Seasonal greens & feta filo pie
This is my very loose take on the Greek pie spanakopita. Packed with fresh herbs and feta, it’s a vegetarian feast and a great way to use up green vegetables – swap out those specified here for what’s in season or what you have in stock. Delicious served with a crisp green salad or some of our Super-easy Rosemary & Garlic Roast Potatoes (see previous blog post).
Makes 8–10 portions
Ingredients
vegetable oil
3 red onions, finely chopped
2 garlic cloves, crushed
Finely grated zest of 1 lemon
2 teaspoons dried oregano
1 teaspoon freshly grated nutmeg
1 teaspoon ground cumin
1 teaspoon ground coriander
4 courgettes, coarsely grated
200g (7oz) chard, roughly chopped
200g (7oz) baby spinach leaves, roughly chopped
15g (½oz) flat leaf parsley, leaves picked and roughly chopped
10g (¼oz) dill, leaves picked and roughly chopped
10g (¼oz) mint, leaves picked and roughly chopped
250g (9oz) feta cheese, crumbled
2 eggs, whisked
about 10–12 filo pastry sheets
20g (¾oz) unsalted butter, melted
Method
- If eating now, preheat the oven to 180°C fan (400°F), Gas Mark 6.
- Heat a pan over a low heat. Add a glug of vegetable oil and then the onions and lemon zest, sweat for about 10 minutes until soft and translucent.
- Stir in the garlic, oregano and spices and cook for 5 minutes, stirring frequently.
- Add the courgettes, chard and spinach and cook for a further 5 minutes.
- Remove from the heat, cool slightly and stir in the herbs, feta and eggs.
- If you are eating now, place the feta mixture in a deep baking dish.
- Brush each filo pastry sheet in turn lightly with melted butter, then scrunch up and place on top of the feta mixture until evenly covered.
- Bake for 30–35 minutes or until the pastry is golden brown.
To freeze:
Portion out the feta mixture into freezer-safe and ovenproof containers or dishes (see pages 8–9) and leave to cool, then top with the scrunched-up buttered filo pastry as above. Put the lids on or wrap tightly in clingfilm or foil, label and date before freezing.
To cook from frozen:
Preheat the oven to 160°C fan (350°F), Gas Mark 4. Uncover the ovenproof container or dish, place on a baking sheet and bake for 40–45 minutes or until the pastry is golden brown and the filling is piping hot.