Crispy Greek Style Pie with Fetta & Sundried Tomatoes
- Prep time: 40 minutes
- Calories: 620
- 1 200g Pack of Baby Spinach
- 80 g of Sundried Tomato Pieces
- 150 g of Fetta Cheese
- 2 of Egg (pantry)
- 100 g of Filo Pastry
- 1 of Lebanese Cucumber
- 1 of Tomato
- 2 Tbsp of Butter (pantry)
Wilt Spinach:Preheat oven to 200°C. In a pot over medium heat, add most of the spinach (reserve a handful for the salad) and 2 Tbsp water. Cook until just wilted. Transfer to a sieve, leave to cool, then squeeze out excess water.
Prepare Filling:Crumble fetta, reserving some for the salad. In a large bowl, combine sundried tomatoes, wilted spinach, beaten eggs and crumbled fetta.
Prepare Pastry:Melt butter in microwave in 10 second intervals. Carefully unroll pastry. Cover with damp paper towel to avoid drying out. Carefully brush one sheet of pastry with melted butter. Drape butter-side down in the cake tin, allowing some of the pastry to hang over side. Repeat butter process with another pastry sheet, placing in the tin a little further round.
Finish Pie:Repeat another 3 times, layering 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:Keeping the pie in the cake tin, place on a lined baking tray and transfer to the bottom shelf of the oven. Cook for about 25 minutes until the pastry is crisp and golden brown.
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, and drizzle with a little olive oil. Remove pie from the cake tin, slice into wedges and serve with salad. Enjoy!