Greek spinach pie

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Greek

Healthy options: Healthy; Vegetarian

Serves: 10 or more

Tools

Kitchen friendly view

Ingredients

1 large bunch of silverbeet, green part to weigh 1kg
4 large green spring onions (green shallots), finely chopped
½ cup parsley, finely chopped
60ml (¼ cup) extra virgin olive oil
1 medium onion, peeled and roughly chopped
4 large eggs, beaten
250g feta cheese, crumbled
250g cheddar cheese, grated
½ teaspoon nutmeg, or cinnamon if preferred
½ teaspoon freshly ground black pepper
20 sheets filo pastry
Olive oil spray

Preparation method

Take the silverbeet and trim the green leaf away from the white stalk and wash thoroughly. Chop roughly and mix with the spring onions and parsley.

Heat the oil in a large pot and pan fry the onion for 3 minutes; add the silverbeet ingredients and stir. They will decrease in size dramatically and when it is completely pliable, remove from heat, drain and cool.

When cooled, tip in the eggs, cheeses, nutmeg and pepper; mix very well.

Start the base of the pie, by lining the base of a 33x25cm baking tin with 10 sheets of pastry. Each sheet is put in separately and sprayed with oil (or brushed if spray oil not available; do not put too much oil on each sheet as it makes the pie greasy). After the 10th sheet is down, spoon in the silverbeet and egg mixture.

Top with another 10 sheets of pastry, repeating the same process as you did for the base pastry base. Cook in a preheated oven at 180°C for 1 hour. Spray the top with water half way through the cooking and when done, cool for 15 minutes and cut into diamonds or any shape you prefer.

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