Sunday, 13 May 2012

Greek Spinach and Feta Filo Pie - A Recipe

Last night, Miss C and I held an all Greek dinner party, complete with a bottle of Ouzo that looks like one of the Parthenon's columns. We scattered a few Euros and monetary napkins across the blue and white table cloth as a finishing touch. Bad taste? Probably. Terrible about the current economic climate, but let's focus on one of the great Greek legacy's - fantastic food. Oh and we learnt that the Disney movie of Hercules is historically inaccurate during a game of 'True or Myth'. Gutting. I rustled up lamb and mint kebabs, chickpea salad, warm butter beans and cherry tomatoes, with pitta and dips on the side. Now feta salad is nice, but not so great if your not a massive fan of olives like us, so I turned it all into a pastry covered pie. One of our guests asked for the recipe so here it is.

                                     Yes, I iced the Greek flag onto cupcake place settings

1 pack of filo pastry
100g melted butter
200g feta cheese
500g spinach
1 red onion
x2 eggs
1dessert spoon of tomato puree

1. Preheat the oven to 190 degrees. Gently soften cubed red onion in lashing of olive oil. When the onions are translucent, add the tomato puree to the pan.
2. Meanwhile, chop the feta into chunks and pop them into a bowl with the two eggs. Add the cooked onions and tomato puree.
3. In a pan, wilt the spinach over a low heat. Add the spinach to the feta mixture and stir together.  Season with salt and pepper.
4. Take a round cake tin and brush it with melted butter using a pastry brush. Lay in your first sheet of filo pastry and brush it with butter. Don't cut off the excess pastry as that will be used as the top of the pie. Repeat this with all the sheets of filo pastry, in a circular motion, brushing each with melted butter as you go.
5. When the cake tin is lined with pastry, pour in the feta mixture.
6. Fold the excess pastry over the top of the feta mixture into a round circle. Finish by brushing the pastry lid with the last of the melted butter.
7. Pop into the middle of the oven for 25 minutes until golden brown and crispy. Cool on a wire rack for a few minutes and turn out onto a plate to serve.

Unfortunately mine was all eaten up before I remembered to take a photograph, but here's a picture from ever helpful Google so you get the idea...

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