This pie is very satisfying but still quite light and a good way to get your daily dose of veggies.
I use frozen spinach, because it’s cheaper and a kilo of fresh spinach will take up half your kitchen, make sure to squeeze out as much water as possible so the pie won’t be soggy. Fresh herbs add flavour, and while dill is traditionally used, I used parsley and mint which are also used in some parts of Greece.
Filo pastry can be bought in most larger super markets. Make sure to cover the pastry with a slightly damp tea towel to stop it drying out when you are making the pie.
The pie can be eaten hot or cold and can live in your fridge for 2-3 days. It’s great as a lunch dish served with some salad or as a side dish.
1kg Frozen spinach (defrosted, and all excess liquid squeezed out)
Handful of finely chopped parsley and mint
250 Grams Filo pastry
200 Grams Feta style cheese (crumbled)
1 Leek or bunch of scallions/spring onions (finely chopped)
1 Tbsp Oil
25 Grams Butter (melted)
Salt and pepper (to taste)
2 Tbsp Sesame seeds (optional)
- Preheat the oven to 180 degrees (Celsius)
- In a large pan, heat the oil over a medium heat and fry the leek until soft. Set to one side and allow to cool
- Add the drained spinach to a large bowl and loosen up with a fork. Stir in the eggs, feta, herbs leeks and seasoning. Stir until combined
- Grease a 6 x 9 in baking tin and line with sheets of filo pastry, brush each sheet lightly with butter before topping with another sheet (lay 5-6 sheets of filo pastry as a base)
- When the tray is lined, spread the spinach mixture evenly across the base. Fold in any overlapping pastry and top the pie with the leftover sheets of pastry (brush each sheet lightly with butter before topping with the next.
- Sprinkle with sesame seeds, and bake in the oven for 25-30 minutes until brown and crispy