Feta & Spinach Pie

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 125 g Le Conquerant unsalted butter, melted
  • 300 g baby spinach leaves, washed, chopped & blanched
  • 250 g Will Studd Aphrodite Feta, chopped roughly
  • 2 Garlic cloves, grated
  • black pepper to taste
  • 1 tbsp dried oregano
  • 375 g filo sheets
  • 25cm springform tin

Method

  1. Preheat oven to 180C. Brush springform tin (base & sides) with a generous amount of melted butter.
  2. Mix spinach, chopped feta & grated garlic in a medium bowl and season with black pepper to taste. Add oregano and stir well to combine.
  3. Layer two sheets of filo pastry & brush the top sheet with melted butter.
  4. Spoon 2-3 tbsp of filling along the bottom 2cm of the sheet. Roll upwards into a cylinder, the butter will seal the sheet as it rolls.
  5. Coil the first roll in the centre of the springform tin, using the melted butter to keep roll in place on the base of the tin.
  6. Repeat process. Brush & layer filo sheets with butter, filling with feta mixture as before.
  7. Continue to shape each roll around the last and continue around the tin as the pie takes shape. Repeat until all the filling has been used.
  8. Brush the top of the pie with melted butter and place into the oven for 30 minutes.
  9. Once 30 minutes have elapsed remove sides of the springform tin and continue to cook for another 10-15 mins. This will allow any excess moisture to escape and crisp up the bottom & sides.
  10. If the pie has taken on too much colour - reduce heat to 170C during this time (if needed.)
  11. Once baked, pastry should be golden with crisp edges on the sides and top. Remove pie from the oven and rest on a wire rack for 10 mins before serving.

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