Recipe

Spinach And Feta Filo Pie Recipe

Add Step-by-Step Photos	Birgitta / All my dishes 6 months, 4 weeks ago My take on 'spanakotyropita'. It's so easy and so tasty! This is quite a versatile dish; try adding some leftover cooked chicken for example. I'd love to hear of your own variations! Prep:20m Cook:30m Servings:8	Birgitta
	spinach feta filo

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Ingredients

500 g fresh spinach (use more if you have)

ca 80 g sun-dried tomatoes in oil (from jar), chopped into bite size pieces

200 g feta cheese, crumbled

large handful of grated Gruyere cheese (straight from freezer is fine)

medium handful of grated Parmesan cheese (straight from freezer is fine

1 onion, chopped, softly cooked and cooled slightly

2-3 eggs, lightly beaten

1 pack (250g) filo pastry, thoroughly defrosted

Oil from sun-dried tomatoes (or melted butter) for brushing the cake tin

Directions

Wilt the spinach by placing it in a colander and pouring a kettle of boiling water over it, squeezing out all access water when cool enough to handle (you may have to do this in a couple of batches).

Mix spinach, tomatoes, cheeses, onion and eggs. Season with salt & pepper.

Brush a spring-form tin with loose bottom with the tomato oil (or melted butter).

Roll out the filo pastry on damp kitchen roll and brush the top sheet with tomato oil (or melted butter). Drape sheet in the tin, tucking it carefully into the corners and letting it drape over the sides of the tin. Repeat with another 3-4 sheets, brushing each sheet with oil.

Tip in the filling and press down lightly. Flip over the overhanging filo sheets to cover the filling and brush with oil. (If pre-cooking now for finishing off later, place one filo pastry over the top of all the other sheets and remove this when finishing off to avoid a burnt top layer).

Cook in 180C oven (160C fan oven) for approx. 30 min.

Let cool slightly before serving.

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