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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Cooked to pastry-topped perfection, this delicious spinach and feta filo pie is great to share with guests!
1 Preheat oven to 180°C. Lightly spray a 20cm square baking tin with oil.
2 In a non-stick frypan heat olive oil over medium heat. Add leek and cook, stirring occasionally, for 3 minutes. Add spinach and nutmeg and cook 2-3 minutes until spinach is wilted, and to cook off any liquid. Season with pepper.
3 To prepare pastry, line base of baking tin with one sheet of filo, leaving a decent (about half) overhang. Brush over a little melted spread before layering another pastry sheet, rotating tin slightly so overhang is in a different position. Repeat this step with 4 more filo sheets, until bottom of tin is covered and pastry evenly overhangs the entire tin.
4 Evenly distribute leek and spinach mix into pastry tin. Sprinkle over pinenuts and crumble over feta. Pour whisked eggs in carefully. Bring overhanging edges of pastry up and over the filling. Scrunch the 2 remaining filo sheets a little for texture and place over top. Brush with remaining spread.
5 Bake for 30 minutes or until golden and crisp. Meanwhile, in a large salad bowl combine salad ingredients and dress with balsamic vinaigrette.
6 Remove pie from the tin and serve with salad.
You can use frozen spinach here – defrost first and give it a good squeeze in a tea towel to remove any excess moisture.
Calories 310 cal
Kilojoules 1300 kJ
Total fat 21 g
Saturated fat 7.5 g
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