Spinach, pine nut & feta pie
- 4 x 160g bags Fresh tastes Washed Baby Spinach
- 1 onion, chopped
- 1 tsp olive oil
- 400g feta, crumbled
- 25g pine nuts, toasted
- 2 tsp dried oregano
- 2 tbsp chopped dill
- Pinch ground nutmeg (optional)
- 2 eggs, lightly beaten
- 6 sheets ready-made filo pastry, each cut in half
- 40g butter, melted
Pre-heat the oven to 190C/170C Fan/Gas 5. Cook the spinach in batches in a large frying pan over a medium heat, stirring frequently, until wilted. Tip into a large sieve over a bowl and press with the back of a spoon to get rid of excess water.
Wipe out the pan and cook the onion in the oil for 3-4 minutes, stirring often. Mix into the spinach with the feta, pine nuts, oregano, dill, nutmeg (if using) and eggs. Transfer to a pie dish.
Brush the sheets of filo with the melted butter and loosely crumple with your hand. Put on top of the pie filling to cover.
Bake for 30-35 minutes.