Spinach & Feta Phyllo Pie
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.INGREDIENTS:
tablespoon olive oil
sheets ready-rolled Phyllo pastry
frozen chopped spinach, defrosted
carrots, peeled and grated
fresh flat-leaf parsley, chopped
tsp dried oregano
Greek feta, crumbled
medium eggs, lightly beatenMETHOD:
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.
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.
the spinach mixture into the tin and fold the overhanging pastry over the top
of the mixture.
with the remaining 3 sheets of phyllo, scrunching a little to fit the tin and
brushing the top of each with a little oil.
for 35-40 minutes, until golden and crisp, then cut into wedges to serve.