SPINACH FETA FILO PIE
Spinach and Feta Filo Pie is the perfect vegetarian main course for a special occasion, a holiday, or a Sunday supper. This show-stopping dish with its perfectly flaky crust is perfectly spiced and full of spinach, feta, fresh mint, and parsley. This dish is one that your whole family is going to love!
Provided by Katie Webster
Categories Main Course
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a medium skillet over medium-high heat. Add garlic and onion, and cook, stirring often until the onion is softened, 3 to 5 minutes. Scrape into a large bowl.
- Add the parsley, eggs, feta, mint, dill, salt, pepper and nutmeg to the bowl and stir to combine. Squeeze any remaining moisture from spinach, and it to the bowl. Stir until thoroughly combined.
- Unfold filo and set on a slightly damp cloth. Layer a second slightly damp cloth over it to prevent the filo from drying out as you work. Coat a deep-dish pie plate with cooking spray (or brush with butter.)
- Place two sheets of filo into the pie plate, pressing it into the corners of the pie plate. Brush with butter. Repeat with a second sheet of filo, placing it down about 45 degrees from the previous sheet. Brush with butter. Continue adding sheets and buttering until all but 4 sheets are in the bottom of the pie plate.
- Spread the filling into the filo shell.
- Layer and butter the remaining four filo sheets over the pie, offsetting them as before.
- Roll the edges of the pie up along the edges to form a ruffled 2-inch-wide lip along the edge of the pie plate. Brush it and the top of the pie with any remaining butter.
- Bake until the crust is deeply golden brown, and an instant read thermometer registers 165 degrees F in the center of the pie, 1 hour 10 minutes. Let cool 20 minutes before slicing into wedges and serving.
Nutrition Facts : ServingSize 1/8 pie, Calories 407 calories, Fat 23 g, Carbohydrate 37 g, Fiber 4 g, Protein 13 g
GOLDEN SPINACH, FETA & PUMPKIN FILO PIE
Having friends over for lunch? Serve this delicious spinach, feta & pumpkin filo pie. It's the perfect way to make the most of autumnal pumpkins
Provided by Esther Clark
Categories Lunch
Time 1h40m
Number Of Ingredients 15
Steps:
- Begin by making the filling. Heat the oil in a frying pan, then add the onion with a pinch of salt and fry over a medium heat for 10 mins or until softened and beginning to caramelise. Add the garlic, chilli and coriander seeds and fry for 1 min more. Set aside to cool.
- Steam the spinach in a steamer until wilted, then leave until cool enough to handle. Place in a double layer of muslin or a clean j-cloth and squeeze out any excess liquid. Roughly chop and add to the cooled onion mixture.
- Bring a pan of salted water to the boil. Add the pumpkin and simmer for 15-18 mins, or until a cutlery knife can easily be inserted into the pumpkin. Drain and steam dry, then roughly mash and add to the spinach mixture. Leave to cool. Stir the feta, flour, dill and eggs through the cooled mixture and season to taste.
- Heat the oven to 200C/180C fan/gas 6. Brush some of the melted butter on the inside of a 20cm square tin. Add three sheets of the filo, brushing a little melted butter between each layer. Spoon in the filling and layer and scrunch over the rest of the pastry. Brush the top with any remaining butter and sprinkle with the sesame seeds. Bake for 35-40 mins or until deep golden brown. Serve with a fresh green salad.
Nutrition Facts : Calories 353 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.2 milligram of sodium
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