Greekvegetarianbakingweekend

Spinach, Feta and Dill Filo Pie

Name: Spinach, Feta and Dill Filo Pie
Total time: 80 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 600 g Frozen chopped spinach; 1 bunch Spring onions; 6 tbsp Olive oil; 200 g Feta; 1 bunch Dill; 2 pc Eggs; pinch Ground nutmeg; 1 pack Filo pastry

Layers of crisp, flaky filo around a salty spinach and feta filling bright with dill and spring onions. Feeds a crowd.

80 minutesServes 6Medium

Ingredients

Frozen chopped spinach600 g
Spring onions1 bunch
Olive oil6 tbsp
Feta200 g
Dill1 bunch
Eggs2 pc
Ground nutmeg pinch
Filo pastry1 pack

Method

01
Defrost the spinach ahead of time. Heat the oven to 180C (160C fan) and squeeze the spinach very dry in a clean tea towel.
02
Fry the sliced spring onions in 1 tbsp of the oil over medium heat for 3 minutes until soft. Mix in a bowl with the spinach, crumbled feta, chopped dill, beaten eggs, nutmeg and plenty of pepper.
03
Brush a 20x30cm baking dish with oil. Lay in half the filo sheets one at a time, brushing each with oil and letting the excess hang over the sides.
04
Spread in the filling, fold the overhanging pastry over it, then top with the remaining sheets, brushing each with oil and lightly scrunching the top layer. Score the top into portions.
05
Bake for 45 minutes until deep golden and crisp, then rest for 10 minutes before cutting.

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