Name: Mixed greens filo pie
Total time: 1 h 20 min
Yield: 1
Cuisine: greek
Ingredients: 50 g mixed nuts and seeds; 2 cloves of garlic; 2 onions; olive oil; 800 g mixed greens such as kale, chard, spinach; 1 lemon; ½ a bunch of fresh dill (15g); 4 large free-range eggs; 6 large sheets of filo pastry; 150 g feta cheese; runny honey

Mixed greens filo pie

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Total Time:
1 hour 20 minutes

Exciting twist on spanakopita, blending spinach with other veggies in a delightful filo pie.

Ingredients:

50 g mixed nuts and seeds
2 cloves of garlic
2 onions
olive oil
800 g mixed greens such as kale, chard, spinach
1 lemon
½ a bunch of fresh dill (15g)
4 large free-range eggs
6 large sheets of filo pastry
150 g feta cheese
runny honey

Instructions:

Toast a mixture of nuts and seeds in a dry pan until golden, then transfer to a small bowl. Finely chop 2 cloves of garlic and 2 onions, then sauté with 1 tablespoon of olive oil in a large pan until soft, about 10-15 minutes. Trim and chop 800g of mixed seasonal greens, removing tough stalks, and add to the pan. Cook for 5 more minutes until wilted. Remove from heat, grate in zest from 1 lemon, squeeze in juice, and stir in chopped dill. Season with salt and pepper. Cool. Boil 4 eggs for 7 minutes, then chop into chunks. Preheat oven to 180ºC/350ºF. Layer and brush filo sheets with oil, then crumble 150g feta on top. Add greens and egg, then roll into a pinwheel. Brush with oil and bake for 40-45 minutes. Cool for 5 minutes, drizzle with honey, and sprinkle with nuts and seeds. Serve with Greek yoghurt if desired.

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