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This is a rather more fiddly meal than I would usually prepare, however, the fiddliness is all in the pastry, so consider using another type of pastry if that puts you off. The taste though is definitely worth the little bit of extra time you put in. Whatever you do, use only fresh or frozen herbs, dried herbs just won't give the flavour. This is a lovely summer pie, and can be served either hot or cold, it is delicious with a tomato and leaf salad. Use all organic ingredients if you can get hold of them, especially organic herbs, the flavour is so much better. The recipe serves 4.
Ingredients
- 1 chopped onion
- 1 clove of garlic, chopped
- 300g spinach
- 2 eggs
- Chopped chives
- Chopped dill / fennel leaves
- Chopped Parsley
- Chopped Basil
- 200g feta cheese
- ¼ tsp ground nutmeg
- Ground black pepper
- 1 pack filo pastry
- Melted butter
- Saute the onion, garlic and spinach for 5 minutes. Leave to cool.
- Beat eggs, add herbs and spices, and pour over the spinach mixture.
- Add the chopped feta cheese to the spinach mixture.
- Grease a 23cm (7 inch) pie dish. Lay one layer of pastry on the bottom. Grease the pastry layer, and cover with another layer. Continue until there are 4 layers of pastry lining the pie dish.
- Pour the pie filling into the dish.
- Cover the pie with 4 layers of pastry, buttering between each layer. Add any pastry decorations, and butter the top of the pie.
- Bake at 180 degrees C for 35 minutes, or until the pie is golden brown.