Crispy Greek Style Pie with Fetta & Sundried Tomatoes

Prepare Filling:

Preheat oven to 200°C. Add all but a small handful of spinach into a large pot over medium heat. Pour over a couple of Tablespoons of water, then cook until just wilted. Tip into a sieve, leave to cool, then squeeze out any excess water. In the meantime, roughly chop the sundried tomatoes. Crumble fetta. Add the sundried tomatoes and wilted spinach to a bowl along with the eggs and crumbled fetta, reserving about 20 gms for the salad. Mix well.

Prepare Pastry:

Melt the butter in a microwave in 10 second intervals. Carefully unroll the filo pastry. Cover with some damp sheets of paper towel to stop it drying out. Take a sheet of pastry and carefully brush with some melted butter. Drape butter-side down in a 22 cm loose bottomed cake tin so that some of the pastry hangs over the side. Brush melted butter on another piece of pastry and place in the tin, just a little further round.

Finish Pie:

Repeat another 3 times, placing the pastry in the tin until you have roughly 5 layers, then spoon in the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more melted butter.

Bake Pie:

Add the pie to a lined baking tray then add to the bottom shelf of the oven and cook for about 25 minutes until the pastry is crisp and golden brown. Tip: The baking tray will catch any extra oil or butter from the pie tin.

You Plate It:

In the meantime, medium dice the cucumber and tomato then add to a bowl. Add remaining spinach and fetta. Season salad with salt and pepper to taste. Remove pie from the cake tin, slice into wedges and serve with salad. Enjoy!