Description
A crisp, golden filo pie filled with a creamy, herb-packed spinach mixture. Light, flavorful, and perfect for an elegant yet effortless meal.
Ingredients
Filling:
200 g baby spinach
1/4 red onion, diced
2 cloves garlic, crushed
3 tbsp chopped fresh mint
1/4 tsp dill (fresh or dried)
1/2 tsp lemon zest
10 g grated parmesan
100 g feta cheese
1 large egg
Salt and pepper, to taste
Pastry:
9 sheets filo pastry
30 g melted butter
1 egg yolk
1 tbsp cold water
To serve:
Salad
Relish
Instructions
- Preheat oven to 180°C fan bake (350°F).
- Place spinach in a large bowl and squeeze firmly to wilt and release moisture. Drain well.
- Add onion, garlic, mint, dill, lemon zest, parmesan, feta, egg, salt, and pepper. Mix to combine.
- Line a baking tray with parchment. Lay down the first sheet of filo and brush lightly with melted butter. Repeat to create a 5-layer base.
- Make a separate 4-layer filo stack, brushing butter between each sheet, for the top.
- Spread filling evenly over the 5-layer base, leaving a 2 cm border.
- Mix egg yolk with cold water to make egg wash. Brush the border.
- Place the 4-layer filo stack on top, press edges gently, brush with egg wash, and fold about 1 cm of pastry over to seal.
- Bake 15 minutes or until golden and crisp.
- Cool slightly, slice, and serve with salad or relish.
Notes
Add olives or sundried tomatoes for more Mediterranean flavor.
Mix in ricotta for extra creaminess.
Swap mint for basil or parsley for a different herbal profile.
Add sautéed mushrooms or caramelized onions for a heartier pie.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
