Spinach Filo Pie

By: Maxine Dewhurst

Prep Time

30 Minutes

Cooking Time

1 Hour

Preference

Milky

Ingredients

10″ deep flan dish
1 pack round or rectangular filo sheets
Olive oil or melted butter to brush
750g frozen chopped spinach, defrosted
4 eggs
150g feta cheese, crumbled
1 tsp dried parsley
1 tsp dried basil
Black pepper
125g baby spinach leaves
250g halloumi

Method

1. Layer 6 layers of filo pastry in flan dish, each sheet brushed with olive oil or melted butter.⁠ ⁠

2. Mix the chopped frozen spinach with the eggs, crumbled feta cheese, black pepper, cumin, nutmeg, basil (fresh or dried and parsley (fresh or dried). ⁠ Pour on top of filo layers.⁠ ⁠

3. Cover lightly with 2-3 more layers filo, brushed with oil or melted butter as previously.⁠ ⁠

4. Bake at 180 C for 30 mins until centre set, crust golden.⁠ ⁠

5. To fry halloumi, slice in ½ cm slices and pat dry. Place in preheated frying pan, over moderate to high heat, fry 2-3 min each side until golden. ⁠ ⁠

6. Fold back pastry topping into centre, top pie with the fried halloumi and fresh spinach leaves. ⁠ ⁠

7. Return to oven for 15 mins to wilt spinach and warm halloumi. Serve warm or room temperature with Greek salad.⁠

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