Spinach & feta filo pie

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• Cat

  17 September 2011

  Cat rated and commented on this recipe

  

  Delicious! I had a few problems with the filo pastry disintegrating when I tried to put it in the tin but, as you're putting more layers on top, it doesn't really matter. The only real difficulty I had was that the pastry browned too quickly, before the filling was cooked, but a sheet of foil over the top solved that problem. Definitely one to make again.

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• Clare

  28 September 2011

  Clare rated and commented on this recipe

  

  Delicious and super speedy to prepare.

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• Laubee

  22 November 2011

  Laubee rated and commented on this recipe

  

  Lush! Wish I could have eaten it all. I am definitely going to try a meat version soon.

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• in love with food

  28 December 2011

  in love with food rated and commented on this recipe

  

  used allspice instead of nutmeg. the pastry disintegrated around the bottom. but all in all it held up, it was delicious.

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• Chefscotty007

  29 December 2011

  Chefscotty007 commented on this recipe

  Hi, there is no safety aspect to making, freezing and cooking this dish from frozen. The downside is that the freezing process creates ice particles from the moisture within the ingredients and more often than not will give you a "Soggier" end result. So just a quality issue really.Hope this helps :-)

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• Gordge

  01 January 2012

  Gordge commented on this recipe

  I've made this several times- really tasty and always comes out nicely, definitely would recommend this

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• Joolz

  08 January 2012

  Joolz rated and commented on this recipe

  

  I followed the instruction, apart from not having any nutmeg, so put in quite a bit of black pepper. Was absolutely gorgeous! So tasty, and easy to make. I will be making this again.

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• emilyricho

  23 January 2012

  emilyricho rated and commented on this recipe

  

  I added palma ham to this,It was lovely.

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• manatee

  24 January 2012

  manatee commented on this recipe

  This was surprisingly easy to make. Went down a treat with the family. Would use less spinach and more filo next time.

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• JMC123

  27 January 2012

  JMC123 rated and commented on this recipe

  

  I made this the other night. I also added toasted pine nuts for a bit of extra texture. Although I followed the instructions and also left the pan tilted to drain the excess water from the spinach the base of the pie was really soggy - in fact watery juices oozed out when we cut into it. I would recommend squeezing the spinach out by hand otherwise the base will be soggy and the overall presentation not good. I was very tasty though. I served with roasted cherry tomatoes on the vine. Hubby loved this. Nice cold but has a much more intense feta flavour.

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• Sarahnmark

  30 January 2012

  Sarahnmark rated and commented on this recipe

  

  Very easy to make and tastes delicious. Also made a variant with roasted red peppers instead of spinach. Very tasty!

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• add.zawk

  23 February 2012

  add.zawk rated and commented on this recipe

  

  My sister usually don't like my meals and she absolutely loved this one!

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• Yaniv

  25 February 2012

  Yaniv rated and commented on this recipe

  

  Great recipe. Came out really nice! I couldn't get fresh spinach so used instead frozen ones (about 8 or 9 balls cooked in microwave) which I added to the mix after squeezing water out.... Came out divine and was even better the next day after reheating! Would no doubt do it again! Wish more supermarkets would keep filo in stock...

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• marie northants

  10 March 2012

  marie northants commented on this recipe

  loved this recipe even my 8 yr old loved it , i will add some sundried tomatoes nxt time but will defo make this again .

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• marie northants

  10 March 2012

  marie northants rated this recipe

  

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• pip

  02 April 2012

  pip rated and commented on this recipe

  

  so tasty, love it. easier to use olive oil to brush pastry with tho rather than melted butter i think.

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• Lynard

  05 April 2012

  Lynard commented on this recipe

  Added some roasted butternut squash, mushroom and ricotta, It was excellent. But don't scrimp on the nutmeg.

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• Lynard

  05 April 2012

  Lynard rated this recipe

  

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• Chendore

  11 April 2012

  Chendore commented on this recipe

  You can also use alternative layers of spicy minced lamb or beef mince [kofta style] sprinkled with pine nuts....that will please meat eaters..... or use half ricotta and half feta...adding fresh or dried dill and pine nuts or crushed chestnuts...cinnamon and a touch of lemon juice...delicious!

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• corrinamoore

  22 April 2012

  corrinamoore rated and commented on this recipe

  

  Made this for lunch today - really nice and very easy to do. Am going to make again, as individual portions for a starter and I would perhaps add more Feta and seasoning as I felt it lacked a little bite!

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Ingredients

• 2 onions , halved and sliced
• butter
• 2 garlic cloves , crushed
• 500g spinach , washed and roughly chopped
• grating nutmeg
• 200g feta cheese , cumbled
• 2 eggs , beaten
• 4 large sheets filo pastry

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian

Ingredients

• 2 onions , halved and sliced
• butter
• 2 garlic cloves , crushed
• 500g spinach , washed and roughly chopped
• grating nutmeg
• 200g feta cheese , cumbled
• 2 eggs , beaten
• 4 large sheets filo pastry

Per serving

398 kcalories, protein 17.8g, carbohydrate 22.9g, fat 26.8 g, saturated fat 14.8g, fibre 3.6g, salt 2.67 g

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