Fresh spinach, feta and filo pie
A little holiday inspiration with Phil Vickery's traditional Greek spinach and feta filo pie, perfect to get the family eating more veggies this weekend and it'll be on the table in under 30 minutes!
Serves: 4-6Preparation time:- 15 minutesCooking time:- 25-35 minutes
Ingredients
6 medium eggs, at room temperature100g ricotta cheese300g feta cheese, broken up with a fork (double check your feta is vegetarian)½ tsp fresh marjoram½ tsp dried oregano2-4 tbsp extra virgin olive oil300g bagged, washed spinach1x 200g pack of filo pastryOlive oilSea salt and cracked black pepperPaprika
Pre-heat your oven to 200°C gas 6.
Method
Gently whisk the eggs and ricotta, then add the feta and bring together with a fork
Add the marjoram and oregano and black pepper and mix well again
Place a wok on the stove and add 2 tbsp olive oil then add the spinach in small batches and cook down until all the spinach is wilts
Place into a colander and gently press out any excess moisture. Then cool slightly.
Once cooled add to the egg mixture and mix well, taste and add salt and pepper if needed, remembering that Feta is quite salty
Line a 23cm frying pan with baking parchment, and cut to fit allowing 2-3cm overlap over the edge of the pan
Oil well and then lay over a sheet of filo leaving the edges hanging well over the edge
Repeat with a further two layers and oil well in between
Spoon in the egg and spinach mixture and spread out evenly
Carefully fold over the filo to cover the egg mix. You may need to add a scrunched up sheet or two extra in the centre.
Oil the top liberally and sprinkle with sea salt, cracked black pepper and paprika (not smoked)
Pop the pan into the pre heated oven and cook for 25-35 minutes, or until the egg mix is lightly cooked, but not souffled. The top will be nicely browned and crisp.
Once cooked remove the pan from the oven and cool for 15 minutes so the egg sets nicely
Then lift out of the pan using the greaseproof paper and cut
Cucumber, dill and yoghurt salad
Ingredients
1/2 large cucumber, peeled sliced thinly and salted5 tablespoons chopped dill2 tablespoons white wine vinegar250g thick Greek yoghurt
Method
Finely slice and salt the cucumber and leave for 15-20 minutes to draw out the moisture. Lightly rinse and pat dry with kitchen paper.
Mix the cucumber with the dill, white wine vinegar and yoghurt and serve