Flaky Spinach Feta Sun Dried Tomato Filo Pie Recipes

CRISPY GREEK-STYLE PIE

Steps:

• Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
• Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
• Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

FLAKY SPINACH, FETA & SUN DRIED TOMATO, FILO PIE

Steps:

• You will need a 29 cm L x 19 cm W x 5 cm D oven proof dish.
• If using frozen/defrosted spinach skip instructions 3 - 5.
• Remove the spinach leaves from the stalks and wash them in a sink of cold water.
• Place the leaves in a large bowl and cover them in boiling water, leave for 30 seconds.
• Drain the spinach into a colander and run some cold water through it to cool it down.
• Using your hands squeeze most of the water out and then place it in the centre of a tea towel.
• Wrap it up in the tea towel (like a vagabond's bag) and then over the kitchen sink squeeze it through the tea towel, removing any remaining water.
• Using a large knife, roughly slice or chop it up. Leave it on the board.
• Grate the cheese, crumble up the feta with your fingertips (or dice it up into little bits) and thinly slice up the sun-dried tomatoes and put it all aside with the spinach.
• Finely dice up the onion and the garlic and set them aside also.
• Break all of the eggs into a large bowl and whisk them together until frothy. Remove 2 tablespoons of the beaten egg and place bowl to be used to glaze the top of the pie later.
• In a medium sized pan over a medium heat, heat up the oil and 1 teaspoon of the the butter.
• Add the onions and stirring often, sauté them for 3 minutes or until they are soft and clear. Add the garlic and the nutmeg and continue cooking for 1 more minute.
• Add it along with the spinach, feta, grated cheese, sun-dried tomatoes and the salt and pepper to the bowl containing the beaten eggs and using a large spoon mix it altogether.
• Place a rack just below the centre of the oven and preheat the oven to 160°C fan bake oven or 180°C conventional oven, on bake.
• Melt the butter in the microwave (around 40 seconds) or in a little saucepan.
• Using a pastry brush, lightly brush the inside of the oven proof dish with some of the melted butter and then set it aside.
• Remove the filo from the box, unroll it and lay it out on a clean bench.
• Take 1 sheet from the top of the pile and lay it out on a board or the bench and using the pastry brush again, lightly brush it all over with butter, working fast because it dries out fast (you may like to lay a very well wrung out, damp tea towel over the stack of filo).
• Carefully lay a second sheet on top of the one you just buttered and also brush that with butter.
• Lay a third sheet on top and butter it too, making 3 sheets in total.
• Fold it all in half (this will create 6 layers) and lay it in the bottom of the buttered dish, scrunching it up a bit if you like.
• Spoon the filling into the dish on top of the pastry and spread it out.
• Repeat the buttering with 3 more sheets of filo, folding them in half again creating 6 layers.
• Lay the filo on top of the filling in the dish, scrunching it up again (if you have to) so that it covers the filling,
• Using the pastry brush again, brush the top of the pie with that tablespoon of egg set aside from earlier.
• If using the grated parmesan or poppy seeds, now sprinkle them all over the top.
• Place it into the oven and bake it for 30 minutes or until it feels firm to touch in the centre and the pastry is a golden brown.
• Serve warm with a salad and sweet chilli sauce.

IMPOSSIBLY EASY SPINACH AND FETA PIE

Steps:

• Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

SPINACH, FETA, AND SUN-DRIED TOMATO PHYLLO TRIANGLES

Steps:

• Position racks in the top and bottom thirds of the oven and heat the oven to 375°F In a large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper, and salt. Mix well.
• Unroll the phyllo and lay it flat on a clean, dry surface. Cover completely with plastic wrap. Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise into equal 3-inch-wide strips. Spoon 2 teaspoons of filling on the lower end of each strip as shown in the left photo below. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked. Transfer to a baking sheet and cover with plastic. Repeat with the rest of the phyllo and filling until you run out of filling.
• Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with melted butter and bake until golden brown, 15 to 20 minutes, switching the positions of the pans halfway through baking.
• Make Ahead Tips. Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed, and return to the freezer. Bake as directed above (do not thaw the triangles first); baking time will be 20 to 25 minutes.