Spinach And Feta Filo Swirl Pie Recipes

GREEK SPINACH AND FETA FILO PIE

Steps:

• Pre-heat the oven to 355F / 180C.
• Pour boiling water over the spinach in a colander to wilt it, then squeeze out as much of the water as you can with the back of a spoon (and your hands!). Chop the spinach and put into a large bowl.
• Add the sundried tomatoes, salad onions, feta (crumbled), parsley, dill, eggs and pepper to the spinach and combine well. Set the filling aside.
• Now prepare the pastry. Lightly brush or spray an 8 to 9" loose-bottomed baking pan with olive oil. Then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Repeat with the other 4 sheets of pastry, rotating the pan as you go so that the whole of the bottom of the pan and the sides are covered with pastry. Brush lightly with olive oil between each layer.
• Tip the filling into the centre of the pan, on top of the pastry, then gather the overhanging pastry over the top of the pie, scrunching a little as you do. Brush a final layer of olive oil over the top.
• Bake for 30 minutes or until the pastry is golden and crispy. Serve immediately with a simple salad, and tzatziki if you like.

SPINACH AND FETA FILO PIE

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.

SPINACH AND FETA FILO SWIRL PIE

Steps:

• For the filling, gently fry both types of onion in a pan with a glug of olive oil and seasoning for 6-8 minutes until starting to soften. Set aside in a large mixing bowl while you prepare the spinach.
• Wilt the spinach in batches in your largest pan with a tiny splash of water (or in their bags in the microwave, if you prefer). Drain, cool, then squeeze out any excess water in a colander using a wooden spoon. Put in a clean tea towel or muslin square and squeeze tightly to remove any remaining water. Roughly chop and put in the bowl with the onions.
• Add all the cheeses, the eggs, fresh and dried herbs, chilli flakes, lemon juice, pine nuts (if using), a good grating of nutmeg, a little salt and plenty of black pepper, then mix thoroughly.
• Heat the oven to 190°C/170°C fan/gas 5. Put 1 rectangular sheet of filo on a work surface, brush all over with melted butter, then top with another sheet of filo, brushing as before. Add a third of the spinach mixture in a line along one long edge, then roll up into a cylinder, brushing the filo with butter as you roll (see tip).
• Starting from one end, wind the filo into a coil and put on the baking sheet. Repeat twice more in the same way, coiling each filo cylinder around the previous one to make a larger spiral. Brush the finished pie all over with melted butter (or use olive oil if you've run out), then sprinkle with the seeds. Bake for 50-60 minutes or until golden brown and cooked through.
• Serve scattered with lemon zest and chopped dill, with bowls of yogurt and olives alongside.

QUICK & EASY SPINACH AND FETA PHYLLO PIE

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.

SPINACH FETA FILO PIE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a medium skillet over medium-high heat. Add garlic and onion, and cook, stirring often until the onion is softened, 3 to 5 minutes. Scrape into a large bowl.
• Add the parsley, eggs, feta, mint, dill, salt, pepper and nutmeg to the bowl and stir to combine. Squeeze any remaining moisture from spinach, and it to the bowl. Stir until thoroughly combined.
• Unfold filo and set on a slightly damp cloth. Layer a second slightly damp cloth over it to prevent the filo from drying out as you work. Coat a deep-dish pie plate with cooking spray (or brush with butter.)
• Place two sheets of filo into the pie plate, pressing it into the corners of the pie plate. Brush with butter. Repeat with a second sheet of filo, placing it down about 45 degrees from the previous sheet. Brush with butter. Continue adding sheets and buttering until all but 4 sheets are in the bottom of the pie plate.
• Spread the filling into the filo shell.
• Layer and butter the remaining four filo sheets over the pie, offsetting them as before.
• Roll the edges of the pie up along the edges to form a ruffled 2-inch-wide lip along the edge of the pie plate. Brush it and the top of the pie with any remaining butter.
• Bake until the crust is deeply golden brown, and an instant read thermometer registers 165 degrees F in the center of the pie, 1 hour 10 minutes. Let cool 20 minutes before slicing into wedges and serving.

SPINACH FILO SPIRAL PIE

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.