Filo Pie with Spinach, Pine nuts, Feta and Sundried Tomato

Spinach PieThe trouble with holidays is that you have to come back. After a month off work the process of having to get up before nine o’clock, travel on a smelly tube and then sit at a desk all day is something I have yet to get accustomed to. The Bald One and I spent two wonderful weeks in Greece where we did very little apart from eat and tan. It was glorious…. apart from having to drive. Just as we were about to depart on holiday, The Bald One’s family stressed that I was not to let him drive. Having been regaled with numerous stories of his driving adventures, I was well and truly persuaded that he should only be permitted to sit in the passenger seat and should be instructed not to touch anything involving speed, gears or breaks. And so it was left to me to navigate us around the Greek islands. There are two things to realise when driving in Greece: 1. Just because a road looks like it is one lane wide does not necessarily mean it is restricted to one car. At one point three cars were driving side by side on a ‘one lane’ road around a hair-pin bend. 2. You’ve never heard of a Greek road have you? Clearly, it took the Romans to find a ruler and straighten out the roads.  Amazingly, we managed to survive. It was after one perilous journey that we ended up in a restaurant serving delicious Greek pie. Below is my take on it – it’s super easy without the risk of encountering the Greek drivers. 

Adapted from Good Food Magazine, Serves 4

  • 200g bag spinach leaves
  • 50g pine nuts
  • 175g jar sundried tomatoes in oil
  • 100g feta cheese, crumbled
  • Nutmeg
  • 2 eggsPie Filling
  • ½ 250g pack filo pastry
  1.  Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop.
  2. Dry fry and pine nuts until golden brown.
  3. Roughly chop the tomatoes and put into a bowl along with the spinach, feta, pine nuts and eggs. Season with pepper and a grating of nutmeg. Mix well.
  4. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
  5. Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges.

Directions for use: Relive those holiday days by eating your way through memories.

Full pie

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