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Feta & Spinach Pie

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Spinach & Feta Pie

Warm up this winter with a flaky feta & spinach pie. Think of crisp golden layers of filo filled with Will Studd Aphrodite Feta, spinach and Le Conquerant butter. That's right we called it, buttery morsels filled with cheese...
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Course Main Dish

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

Instructions
 

  • Preheat oven to 180C. Brush springform tin (base & sides) with a generous amount of melted butter.
  • Mix spinach, chopped feta & grated garlic in a medium bowl and season with black pepper to taste. Add oregano and stir well to combine.
  • Layer two sheets of filo pastry & brush the top sheet with melted butter.
  • 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.
  • 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.
  • Repeat process. Brush & layer filo sheets with butter, filling with feta mixture as before.
  • 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.
  • Brush the top of the pie with melted butter and place into the oven for 30 minutes.
  • 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.
  • If the pie has taken on too much colour - reduce heat to 170C during this time (if needed.)
  • 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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