Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, spinach, feta, mushroom and filo pie. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Spinach, feta, mushroom and filo pie is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Spinach, feta, mushroom and filo pie is something that I’ve loved my whole life. They’re fine and they look fantastic.
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. "This cheesy, flaky pie makes a cracking weekend lunch. Serve with a selection of salads and flatbreads, or simply by itself with a dollop of thick, seasoned yoghurt.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook spinach, feta, mushroom and filo pie using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spinach, feta, mushroom and filo pie:
- Take 2 red onions - chopped
- Get 2 tsp olive oil
- Make ready 2 cloves garlic - crushed
- Take 200 g wild mushrooms - roughly chopped
- Prepare 1/2 tsp chilli flakes
- Get 75 g pine nuts
- Get 300 g spinach
- Take 175 g sun-dried tomatoes - chopped
- Make ready 200 g feta - crumbled
- Get 2 eggs
- Take Packet filo pastry
- Make ready Olive oil (or the oil from the sundried tomato jar)
- Get Salt and pepper
Try drizzling some sliced tomatoes with extra virgin olive oil and a. Spinach and feta pie of any kind tastes amazing, and you'd think it was difficult to make, but really it couldn't be easier. You must be bored of me constantly saying that everything is super easy, but for me this is an ultimate selling point! This is especially easy if you make it this way - with ready-made filo.
Instructions to make Spinach, feta, mushroom and filo pie:
- Fry onions and garlic in the oil over a medium heat for 5 mins or until softened.
- Add in the mushrooms and chilli flakes and fry for another 1-2mins, then set aside to cool. Season to taste, then add to a large mixing bowl.
- In a clean, dry pan, toast the pine nuts until brown and fragrant. Add to the mixing bowl.
- Wilt the spinach either in a colander or a pan with a little water. Then once cooled, squeeze out as much liquid as possible. Then roughly chop and add to the mixing bowl.
- Add the sundried tomatoes, feta and the eggs to the mixing bowl with salt and pepper and mix well.
- Liberally coat a sheet of filo in olive oil or oil from the sundried tomato jar using a pastry brush. Then Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly 4-5 layers.
- Then spoon in the filling and fold over the pastry scrunching up in the middle. Use a spatula to ensure the filo does not stick to the side of the tin too strongly.
- Bake in the oven at 180c for 45 mins. If filo starts to brown too much cover with foil.
A tasty combination of spinach, carrots and feta, this attractive filo pie is easy to make, too! Spinach, mushrooms, passata and feta cheese are encased in a light, buttery and flaky filo pastry. They are perfect served as a starter, for lunch or dinner. Layers of filo pastry are filled with nutty and cheesy spinach filling. You can't go wrong with Jamie Oliver's Spinach and Feta Filo Pie.
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