Spinach and Feta Phyllo Pie

This recipe was a big hit when I made it for my family in Florida this past week.



Ingredients -


20 oz (600g) spinach leaves
knob Butter, plus extra for greasing
1 large red onion, finely sliced
3 oz (85g) toasted pine nuts
2 oz (55g) raisins
freshly grated Nutmeg
salt and freshly ground black pepper
8 oz (225g) Feta cheese, crumbled
3 Eggs
1/2 pkg (225g) Filo pastry (about 10 sheets)
melted Butter, for brushing

Directions -

1. Wash the spinach and lightly cook it in with a knob of butter for a few minutes. Drain well, squeeze the excess water from the spinach and then chop it.

2. Preheat the oven to 400 (200C/gas 6). Heat 1 tablespoon of olive oil in a small frying pan and fry the onion for 5-6 minutes until lightly browned and softened.

3. Transfer the onion to a large bowl and add the chopped spinach, pine nuts, raisins, some nutmeg. Stir together, season well and set aside to cool. Stir in the feta cheese and eggs once the mixture has cooled.

4. Lightly butter a 9 x 11 (30 x 23cm) shallow-sided non-stick baking tin. Press 4 sheets of pastry into the tin, brushing well with melted butter between each layer and allowing the excess to hang over the sides.

5. Spoon in the spinach mixture and level off the surface. Fold over the pastry edges and top with a further 5 sheets of buttered filo pastry. Lightly score the top of the pie and bake for 45-50 minutes, or until a deep golden brown.

We halved this recipe in Florida and used an 8x8 dish. I served 6 people and everyone wanted more!