Spinach Pie
An old favourite. Add dill and mint to the mixture to take it up a notch.
1 bag Fresh Spinach leaves
1 packet Frozen Spinach
3 or 4 Chopped Spring Onions
1 tablespoon Chopped Fresh Dill
1 tablespoon Chopped Fresh Mint
200g Feta, cubed
5 large Eggs, beaten lightly.
Pinch Nutmeg
Salt and Pepper
1 packet Filo pastry
Butter, melted or olive oil
Poppy/sesame seeds optional
Preheat oven to 190 C.
Put spinach in a large pot , on the stove, with a tiny bit of water in the bottom. Put a lid on and wilt for a couple of minutes maximum.
Put spinach in a bowl, without any liquid, and chop coarsely. Add defrosted frozen spinach,
spring onions, dill, mint, feta and eggs.
Season with salt and pepper and nutmeg.
Grease a pie dish with a reasonable depth (at least 2cm).
Layer about 6-8 sheets of filo pastry on the base, letting excess hang over the sides. Between every 2 sheets, paint with butter or oil.
Pile in the filling.
Make a lid with layers of filo pastry, again layered with butter or oil.
Bake for about 45-60 minutes. The eggs need to be set.