Spinach and feta felo pie
08/03/2013 § Leave a comment
Before I even start, I just wanna say that this was incredibly fun to make, although rather hard in a tiny kitchen like mine. I have never made a pie like this in my whole life, it was mental! Good fun though 🙂
I don’t usually like pies as they can sometimes be very heavy, especially if the pastry is too thick. But with the whole thing made from filo pastry and filled with feta, lemon, spinach and cayenne pepper, I had to make it. Had too. The technique for making the thing was different from anything I had ever done before, but worked perfectly.
The filo crisps up beautifully and holds a glorious amount of the filling, unlike those half filled pies you get from the shop, rubbish!
May aswell give you guys the recipe then huh? As with the other recipes I post that use little ingredients, please use the best you can afford for this, organic eggs, good cheese etc.
- 400g spinach (washed)
- 300g feta cheese
- 100g pinenuts
- 50g strong cheddar cheese
- 5 eggs
- 1 teaspoon dried oregano
- 1 lemon
- knob of butter
- 1 x 250g pack filo pastry
- pinch cayenne pepper
- half a nutmeg
- First things first, toast the pine nuts in a dry frying pan for around 4 minutes, stirring them occasionally. Take them off the heat and set aside when they are lightly golden.
- In a large mixing bowl, add the five eggs, the grated cheddar cheese and the crumbled feta. Season with pepper (as the feta is quite salty already) the oregano, the lemon zest and a splash of olive oil. When the nuts have cooled, add this to the mix and stir well. Cover and pop in the fridge to set a little.
- In a large frying pan, add a little olive oil, the knob of butter and the spinach. I cooked mine in batches as it wilts a lot. When it has all cooked, drain off the liquid and set the spinach to one side in a large bowl. Wash this pan out and dry.
- Now comes the fun part! Lay a large piece of grease proof paper on the side, around 50cm long and lightly coat in oil. Begin laying the filo sheets over the greaseproof and between each layer season with a little cayenne pepper and brush the edges with melted butter. When all the sheets have been used pick the whole thing up, including the greaseproof and place it in the pan, tucking in the sides to the edge of the pan. Work as quickly as possible as the filo dries out VERY fast in a hot kitchen. Cracks don’t matter too much though!
- With the pastry in the pan, mix the spinach and the cheese/egg mixture together and add it to the pan with the filo, being careful not to over fill the pie. It might look very wet at this point, but do not worry as the eggs cook it will firm up. With the pie filled, bring the two sides up and form a lid. Don’t try and make it neat, just allow it to settle where it falls. Place over a medium heat on the hob just to crisp up the bottom a little, 2 minutes should be fine. Sprinkle with more cayenne pepper then place in a preheated 200c oven for around 18-20 minutes.
- When the pastry is nice and golden and the centre feels more firm, take the pie out the oven and allow to cool on the side for a few minutes, then drag the greaseproof and pie onto the side and portion. The centre should be very creamy and quite moist whilst the filo should have crisped up completely.
Very fun to make, like I said! Oh and it’s delicious too, bonus!