Spanakopita - Spinach Filo Pie
 
 
Ingredients
  • 2 tbsp butter
  • 300g baby spinach leaves
  • 80g jar sundried tomatoes in oil
  • 100g feta cheese, crumbled
  • 50g pine nuts
  • 2 eggs
  • ½ 250g pack filo pastry
  • 1 lemon, zested
  • 1 tsp dried oregano
  • Pinch of salt and black pepper to taste
  • 50g butter, melted
Instructions
  1. In a hot pan, toast pine nuts till golden brown. Remove pine nuts into a bowl. Melt butter over a medium heated pan, add in baby spinach and toss. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop.
  2. Roughly chop the tomatoes and put into a bowl along with the spinach, feta, pine nuts, lemon zest, eggs, dried oregano, salt and black pepper. Mix well.
  3. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Melt butter, add in 30-50ml of the sundried tomatoes oil.
  4. Take a sheet of pastry and brush liberally with some of the oil. Drape oil-side down in a 22cm loose bottomed cake tin or cake ring so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly 4 layers, then spoon over the filling.
  5. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
  6. Heat oven to 180C. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with a wedge of lemon.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/spanakopita-spinach-filo-pie/

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