Recipe | National Pie Week
A delicious vegetarian pie from chef Georgina Davies.
FETA, SPINACH & PINE NUT FILO PIE
In celebration of National Pie Week enjoy creating this delicious feta, spinach and pine nut filo pie from chef Georgina Davies.
- 250g filo pastry
- 100g butter, melted
- 600g spinach
- 200g feta, crumbled
- 2 eggs
- Freshly grated nutmeg to taste
- 100g pine nuts, plus 20g to top
- Zest of 2 lemons
Set the oven to 180C.
Steam the spinach briefly until just wilted and then squeeze out as much moisture as possible, pressing it into a sieve or colander.
Meanwhile, whisk the eggs in a bowl and combine with the nutmeg, garlic, lemon zest, pine nuts, feta and wilted spinach and season well.
Next, lay the first sheet of filo pastry into a medium sized tart tin (approx. 20cm), gently pressing the pastry into the corners, letting the sheet hang over the sides of the tin. Brush the pastry with the melted butter before laying the next sheet of pastry on top. Filo pastry dries out very quickly so be sure to keep the remaining pastry sheets under a damp cloth until you need them. Repeat this process until you have five sheets of pastry laid on top of each other and the final layer is brushed with butter. I like the lay them in alternate directions so that you have an equal amount of overhang on all sides of the tart tin.
Pour over the egg, spinach and feta mixture into the filo pastry base before folding the overhanging filo in to create a lid. Brush the top of the pie with butter and sprinkle with the remaining pine nuts.
Bake the pie in the oven for 25-30 minutes or until golden brown. Serve with a crunchy tomato & rocket salad.