Spinach and Feta Filo Pie

🥘 Ingredients

• Cheddar
  50 g
• black pepper
  1 pinch
• cayenne pepper
  1 pinch
• dried oregano
  2 pinches
• eggs
  5 large
• feta cheese
  300 g
• filo
  1 270 g
• lemon zest
  1
• nutmeg
  1 whole
• olive oil
• pine nuts
  100 g
• rosemary
• sea salt
• spinach
  400 g
• unsalted butter
  1 knob

🍳 Cookware

• large ovenproof frying pan
• large mixing bowl
• frying pan
• 50 cm strip of greaseproof paper

1. 1

   Preheat the oven to 200°C / 400°F / gas 6.
2. 2

   Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to ⏱️ 2 minutes , or until golden and smelling fantastic, tossing occasionally.

   pine nuts: 100 g
3. 3

   Crack the eggs into a large mixing bowl , crumble in the feta cheese , then grate in the Cheddar . Season with a pinch of black pepper and a couple of pinches of dried oregano .

   eggs: 5 large, feta cheese: 300 g, Cheddar: 50 g, black pepper: 1 pinch, dried oregano: 2 pinches
4. 4

   Finely grate in the lemon zest , drizzle in a little olive oil , then toss in the toasted pine nuts. Mix well.

   lemon zest: 1, olive oil
5. 5

   Melt the unsalted butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach , stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.

   unsalted butter: 1 knob, spinach: 400 g
6. 6

   Lay a 50 cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
7. 7

   Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.

   filo: 1 270 g
8. 8

   Rub the filo with a little oil, sprinkle with sea salt , pepper and a pinch of cayenne pepper . Repeat until you have 3 layers.

   sea salt, cayenne pepper: 1 pinch
9. 9

   Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.

   nutmeg: 1 whole
10. 10

    Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
11. 11

    Pour in the spinach mixture and spread out evenly, spread extra Cheddar on top of the mixture, then fold the filo up over the filling to cover.
12. 12

    Sprinkle fresh rosemary over the top of the pie.

    rosemary
13. 13

    Place the pan over a medium heat for ⏱️ 2 minutes , just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to ⏱️ 20 minutes , or until golden and crisp. Delicious served with a fresh seasonal salad.