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Greek filo pie
Greek filo pie
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Spinach-filled flaky pastry squares, perfect for a light and tasty Sunday meal.
Ingredients:
  • Olive oil, to grease
  • 750g frozen spinach, thawed
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 bunch spring onions, ends trimmed, finely chopped
  • 2 tsp ground coriander
  • 2.50 gm ground cumin
  • 2 eggs, lightly whisked
  • 40.00 ml chopped fresh mint
  • 40.00 ml chopped fresh dill
  • 40.00 ml chopped fresh coriander
  • 200g feta, crumbled
  • 30g (1/3 cup) coarsely grated parmesan
  • 4 sheets filo pastry
  • Tamar Valley Greek Style Yoghurt, to serve
  • Salad, to serve
Instructions:
  • Preheat the oven to 200°C. Grease a 3cm-deep, 23 x 30cm baking dish with oil. Squeeze excess liquid from the spinach with your hands.
  • In a large frying pan over low heat, warm up 2 tablespoons of oil. Add in the onion, garlic, ground coriander, and cumin. Cook while stirring occasionally for about 10 minutes until the onion is soft.
  • Mix in the spinach and transfer to a large heatproof bowl. Add the egg, mint, dill, fresh coriander, feta, and parmesan. Season with salt and pepper.
  • Lay out filo sheets on a clean work surface and cover them first with a clean tea towel, then a damp tea towel to keep them moist. Brush one sheet of filo with oil, layer another sheet on top, and brush with oil. Repeat with one more sheet of filo and oil. Line your dish with the prepared filo stack, letting the edges hang over the sides.
  • Spread the spinach mixture evenly over the filo in the dish. Brush the remaining filo sheet with oil, fold it in half, and place it over the spinach mixture. Press down to seal the filling inside. Fold the edges over to seal the parcel and brush the top with oil.
  • Bake the pie until golden and crispy, about 25-30 minutes. Slice and arrange on plates, then top with a spoonful of yogurt and a sprinkle of black pepper. Serve alongside a fresh salad.

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