Spinach and feta filo pie

Step 1/12

Preheat the oven to 200C/ 400F/ gas 6

Step 2/12

• 40 g pine nuts

Toast the pine nuts in a pan until brown

Step 3/12

• 1⅔ eggs
• 100 g feta cheese
• 25 g cheddar cheese
• ⅔ tsp dried oregano
• ⅓ pinch pepper

Crack the eggs into a large mixing bowl and crumble the feta . Grate the cheddar, then add the oregano and pepper

Step 4/12

• lemon zest of 1 lemon
• olive oil

Zest 1 lemon and add it to the mixing bowl with the toasted pine nuts and a drizzle of olive oil

Step 5/12

Mix all the incredients together

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• 1 knob of unsalted butter
• 133⅓ g baby spinach

Melt the butter in a frying pan over a medium heat and then add the spinach and the grated nutmeg. Cook until wilted

Step 7/12

• Grease proof paper

Cut 2 sheets 41cm x 38 cm of Grease proof paper

Step 8/12

Screw up the paper under cold water

Step 9/12

• 1 x 270 g pack of filo pastry
• ⅓ tsp Paprika

• pastry brush

Lay the 2 sheets of paper overlapping slightly on a flat surface. Brush with olive oil and then put 1 layer of filo pastry in an overlapping spiral. Brush with olive oil and dust with paprika only on the first layer. Repeat until there are 3 layers of filo pastry and brush olive oil between every layer

Step 10/12

• 28cm pan

Place the grease proof paper and filo pastry in a 28cm pan with the pastry overlapping evenly around the side. Fill pan with the mixed ingredients and then add the wilted spinach on top. Sprinkle some dried oregano on top. Fold in each corner in a concentric pattern . Trim the edge of the grease proof paper

Step 11/12

• 1 pinch of thyme

Sprinkle on some thyme and then cook on a medium ring for 10mins until it’s brown on the bottom

Step 12/12

Place in oven and cook it for 20 minutes or until brown after which place silver foil on top and cook for a further 20 minutes.

Enjoy your meal!