Meals and Courses

Spinach, Pine Nut and Cheese Filo Pie

cook 30 mins
  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 1 garlic clove, thinly sliced
  • 75 g (3 oz) pine nuts, toasted
  • 1 kg (2 lb) frozen spinach, defrosted and well drained
  • 2 eggs
  • 2 egg yolks
  • 2 x 200 g (7 oz) packs feta cheese, drained and crumbled
  • 2 teaspoons ground nutmeg
  • 6 sheets of filo pastry, defrosted if frozen
  • 25 g (1 oz) butter, melted
  • 25 g (1 oz) Parmesan cheese, freshly grated
  • salt and pepper
  • salad leaves dressed with olive oil and lemon juice, to serve
  • Heat the oil in a large, heavy-based frying pan and cook the onion and garlic over a medium heat, stirring occasionally, for 5 minutes. Add the pine nuts and spinach and cook, stirring, for 3–4 minutes until heated through.
  • Remove the pan from the heat and tip the mixture into a bowl. Add the whole eggs, egg yolks, feta and nutmeg, stir well and season with a little salt and plenty of pepper. Transfer to a large gratin dish.
  • Crumple the sheets of filo pastry over the top, brush with the melted butter and scatter over the Parmesan. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes until the pastry is golden and crisp.
  • Serve hot with salad leaves dressed with olive oil and lemon juice.
Like This? Try These
More on Food