Tasty Spinach Filo Pie
This one went down a treat with my kids and meat loving husband. In fact he tells me he didn't even notice there was no meat. The pie recipe from My food Bag makes an easy week night meal or would be good for weekend lunch with friends. Here's the recipe.
1 teaspoon ground nutmeg
3/4 cup milk or cream
200 g crumbled feta cheese
1/4 teaspoon salt
250 g frozen spinach, defrosted
1 tablespoon olive oil
2 onions (red or white), thinly sliced
2 cloves garlic, chopped
1 tablespoon chopped thyme leaves
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
2 tbsp of Something to Crow About Roasted Seed Sprinkles (any flavour)
30 g melted butter or 2 tablespoons olive oil
6 sheets filo pastry
PREHEAT oven to 190°C.
1. In a large bowl, whisk eggs, nutmeg, milk, feta and salt together until combined. Set aside. Squeeze as much water as you can out of the defrosted spinach. To do this, place in a colander and use your clean hands to squeeze out excess water. Roughly chop spinach and mix into egg mixture.
2. Heat olive oil in a medium fry-pan on medium heat. Cook onions, garlic and thyme until soft and lightly golden, 4-5 minutes. Add brown sugar and balsamic vinegar and continue cooking for a further 4-5 minutes, until caramelised.
3. While onions are cooking, layer filo pastry. Brush a large pie or baking dish with a little butter/oil. Lay 2 sheets of pastry in the dish and brush with butter/oil. Rotate dish 90 degrees and top with two more sheets, brush with butter/oil then rotate again and top with remaining two sheets, so filo overhangs evenly on all sides.
4. Fill filo with spinach and feta mixture and scatter over caramelised onions. Gather up the overhanging filo and crinkle up to form a frilly edge around the pie. Top with Something to Crow About Roasted Seed Sprinkles. Bake for about 25 minutes until just set.
TO SERVE, cut pie into pieces. Serve with salad and chutney, if desired.