Spinach and feta pie

September 8, 2009

This makes a great weekend brunch/lunch dish, or evening supper. Every time I make this recipe I vary the ingredients somewhat. If you don’t have shallots, use onions. If you have fresh mint use instead of dill. Baby spinach, silverbeet (chard) or English spinach, or a mixture of the 3, all work well.

Ingredients (serves 4):
5 shallots, peeled and finely chopped
500g spinach (baby spinach, silverbeet, English spinach or a mixture ) washed well to remove grit and chopped
1 bunch spring onions, chopped
Handful of flat leaf parsley, chopped
Handful of dill, chopped
150g feta cheese, crumbled
8 sheets of filo pastry
Olive oil

Heat oven to 180.

Saute the shallots in oil over a low heat until golden, not brown. Add the spinach, spring onions, herbs and feta cheese to a bowl. Add the cooked shallots and mix together. Season to taste.

Lightly oil a large baking dish (20x30cm approx.). Line with a sheet of filo pastry and brush the pastry lightly with olive oil. Repeat with 3 more sheets.

Add the filling and spread evenly over the pastry base. Cover with a sheet of filo pastry and brush lightly with olive oil. Repeat with 3 more sheets, making sure the edges are tucked in.

Cook for 35-40 minutes, until pastry is golden and crunchy on top.

Serve with a fresh leaf salad and wine vinaigrette.

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