a recipe for feta, sun-dried tomato and spinach filo pastry pie

I’m not the biggest fan of pastry but I do quite like using filo pastry as it is so light. I decided to use it in a savoury pie with feta cheese (my absolute favourite ingredient), sun-dried tomatoes and spinach.

The main rule with filo pastry is that you have to brush each layer with melted butter.  I’m not sure why that is but I think its something to do with crisping up the pastry and defining the layers.  I decided to make a change and used the oil from the sun dried tomatoes. I just thought it would add more flavour and that the olive oil would be a bit more healthy.  When planning my pie, I looked at a lot of recipes on line but they all used loads of eggs.  I am not a big egg lover and really didn’t want anything that might end up quiche- like so I thought I would just use one egg and hope that one was enough to set the mixture!  Luckily I was right and the end result was fantastic.  Definitely one to add to the repetoire.

If you want to have a go at making it the recipe and instructions are below the images.

A recipe for delicious Spinach, feta and sundried tomato filo pie
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A recipe and instructions for how to make a delicious feta, spinach and sun-dried-tomato filo pastry pie. Full of flavour!

Meal: Brunch, Dinner, lunch, Snack, Supper | Course: Main, Starter | Cuisine: | Method: Baking

Ingredients

  • A large bag of spinach leaves
  • 150g feta cheese
  • A small jar of sundried tomatoes in olive oil
  • 8 sheets of filo pastry
  • 1 egg
  • Salt and pepper to season

Instructions:

  • Cook the spinach until it is wilted and place in a colander.  Squeeze out any extra water and chop
  • Chop the tomatoes
  • Cut the feta cheese into cubes
  • Beat the egg in a bowl and add the cheese, tomatoes, egg, spinach and a pinch of salt and pepper
  • Grease a loose bottomed flan tin
  • Unroll the pastry and cover with a damp tea towel to stop it drying out
  • Brush the first sheet with the tomato oil and place in the tin, allowing the sides to drape over the edge.  Repeat with the other sheets, ensuring that the whole tin is covered with plenty over the edges
  • Place the cheese mixture in the centre and spread to the edges.
  • Pull the sides into the middle, scrunch up and brush with a little more oil
  • Place in the oven (pre heated to 180C)
  • Cook for around 30 minutes until the pastry is golden and crisp
  • Remove from the tin, cut into slices and serve

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