Spinach Feta Pie

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What is it at the moment, that makes me want to recreate recipes that remind me of living in America? Yes, I know this is more a Greek dish, but I lived in Texas where the weather is hotter all the year round, and this pie was always welcome. Here, I make it with fresh spinach, you can use frozen if you wish, but I think fresh is easier. I tend to pack the pie with more cheese and pine nuts. It is a more-ish and tasty lunch, or summer supper.

Ingredients

  • 2 tablespoons good olive oil
  • 2 large yellow onions  (chopped) and sweated
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 500gms of fresh spinach, washed, wilted, squeezed and chopped
  • 6 extra-large eggs, beaten
  • 2 teaspoons grated nutmeg
  • 125gms (1/2 cup) freshly grated Parmesan cheese
  • 3 tablespoons plain dry bread crumbs
  • 1 pound good feta, cut cubes
  • 125gms (1/2 cup) pine nuts
  • 1/4 pound salted butter, melted
  • 8 sheets filo pastry.

 

Method

  1. Oven on: 190/375/gas mark 5 – 180 fan oven.
  2. Sauté the onions in the olive oil until translucent. Add the salt and pepper and leave to cool down.
  3. Chop the wilted spinach and squeeze out as much excess water as possible. Add the spinach to a bowl, then add the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts. Fold the lot together.
  4. Butter a nonstick pan (I use a cake tin) and then line it with 6-8 stacked sheets of filo pastry, making sure that you brush each with melted butter and letting the edges hang over the pan. I tend to add one, then rotate the pan and add another.
  5. Pour the spinach mixture in and fold the filo edges up and over sealing the filling. Brush the top well with melted butter.
  6. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely.
  7. Serve at room temperature
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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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One Response to Spinach Feta Pie

  1. Pingback: Spinach Feta Pie – Cooking At Zero Degrees

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