I've loved spinach pie since I was a little girl, while other children might want
pizza or hot dogs for their birthday party I would ask for spinach pie.
Prep: 15 minutes
Cook: 30 minutes
2 tbsp olive oil
1 onion, peeled and finely chopped
2 garlic cloves, finely chopped
4 spring onions, trimmed and finely chopped
3 tbsp flat leaf parsley, finely chopped
125g feta, crumbled
zest of 1 lemon
generous pinch nutmeg
1/2 tsp paprika
1 egg, beaten
maldon salt and freshly ground black pepper
15 sheets of filo pastry
125g butter, melted
25g parmesan, grated
Heat the olive oil in a frying pan over a moderate heat add the onion and cook
until transparent, add the garlic and cook for 30 seconds. Remove from the heat and
leave to cool.
Rinse the spinach in water. Place in a large saucepan with just the water from
rinsing on them. Place over a moderate heat and cook for 2-3 minutes stirring
regularly until cooked. Drain and leave to cool. When cooled squeeze out the excess
water and finely chop.
Place all the filling ingredients in a large bowl and mix until well
distributed and combined.
Preheat an oven to 200C.
Butter 20-30cm or similar size baking dish. Place a sheet of filo pastry on
the base of the container and brush with melted butter, do this with four more
sheets. Evenly spread half the filling over the pastry. Repeat this with the 5 more
sheets and remaining filling. Finish with final sheets of filo buttering each one
(fold over any sheets overlapping the sides), Scrunching up last layer of filo brush
with butter, scatter over the parmesan and sprinkle over paprika.
Place in the preheated oven on the middle shelf. Leave to cook for 30-40
minutes until the pastry is golden and heated through (a knife should come out hot
when put through the centre). Remove from the oven and serve. A nice accompaniment
is a light tomato salad and/or steamed new potatoes.