zoom Greek spinach and feta pie

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Greek spinach and feta pie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Greek spinach and feta pie

    LoveLife
    2 of your 5 a day
    Source of iron

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6

    Ingredients

    900g essential Waitrose spinach
    250g pack essential Waitrose ricotta
    2 medium eggs, beaten
    20g pack Cooks' Ingredients dill leaves, chopped
    Bunch salad onions, finely chopped
    100g essential Waitrose Greek light salad cheese, crumbled
    1⁄2 x 270g pack Jus-Rol filo sheets (3 sheets)
    1 tbsp olive oil
    145g bag Waitrose continental salad, to serve
    40g Greek kalamata olives, to serve

    Method

    1. Preheat the oven to 200°C, gas mark 6. Wash the spinach well, then place in a large saucepan. Cover with a lid and cook for 2-3 minutes until wilted (do this in batches if your pan isn’t big enough to fit all the spinach in one go).

    2. Cool the cooked spinach under running water, then drain thoroughly. Squeeze to get rid of any excess liquid, then chop roughly.

    3. In a large bowl, mix together the ricotta and eggs, then stir in the spinach, dill and salad onions.

    4. Spoon half the mixture into an ovenproof pie dish, measuring 20cm x 30cm, then scatter over the cheese in an even layer. Top with the remaining spinach mixture.

    5. Lay a sheet of pastry on the work surface and brush lightly with oil. Top with a second and third layer of pastry, brushing the top of each with oil. Place the pastry over the spinach mixture. Trim any excess and tuck in the edges. Using a sharp knife, score lightly in a crisscross pattern.

    6. Bake for 40-45 minutes until golden brown and cooked through. Slice and serve with the salad scattered with olives.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary