Spinach feta filo pie
Spinach feta filo pie

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spinach feta filo pie. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day. Toasted pine nuts, lemon & fresh oregano. Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.

Spinach feta filo pie is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Spinach feta filo pie is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook spinach feta filo pie using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Spinach feta filo pie:
  1. Take 500 g spinach
  2. Get 1 pkt filo pastry
  3. Get 2 gloves garlic crushed
  4. Make ready 2 Finley diced medium onions
  5. Make ready Pinch nutneg
  6. Get 200 g feta cheese
  7. Prepare 250 g tub if ricotta
  8. Prepare 1 beaten egg

Fill pan with the mixed ingredients and then add the wilted spinach on top. Most spinach pie recipes also use feta cheese which is a favourite ingredient in all types of Greek recipes, be it fried, baked or used for stuffing until Butter the top of the spinach pie with melted butter and scar with a sharp knife. A tasty combination of spinach, carrots and feta, this attractive filo pie is easy to make, too! Place the spinach mixture into a large bowl and add the eggs, feta and lemon zest.

Instructions to make Spinach feta filo pie:
  1. Set the oven to 200°C/Gas Mark 6.
  2. Arrange a sheet of filo pastry in the flan ring on the lined baking sheet. Brush with oil and repeat with 4 more sheets of filo, to cover the base and sides of the ring, trimming off any excess. Bake for 10 mins until pale golden.
  3. Meanwhile, heat 1 tbsp oil in a frying pan, add the onion and fry gently for 3 mins, and then add the garlic. - Put the frozen spinach in a bowl and microwave on High for 5 mins. Drain through a sieve, pressing out excess liquid, and then return it to the bowl. - Add the onion and garlic to the spinach and mix in the ricotta cheese, beaten egg, nutmeg, seasoning and Feta cheese. Spoon the mixture into the baked filo pastry case.
  4. Brush oil on the remaining 4 sheets of filo and crumple them on top of the spinach filling, pressing edges into the sides. Scatter pine nuts over the top. Bake for 30-40 mins, until the pastry is golden. Cover the top loosely with foil if it’s browning too much.

Season generously and mix to fully combine. Repeat with another three sheets, brushing each sheet with butter. Over a medium heat, add the garlic and then half the spinach. When that half is wilted, add the second half. Lay one sheet of filo across the dish, so that one side and.

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