Herby Spinach and Feta Pie with Salad
By OcadoLife
Published on 06 January 2022
This herby, cheesy filo parcel is our easy take on the magnificent Greek dish, spanakopita. The super-thin layers of pastry add real crunch to the soft feta-based filling. It serves four people can be on the table in just 30 minutes so, accompanied by a fresh and crisp salad, it makes for an ideal, fuss-free midweek meal for the whole family.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 60 g of unsalted butter
- 700 g of spinach leaves
- 30 g of parsley, chopped
- 20 g of dill, chopped
- 0.5 nutmeg, freshly grated
- 300 g of feta, crumbled
- 1 pack of filo pastry, (6 sheets)
- 1 tbsp of sesame seeds
- 160 g of beetroot salad bag, to serve (optional)
- 2 cloves of garlic, finely chopped
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Put a large saucepan over a high heat and add 10g of the butter and 2tbsp water.Step 2
Add the spinach leaves, stir and pop the lid on. After 30 secs, take the lid off, stir again and leave for 1 min, in which time it should just be wilted.Step 3
Next, tip into a colander, press out the liquid and transfer to a food processor.Step 4
In a small saucepan, start melting the rest of the butter over a low heat.Step 5
In the meantime, add the herbs and garlic to the food processor. Pulse quickly three or four times until everything is roughly broken down.Step 6
Tip into a mixing bowl, add the nutmeg and crumble in the feta along with plenty of seasoning.Step 7
Take a baking dish (approx 20cm x 15cm) and brush a little of the melted butter over the base. Add a sheet of filo, shaping it up the sides. Brush with a thin layer of butter and add another sheet, repeat so you have 3 layers in total.Step 8
Tip the spinach in, smooth out and pack down a little.Step 9
Add the remaining 3 layers of filo, buttering in between. Fold the edges over to seal the pie, brush the top with the last of the butter and sprinkle over the sesame seeds.Step 10
Pop it straight into the hot oven for 15-18 mins. The edges should be golden brown, crisp and crunchy. Serve with a big handful of beetroot salad.