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    Spinach, Watercress and Feta Cheese Pie

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    Spinach, Watercress and Feta Cheese Pie

    Serves: 6 - 8


    • 3 x 85g bags ready-to-use watercress
    • 2 x 225g bags ready-to-use baby spinach
    • 2 medium eggs
    • 2tbsp Greek yogurt
    • Pinch of freshly grated nutmeg
    • 1 clove garlic, peeled and crushed
    • 200g Greek feta cheese, diced
    • Salt and freshly ground black pepper
    • 55g pine nuts, toasted
    • 8-10 sheets filo pastry
    • 55g butter, melted
    • 15g fresh breadcrumbs
    • 15g fresh parmesan, grated
    • 1tbsp poppy seeds


    1. Wilt the watercress and spinach in a large saucepan for 2-3 minutes. Squeeze out any excess liquid.
    2. Transfer to a processor and add the eggs, yogurt, nutmeg, garlic and half the feta cheese. Process to make a coarse purée. Season. Stir in the pine nuts and remaining feta cheese.
    3. Brush the filo pastry with the butter and line the base and sides of a 20.5cm loose-bottomed cake tin, leaving about 7.5-10cm overhang at the edges.
    4. Mix the breadcrumbs and parmesan and sprinkle over the pastry base top. Add the spinach mixture and fold over the excess filo pastry.
    5. Place in a preheated oven 180ºC, gas mark 4 for 45 minutes or until firm and golden brown. Leave to rest for 5 minutes. Scatter with poppy seeds and serve with Endive and Radicchio salad drizzled with Waitrose Greek Olive Oil.

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