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Recipes with Fresh Filo Pastry
Spinach and Feta cheese pie
INGREDIENTS:
1 package KANAKI Filo Pastry 250g
750g spinach
2-3 spring onions or 1 onion and 1½ leeks
375g feta cheese, crumbled
1-2 beaten eggs
Salt, pepper
Dill, minced
½ cup olive oil
PREPARATION
Wash well and chop the spinach. Add 1 tbsp salt and rub the spinach with your hands. Leave it with the salt for 1 hr and strain it well. Add ½ cup olive oil, onions, leeks, feta in small crumbles, eggs, dill, salt, (be careful in case the feta cheese is salty), and pepper.
Start assembling the pie: in a round baking tin:
1. Brush the inside and sides of the baking pan with olive oil. Open the package of Filo Pastry. Always open the package when you are ready to use it. Keep Filo Pastry covered with a damp dishtowel while you prepare your recipe to avoid losing its moisture. Use the half of the filo pastry sheets. Cover the baking tin with the filo pastry sheets by placing them radially in the tin and brushing each one of them with olive oil.
2. Pour the stuffing on top, leaving the inside sheets to exceed from the baking pan for around 5 cm out of the rim (cut if it is longer). Cover with the remaining filo pastry sheets brushing each one of them with olive oil.
3. Fold the exceeding edges of the sheets all around, slightly twisting them, creating a crown around the pie.
4. Carve the surface in portions, beat 1 egg, and brush with it the top sheet.
Bake the pie in a preheated oven for 40-55 min at 180oC. Let it cool down for at least 15 minutes before you cut it in wedges following the prescored lines.
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