5
BAK
ING
FUN
CTIO
N
GREEK
SPIN
ACH
FILO
PIE
S
Serves 3
Preparation time:
15 minutes
Cooking time:
20 minutes
Equipment:
3 x 10cm individual pie tins
Ingredients:
250g frozen spinach, defr
osted & strained
3 spring onions, white & green ends chopped
100g crumbled feta cheese
30g finely grated parmesan cheese
1 egg, lightly beaten
1 Tablespoon finely chopped fr
esh mint leaves
2 teaspoons finely chopped fresh dill
Freshly grated nutmeg, to taste
30g butter, melted
2 Tablespoons extra vir
gin olive oil
6 sheets good-quality Greek filo pastry
Directions:
1.
In a bowl combine the spinach, spring onion, cheeses, eggs, chopped herbs and nutmeg.
Mix thoroughly
, and set aside. Combine the butter and oil in a separate small bowl. Brush a
little butter inside each pie tin.
2.
Brush one filo sheet with butter mixture. Fold this sheet in half. Bush and fold again. Line
the inside of one tin with this folded sheet. Repeat with another sheet, and lay this in the
tin, diagonally across the first sheet. Y
ou should have pastry overhanging all sides of the
tin. Repeat with the other 2 tins, using all the pastry.
3.
Divide the filling evenly between each pie tin. Fold in the overhanging pastry to enclose the
filling. Brush the pie tops with any remaining butter mixtur
e.
4.
Place the pies on the wire rack in the oven. Set the temperatur
e knob to 180°C, and timer/
toast knob for 20 minutes. Close the oven door. Bake for 20 minutes, or until the pastry is
flaky and golden. Serve warm or at room temperatur
e, with a side salad.
