This foolproof recipe for Spinach Filo Pie makes a delicious Greek inspired savoury pie. It’s made with crispy layers of filo pastry, filled with creamy ricotta and Feta, roughly chopped spinach, silverbeet and cavolo nero as well as lemon zest, fresh parsley, dill and dill seeds.
Spinach Filo Pie Recipe
Serves 6-8
Ingredients:
1 tbsp olive oil
6 spring onions
1 tsp dill seeds
2 bunches (500g) English spinach, roughly chopped
1 bunch (500g) silverbeet, roughly chopped
1 bunch (300g) cavolo nero, roughly chopped
½ cup chopped fresh dill
½ cup chopped fresh parsley
100g ricotta
150g feta, crumbled
zest of 1 lemon
4 eggs, lightly beaten
10 sheets filo pastry
olive oil spray
3 tomatoes, cut into thick slices
sunflower sprouts
Method:
Preheat oven to 220˚C. Place a 20x30cm baking tray into the oven. Heat oil in a large frying pan. Add spring onions and dill seeds and cook over a medium heat for 5 minutes.
Add spinach, silverbeet, cavolo nero and ½ cup water. Cover and cook until spinach wilts. Remove from heat. Stir in herbs and set aside. Once cool, stir in ricotta, feta, lemon zest, eggs and pepper.
Line the ovenproof tray with a sheet of pastry. Spray with olive oil and top with another sheet. Repeat until you have used 6 sheets.
Reduce oven to 180˚C. Spoon filling onto pastry and layer remaining pastry over the top. Roll over pastry so pie looks neat; bake for 50 minutes. Serve with tomatoes and sunflower sprouts.
