I made this for our Easter BBQ yesterday. I somehow managed to forget to put the herbs in with all the rush of Easter morning preparation, but it all still disappeared! It would have been much tastier with the herbs though… so try not to forget them like I did.
Cheese & Spinach Filo Pie
1kg frozen spinach
1/4C water
2tsp olive oil
2 red onions, cut into thin wedges
300g low fat smooth ricotta
200g reduced fat feta, crumbled
3 eggs, lightly beaten
1/3C chopped fresh herbs (eg. chives, parsley, dill)
1/3C toasted pine nuts
10 sheets filo pastry
olive oil spray
black pepper
1. Preheat oven to 180 degrees celsius and lightly grease a 20×30cm baking dish.
2. Microwave spinach and water in a large bowl for 3-4 minutes or until completely defrosted. Place spinach in colander and drain thoroughly.
3. Heat oil in a large frying pan over medium heat and cook onions for 2 minutes or until soft. Add spinach and stir to combine. Cool slightly before stirring through cheeses, eggs, herbs and nuts.
4. Place one sheet of filo pastry in base of baking dish, allowing edges to overhang sides. Spray with olive oil spray and cover with another sheet of filo pastry. Repeat until there are 5 sheets in the base of the baking dish. Spoon in spinach filling and sprinkle with black pepper.
5. Tear remaining filo pastry sheets into 5cm wide strips. Scrunch each strip into a loose ball and arrange over filling to cover.
6. Lightly spray with oil and bake for 35-40 minutes until filling is cooked and pastry is golden on top. Cool for 10 minutes before cutting.
Serves 6 as main, or 12 as side
Adapted from: recipes+ Jan/Feb 2007, Knockout Media, Surrey Hills, NSW, Australia.
Notes:
- Use 2 bunches of English Spinach, trimmed and chopped into large pieces, in place of the frozen spinach, if your budget allows (or in season), if using fresh spinach cook for a little longer when you add it to the onions so that it wilts and softens.
- This pie can be eaten warm or cold.
- You can prepare this pie up to 2 days ahead, keep covered in the refrigerator until needed.
- Cut the pie into large rectangles for a main meal with vegetables or into small triangles for finger food at parties or picnics.
