The Recipe: Going Greek
With the weather getting a bit better, the Mediterranean bug is making its way into our lives and I am welcoming it with open arms. I am going Greek today, with a special dish that is perfect for vegetarians. Pair this up with a fresh Greek salad and you are good to go.
Crispy Greek-Style Pie
- 200g bag spinach leaves
- 175g jar sundried tomatoes in oil
- 100g feta cheese, crumbled
- 2 eggs
- ½ 250g pack filo pastry
Method
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. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
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 sun dried tomato oil. Drape oil-side down in a 22cm loose bottomed 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.
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 and serve with salad.
WE SAID THIS: Love this!
