SPINACH AND FETA FILO PIE
This vegetarian spinach and feta filo pie recipe is budget-friendly, costing around £1.50 per person to make.
Provided by delicious. magazine
Categories Filo pastry recipes
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/fan160°C/gas 4. Wilt the spinach in a large pan over a low heat. Allow to cool, then drain well, squeezing out the excess liquid with your hands.
- Melt a knob of butter in a frying pan and add the onion. Cook for 5 minutes, until soft. Stir in the garlic and cook for a further minute.
- Remove from the heat and add to a bowl with the spinac, feta, pine nuts and eggs. Mix together and season well. Spoon into the base of a 1-litre baking dish.
- Brush 4-6 filo pastry sheets with melted butter, lightly scrunch and lay over the spinach mixture. Sprinkle with ½ tsp caraway seeds and bake in the oven for 25-30 minutes, until the pastry is crisp and golden.
- Serve with a juicy tomato and red onion salad.
Nutrition Facts : Calories 419kcals, Fat 31.7g (11.9g saturated), Protein 21.5g, Carbohydrate 12.2g (4.8g sugar)
QUICK & EASY SPINACH AND FETA PHYLLO PIE
I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.
Provided by Vino Girl
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
- In a medium bowl, stir together everything except the phyllo.
- Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
- Spray with cooking spray.
- Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
- Spoon spinach mixture on top of the prepared phyllo in the pan.
- Spray and layer remaining 5 sheets just the same as you did before.
- Roll edges of dough to form a rim.
- Spray the top.
- Bake for 35-45 minutes or until golden brown.
- Let stand 5-15 minutes before cutting and serving.
Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2
SPINACH FILO SPIRAL PIE
These impressive-looking spinach filo spirals are deceptively easy to make. A take on Greek spanakopita, serve with a side salad for a weekend lunch
Provided by Janine Ratcliffe
Categories Lunch
Time 55m
Number Of Ingredients 6
Steps:
- Heat a large non-stick pan over a medium heat. Tip in the spinach and cook, stirring, until wilted (you won't need any oil or water as it will steam in its own moisture). Leave to cool a little, then tip into a clean tea towel and squeeze out as much water as possible. Chop and put in a bowl.
- Heat the knob of butter in a non-stick frying pan. Add the onion and cook for about 10 mins until softened. Tip into the bowl with the spinach, then stir in the feta using a fork until fully combined. Taste for seasoning.
- Heat the oven to 190C/170C fan/gas 5. Brush a 24 x 4cm deep metal pie dish with some of the butter.
- Lay a filo sheet on your work surface. Brush with some of the melted butter, then spread about 2 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don't roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of the tin.
- Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the nigella seeds. Bake for 25-30 mins until golden and crisp.
Nutrition Facts : Calories 311 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
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