Monday, August 30, 2010

Spinach & Fetta Pie

Firstly, I hope you'll forgive the lack of photos. Two weeks off and I'm out of practice - I totally forgot about the photos!

Spinach & Fetta Pie
serves 4-6
  • 8-10 sheets fillo pastry
  • melted butter (about 50g)
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1tbs rice bran oil
  • 1 bunch silverbeet, washed and shredded
  • 150-200g fetta, crumbled
  • 6 eggs, well beaten
Preheat oven to 180C.

Steam the spinach over a pot of boiling water, and squeeze out excess water when cooked.

Saute onion and garlic in oil, until transparent, then allow to cool.

Line a medium sized pie/baking dish with the fillo pastry, brushing every second sheet with melted butter. Spread the onion over the base, then the spinach. Sprinkle the fetta over the spinach, the pour the beaten egg over the top.

Fold the excess fillo over the filling (you could also use more fillo to make a lid). Bake for approx 40 minutes until filling is set.


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