Food & Wine
Spinach leek and feta pie
This authentic Greek dish is moderated slightly for an Australian palette, but still with plenty of flavour.
Ingredients:
- 2 cups chopped onions
- 2 cups chopped leeks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 10-ounce packages frozen chopped spinach, defrosted and drained well
- 6 large eggs, beaten
- 2 teaspoons nutmeg
- ½ cup grated Parmesan Romano cheese
- 3 tablespoons seasoned dry bread crumbs
- 1 cup feta, cut into ½ inch chunks or crumbled
- ½ cup pignoli (pine nuts)
- ¼ cup salted butter, melted
- 6-8 sheets filo dough (preferably a thicker type).
Method:
- Pre-heat the oven to 190°C. In a sauté pan on medium heat, sauté onions and leeks in olive oil for about 10-15 minutes until translucent. Remove from heat, salt and pepper and set aside.
- In a large mixing bowl gently combine well drained spinach, beaten eggs, nutmeg, feta, Parmesan Romano cheese, breadcrumbs and pignoli. Mix in the onions and leeks until everything is well blended.
- Prepare an 8-inch pie dish by buttering the bottom. Layer one-by-one 6 to 8 sheets of filo, alternating directions and buttering generously in between layers allowing the edges to hang over the sides. Butter the edges in between layering as well.
- Spoon spinach and leek mixture into the pie dish and bring up the corners of the filo to meet in the middle. Butter the top of the filo generously, covering every nook with butter (the butter is going to give you crispy, brown, flaky filo so don’t skimp!)
- Bake for 1 hour until the top is golden brown. Remove from oven and let cool. Serve warm or at room temperature.
Recipe from figsandfeta.com
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links: