Spinach and feta pie

By Birgitta

My take on Spanakotyropita. It's so easy and sooo tasty! Easy to vary with what's at hand.

Ingredients

• 500 g fresh spinach (use more if you have)
• half of a 175g jar of sun-dried tomatoes in oil, chopped into bite size
• 200 g feta cheese, crumbled
• large handful of grated Gruyere cheese (straight from freezer is fine)
• medium handful of grated Parmesan cheese (straight from freezer is fin
• 1 onion, chopped, softly cooked and cooled slightly
• 2-3 eggs, lightly beaten
• 1 pack (250g) filo pastry, thoroughly defrosted
• Oil from sun-dried tomatoes (or melted butter) for brushing pastry/tin

Details

Servings 12

Preparation

Step 1

Wilt the spinach by placing it in a colander and pouring a kettle of boiling water over it, squeezing out all access water when cool enough to handle (you may have to do this in a couple of batches).

Mix spinach, tomatoes, cheeses, onion and eggs. Season with salt & pepper.

Brush a spring-form tin with loose bottom with the tomato oil (or melted butter).

Roll out the filo pastry on damp kitchen roll and brush the top sheet with tomato oil (or melted butter). Drape sheet in the tin, tucking it carefully into the corners and letting it drape over the sides of the tin. Repeat with another 3-4 sheets, brushing each sheet with oil.

Tip in the filling and press down lightly. Flip over the overhanging filo sheets to cover the filling and brush with oil. (If pre-cooking now for finishing off later, place one filo pastry over the top of all the other sheets and remove this when finishing off to avoid a burnt top layer).

Cook in 180C oven (160C fan oven) for approx. 30 min.

Let cool slightly before serving.