I love this dish! It's so yummy when you have come back from school or work...(e.t.c) To a nice tea of feta!
1 1/2 tbsp olive oil
1/2 220g pack (6 sheets) ready rolled filo pastry
500g frozen chopped spinach defrosted
200g carrots,peeled and grated.
28gpack fresh flat-leaf parsley chopped
1 tsp dried oregano
50g pine nuts
150g SO organic Greek feta,crumbled
3 medium British free-range Woodland eggs,lightly beaten.
170g bag baby leaf italian style pepprey salad
Preheat the oven to 200oc fan 180oC, gas 6. Brush a round, 20cm loose-based cake tin with a little of the oil. Layer 3 sheets of filo in the base and up the sides of the tin,brushing each sheet a little oil.
Squeeze any excess water out of the defrosted spinach. Put the spinach in a large bowl and stir in the carrot,parsley,oregano,pine nuts and feta. Add the eggs and the season with freshly ground black pepper. Mix well until combined.
Spoon the spinach mixture into the tin and fold the overhanging pastry over the top of the mixture. Top with the remaining 3 sheets of filo, scrunching a little to fit the tin, and brushing the top of each with a little oil.
Bake for 35- 45 mins, until golden and crisp, then cut into wedges and serve with the baby leaf salad on the side. Hey Presto!