This is my version of a popular Greek dish, plus and minus a few ingredients! It’s a really pretty, tasty vegetarian dish that is great for parties, picnics or just when you want to impress!
If the thought of using filo pastry puts the fear of god into you – don’t let it put you off, it really is very simple to pull this together, just dampen a few sheets of kitchen roll and place them over the top of the filo to keep it from drying out.
- 200g Bag of spinach
- 175g Jar sundried tomatoes in oil
- 150g Black pitted Olives
- 50g Pine Nuts
- 100g Feta cheese, crumbled
- 2 eggs
- Ground Pepper
- Half a pack of fresh filo pastry
- 50g melted butter
- A little fresh Thyme to decorate.
Pre-heat your oven to 170°C and grease a loose bottom cake tin.
Roughly chop the tomatoes and pitted olives and place in a bowl with the crumbled feta and pine nuts.
Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted add pepper to taste and mix well. Once wilted take the spinach out of the pan and pat it dry with a clean tea towel or some kitchen towel - you want to avoid the filling being too wet and soaking through the pastry.
Add the spinach to the olive and tomato mix. Whisk the eggs in a small cup and then pour over the filling mixture, stirring in well. Pop that to one side.
Make sure you are prepped for the filo pastry by clearing some work surface space and dampening some kitchen roll to place on top of the pastry sheets. Melt your butter in a pan and make sure your pastry brush is handy. Carefully unroll the filo pastry. Cover with the damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the melted butter. Drape butter-side down in the cake tin so that some of the pastry hangs over the side. Brush butter 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 three or four layers, then spoon the filling in to the pastry. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more butter on the top.
Cook the pie for 25-30 mins in the oven until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve. Decorate with some fresh thyme sprigs.