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Spinach pie
Spinach pie
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulge in a flavorful spinach and feta pie that will please everyone at the family table.
Ingredients:
  • Light olive oil spray, to grease
  • 2 large brown onions, finely chopped
  • 42.00 gm fresh lemon juice
  • 2 250g pkts frozen spinach
  • 100g (1/2 cup) Cottage Cheese
  • 70g Greek feta, crumbled
  • 125.00 ml chopped fresh continental parsley
  • 23.40 gm wholegrain mustard
  • 2 tsp cracked black pepper
  • 2.50 gm ground nutmeg
  • 2 eggs, lightly whisked
  • 5 sheets filo pastry (Antoniou brand)
  • 2 tsp poppy seeds
Instructions:
  • Preheat the oven to 180°C. Lightly grease a 12 x 24cm ovenproof dish with olive oil spray.
  • In a medium saucepan over medium heat, cook the onions, garlic, and lemon juice together, stirring occasionally with a wooden spoon for 3-4 minutes until the onion is soft.
  • Add the frozen spinach to the pan and cook for 7-10 minutes, breaking it apart with a wooden spoon until defrosted. Let it cook for another 3 minutes, stirring occasionally until the liquid evaporates.
  • Combine the mixture in a bowl and let it cool for 15 minutes. Gently mix in cottage cheese, feta, parsley, mustard, cracked pepper, and nutmeg until well combined. Add eggs and fold in with a large metal spoon.
  • Place filo sheets on a work surface, stack them, cover with a clean, damp tea towel to keep them moist. Layer 3 sheets over a baking dish, gently press and shape them to fit, ensuring edges extend over the dish.
  • Evenly spread the spinach mixture into the dish. Fold the remaining 2 sheets of filo in half and place them over the pie. Use moist fingertips to roll the pastry edges together to create a nice edge around the pie.
  • Give the pie a gentle mist of olive oil spray, sprinkle with poppy seeds, and bake in a preheated oven for 45 minutes until the filling is set and the pastry is golden. Allow to cool.

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