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Persian feta and spinach pie

This is a real show-stopper! Easy to make but perfect for when you want to impress your guests with something a little special. I use frozen spinach in this recipe, and I can’t recommend it enough.

Method

Pre-heat the oven to 150°C.

 

Fry the spring onions in the olive oil until soft. Add the cumin and paprika and cook for a further few minutes. To a large mixing bowl add the spinach, beaten eggs, feta, herbs and onion mixture. Mix well and season. Set aside.

 

On a clean work surface lay one sheet of filo and brush with melted butter. Place another on top but at an angle. Brush with melted butter and repeat until you have 4 layers. Lift this into a 23cm loose bottomed tart tin. Push into the sides and let the edges hang over the side of the tin. Pour the filling in and gather up the edges. Butter another couple of sheets of filo and scrunch them up loosely to form a top for your pie. Place on a baking tray and cook in the oven for 40 – 45 minutes. Check halfway through and if the pie is getting too brown then cover with a piece of foil.

 

This can be eaten warm or at room temperature but never hot from the oven.

Ingredients

1 pack of filo pastry


500 gram pack of organic frozen leaf spinach defrosted and squeezed as dry as possible


1 bunch spring onions chopped


½ teaspoon ground cumin


½ teaspoon smoked paprika


1 bunch dill finely chopped


1 bunch coriander finely chopped


2 tablespoons olive oil


150 grams organic feta cheese crumbled


3 eggs beaten


100 grams melted butter


Salt and pepper


Serves: Serves 6 people


Dietaries: VEG

Method

Pre-heat the oven to 150°C.

 

Fry the spring onions in the olive oil until soft. Add the cumin and paprika and cook for a further few minutes. To a large mixing bowl add the spinach, beaten eggs, feta, herbs and onion mixture. Mix well and season. Set aside.

 

On a clean work surface lay one sheet of filo and brush with melted butter. Place another on top but at an angle. Brush with melted butter and repeat until you have 4 layers. Lift this into a 23cm loose bottomed tart tin. Push into the sides and let the edges hang over the side of the tin. Pour the filling in and gather up the edges. Butter another couple of sheets of filo and scrunch them up loosely to form a top for your pie. Place on a baking tray and cook in the oven for 40 – 45 minutes. Check halfway through and if the pie is getting too brown then cover with a piece of foil.

 

This can be eaten warm or at room temperature but never hot from the oven.

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