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Spinach & Feta Phyllo Pie

Spinach & Feta Phyllo Pie

This is a lovely winter dish. It can be served on its own as a light lunch or as a side dish with a hearty stew.

1½ tablespoon olive oil
6 sheets ready-rolled Phyllo pastry
500g frozen chopped spinach, defrosted
200g carrots, peeled and grated
28g fresh flat-leaf parsley, chopped
1 tsp dried oregano
50g pine nuts
150g Greek feta, crumbled
3 medium eggs, lightly beaten

Preheat the oven to 200°C. Brush a round, 20cm loose-based cake tin with a little oil. Layer 3 sheets of phyllo in the base and up the sides of the tin, brushing each sheet with more oil.

Squeeze any excess water out of the defrosted spinach. Put the spinach in a large bowl and stir in the carrot, parsley, oregano, pine nuts and feta. Add the eggs and season, then mix well until combined.
Spoon the spinach mixture into the tin and fold the overhanging pastry over the top of the mixture.

Top with the remaining 3 sheets of phyllo, scrunching a little to fit the tin and brushing the top of each with a little oil.

Bake for 35-40 minutes, until golden and crisp, then cut into wedges to serve.

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