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Spinach and Feta pie
A twist on a traditional Greek dish. Preparing in a cake tin gives a neat finish to the pie.
Serves: 6
Preparation time: 20 minutes
Cooking time 30 – 40 minutes
Function: Quickstart 180º C
Pizza 180º C (pre 2008 models use fan assisted)
30 ml (2 tbsp) olive oil
2 onions
450 g (1 lb) ready prepared young spinach leaves
2 large eggs
200g (7oz) feta cheese
5 ml (1 tsp) freshly ground nutmeg
270 g pack fresh filo pastry
olive oil for brushing
beaten egg to glaze
23 cm (9 in) square cake tin
Preheat the oven using the Quickstart function then select the pizza function. Heat the oil in a large deep fry pan, add the onions and cook for 5 – 10 minutes until soft and lightly browned. Add the spinach and cook for 3 - 5 minutes until wilted. Transfer into a bowl and allow to cool.
Beat the eggs and crumble in the feta cheese then mix in the nutmeg and season well. When cool, add the spinach mixture and stir until evenly mixed. Generously oil the cake tin. Take a sheet of filo pastry and brush with olive oil. Line the base and sides of the cake tin and leave the excess pastry hanging over the sides. Repeat with three more filo sheets alternating at right angles so the base and sides of the tin are completely covered. Spoon the spinach mixture over the filo base, press down and cover with the excess pastry. Cut the remaining filo pastry in half to form a square; brush each sheet with oil and lay over the top of the pie. Press down to seal and brush with oil. Place a baking sheet on top of the tin and invert the pie and remove the cake tin. Brush with beaten egg. Place in the centre of the oven and cook for 30 – 40 minutes or until golden.
Serve warm.
