Spinach & Feta Filo Pie

Hi folks, a recipe ahead of #meatfreemondays for you to try. Based on Spanakopita a Greek spinach and feta pie. All encased in a light crispy filo pastry, simply served with a Greek salad.    

 

Serves 4-6

 

Ingredients

 

8 Sheets of Filo Pastry
225g of Fresh Spinach
1Onion
2 Garlic Cloves
180g of Ricotta Cheese
100g of Feta Cheese
2tbsps Dried Oregano
Sprig of Thyme
Handful of Flat Leaved Parsley
2 handfuls of Sunflower Seeds
Pinch of Nutmeg
Pinch of Salt
Plenty of Freshly Cracked Black Pepper

 

Method

 

Preheat the oven to 180c and line a baking sheet with parchment paper.

 

Slice the onion and garlic thinly. Sweat them down in a 1tbsp of oil until softened and translucent. Add the spinach with a little water to steam and wilt down. Allow to cool completely, then squeeze out any excess liquid.

 

Meanwhile add the cheese's, herbs and spices to a bowl then beat together. Add the spinach mix and sunflower seeds then combine. Set aside until needed.

 

Layer up the filo sheets, making sure you have brushed them with melted butter or oil. Use a cake ring as a mould for the shape.

 

Fill the pie with the spinach mix, then fold the filo pastry back over to form a round parcel. Press down each layer to tighten the pie. Brush the top and sides with butter.

 

Place in the oven for 30-40 minutes until lightly golden.