spinach and feta pie

spinach and feta pie

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A spinach and feta pie that's delicious for vegetarians!

  • 45 mins + cooling
  • 4

INGREDIENTS

  • 30ml olive or avocado oil
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 400g spinach, cooked and drained
  • 100g flaked almonds, toasted
  • 200g feta
  • 3ml nutmeg
  • 5 sheets phyllo pastry
  • 100g melted butter

METHOD

  1. Preheat oven to 200°C. Heat oil on medium-high and sauté onion and garlic.
  2. Remove from heat, add the spinach, nuts, feta and nutmeg. Season and cool.
  3. Lightly grease a 24cm quiche tin with melted butter and line with a sheet of phyllo pastry, leaving the excess hanging over the sides. Brush the pastry with butter then layer with a second sheet. Repeat until all the pastry is used up.
  4. Spoon the spinach filling into the centre and fold the excess pastry over to cover. Brush the top with a little
    melted butter and cook for 25-30 minutes or until crisp and golden. Cool for 5 minutes before serving.

Magazine issue date: July, 2018


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