Spinach, Tomato and Feta Cheese Filo Pie
recipe
Spinach, Tomato and Feta Cheese Filo Pie
No commentsIngredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 450g mushrooms, sliced
- 200ml dry white wine or vegetable stock
- 450g spinach leaves, washed
- salt and freshly ground black pepper
- 100g toasted pine nuts
- 200g feta cheese, crumbled
- 500g cherry tomatoes, cut in half
- 6–8 pieces of filo pastry
- 3–4 tbsp light oil (olive, vegetable or sunflower)
Serves:
6
Preparation:
45
Cook Time:
25
Total Time:
70min
Directions
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- Heat the oil in a large saucepan and gently fry the onion until soft, about minutes. Add the garlic and mushrooms, turn up the heat slightly and fry until the mushrooms are cooked.
- Pour in the wine or stock and boil until most of the liquid has evaporated away. Fold the spinach into the mushroom mixture and cook for just a minute or so until it wilts and any liquid has cooked off. Season with salt and pepper, then remove from the heat and stir in the pine nuts, feta cheese and cherry tomatoes.
- Spoon into a pie or baking dish, at least m deep. Set aside to cool while you prepare the filo pastry.
- Lay a sheet of filo on a work surface and carefully brush with a light coating of oil. Lay another sheet on top and brush with more oil. Cut into cm squares. (How many squares you get will depend on how large your sheet of filo is; size varies from brand to brand.) Repeat until you have double-layered squares.
- Take a square and, with your finger tips, lightly crumple it together so it resembles a crumpled tissue. Lay it in a corner on top of the spinach pie mixture. Continue crumpling and placing the filo on the pie until it is completely covered.
- Preheat the oven to //gas mark and bake for minutes or until the pastry is golden and the filling heated through.
Source: Terry Farris
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