry topping into centre, top pie with the fried halloumi and fresh spinach leaves.
- Return to oven for 15 mins to wilt spinach and warm halloumi. Serve warm or room temperature with Greek salad.
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Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/spinach-filo-pie/
Spinach Filo Pie
Ingredients
- 10″ deep flan dish
- 1 pack round or rectangular filo sheets
- Olive oil or melted butter to brush
- 750 g frozen chopped spinach, defrosted
- 4 eggs
- 150 g feta cheese, crumbled
- 1 tsp dried parsley
- 1 tsp dried basil
- Black pepper
- 125 g baby spinach leaves
- 250 g halloumi
Method
- Layer 6 layers of filo pastry in flan dish, each sheet brushed with olive oil or melted butter.
- Mix the chopped frozen spinach with the eggs, crumbled feta cheese, black pepper, cumin, nutmeg, basil (fresh or dried and parsley (fresh or dried). Pour on top of filo layers.
- Cover lightly with 2-3 more layers filo, brushed with oil or melted butter as previously.
- Bake at 180 C for 30 mins until centre set, crust golden.
- To fry halloumi, slice in ½ cm slices and pat dry. Place in preheated frying pan, over moderate to high heat, fry 2-3 min each side until golden.
- Fold back pastry topping into centre, top pie with the fried halloumi and fresh spinach leaves.
- Return to oven for 15 mins to wilt spinach and warm halloumi. Serve warm or room temperature with Greek salad.