Spinach and Cheese Filo Pie2015-04-06
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:15 h
Spinach and Cheese Filo Pie makes a great lunch or a first course. You could make this into large or small rolls, circular, square shaped, whatever you like. Although I’ve used three different types of cheese, you could use just feta if you wish. I like to serve this with sliced tomatoes drizzled with extra virgin olive oil and sprinkled with a little salt and chopped fresh basil.
- 1 kg fresh spinach
- 150g onion, chopped
- 125ml olive oil
- 5 spring onions, chopped
- a large handful of parsley, chopped
- 2 tsp chopped dill or fennel
- ¼ tsp ground nutmeg
- 60g crumbled white cheese (see our paneer recipe)
- 130g feta cheese, crumbled
- 20g parmesan cheese, finely grated
- 4 eggs, lightly beaten
- salt and freshly ground black pepper, to taste
- 12 sheets filo pastry
- 100g butter, melted
Wash the spinach and cut off any course stems. Roughly chop the spinach and put into a large pan. Cover and wilt over a low heat for about 7 minutes. The spinach should be wilted so that the juices are just starting to run. Drain well in a colander, pressing down lightly to force most of the juices out.
Preheat the oven to 180°C/Gas Mark 4
Gently fry the onion in the olive oil for 10 minutes, add the spring onion and fry for another 5 minutes.
Place the drained spinach and the onions, with the oil, into a large bowl. Add the herbs, nutmeg, cheeses and stir to combine together. Check the seasoning and add salt and black pepper to taste. Add the eggs and mix in well.
Brush the base and sides of a roasting or baking tray (25 x 30 cm) with melted butter and line with one sheet of filo pastry. Brush with melted butter. Add 4 more sheets of filo pastry, allowing the excess to hang over the edges of the dish, brushing each with melted butter before adding the next. Add 2 more sheets across the shortest side of the dish, brushing with butter again and allowing the excess to hang over the edges of the dish.
Add the spinach and cheese mix and spread evenly over the pastry. Add 2 more sheets across the shorter side, buttering each layer, then add 2 sheets across the longer side. Turn all of the overhanging pastry into the centre of the dish and add the final sheet lengthways, turning the excess over towards the centre. Gently brush with melted butter. Using a sharp knife or a razor blade, score the top layer of the pastry into squares. Sprinkle a little cold water over the top of the pastry to stop it curling up during cooking.
Bake in the oven for about 45 minutes until the pastry has puffed up and turned a golden brown. Take out of the oven and leave for 5 minutes before serving.