Spinach & Feta Filo Pie
Ingredients
- 2 bunches spinach - rinsed and finely chopoed
- 1 tbsp olive oil
- 1 brown onion -finely diced
- 3 garlic cloves - crushed
- 2 eggs
- 250 grams ricotta
- 120 grams feta
- ½ cup mint - leaves only, roughly chopped
- ½ cup parsley - leaves only, roughly chopped
- ¼ cup dill - roughly chopped
- 1 lemon -zest only
- 15 sheets filo pastry
- 50 grams butter
- 2 tbsp fennel seeds - crushed
- olive oil spray - or more butter for between the filo layers
- side salad to serve
Instructions
PREP
- dice onion / rinse and chop spinach / you could also prep the onion, garlic and spinach mixture and if you have time make the filo ahead of time and cook on the night.
MAKE
- Preheat oven to 180C. Line and grease a 30cm round oven proof dish.
- Heat oil in a large pan over medium heat. Add onion and garlic and cook for 3 minutes. Add spinach, in batches, and cook until wilted.
- In a large bowl, mix the eggs, ricotta, crumbled feta, lemon zest, parsley, mint and dill. Season with salt and pepper.
- Pour the spinach mix into a colander and press down on it over the sink to squeeze out any excess water. Add spinach to the bowl and stir to combine.
- On the kitchen bench, lay out 1 piece of filo pastry. Spray with a little oil or use extra melted butter. Repeat until there are 5 sheets.
- Place a third of the spinach mix along the length of the pastry, then roll it into a sausage shape. Gently form the sausage into a spiral shape and lay it in the centre of the tin. Repeat 2 more times.
- Brush the top of the pie with the melted butter and sprinkle over the crushed fennel seeds. Bake in oven for 40 minutes.
SERVE
- TO SERVE - Cut or pull apart the pie and serve with a side salad.
Nutrition
Calories: 364kcal | Carbohydrates: 32g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 580mg | Potassium: 452mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5761IU | Vitamin C: 17mg | Calcium: 189mg | Iron: 4mg
