SPINACH PIE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Prepare the filling first. If its fresh spinach, wash it, remove the stalks and any large veins, and cut the leaves into thin strips. Sprinkle with salt and leave for atleast an hour.
- Then rub the leaves and squeeze out all the liquid. Follow package instructions for frozen spinach.
- Saute the onions in the butter. Add onions, beaten eggs, cheese, dill and paprika to the spinach and mix well. Add salt and pepper to taste.
- Heat oven to 180°C / 350°F / Gas Mark 4. Grease a 25 x 30 cm baking dish.
- Brush one side of one sheet of the pastry with oil and lay it in the tin - which will overlap.
- Brush 5 more sheets individually with oil and place on top. Now place the spinach filling and trickle 1½ tablespoons olive oil over it.
- Bring the overlapping pastry up over the filling, Cut the last six sheets to the size of the tin, brush them individually with oil and lay them on top.
- Score the top into squares and sprinkle with water to prevent the edges curling.
- Bake in the oven until the top is a golden brown, about 40 minutes.
INGREDIENTS
- 12 sheets filo pastry
- 300 ml Cooking oil
Filling
- 1.30 kgs thawed frozen spinach( fresh spinach)
- Salt and pepper
- 150 grams of chopped onions
- 1½ tablespoons butter
- 4 large eggs, beaten
- 250 grams Feta cheese (Parmesan and Feta mixed) crumbled
- 2 teaspoons dried dill
- 1 heaped teaspoon paprika
4 comments for “Spinach Pie”
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