Crispy Greek Style Pie with Fetta & Sundried Tomatoes
- Prep time: 40 minutes
- Calories: 620
- 1 200 Gram Pack of Baby Spinach
- 100 Grams of Sundried Tomatoes Pieces
- 150 Grams of Fetta Cheese
- 2 Egg (pantry)
- 100 Grams of Filo Pastry
- 1 Lebanese Cucumber
- 1 Tomato
- 2 Tablespoons of Butter (pantry)
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 TBS of water, then cook until just wilted. Tip into a sieve, leave to cool, then squeeze out any excess water. Crumble fetta. Add the sundried tomatoes and wilted spinach to a bowl along with the eggs and crumbled fetta, reserving about 20 grams 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!