Two savoury blog posts in a week, this must be a record! After a few weeks of feeling off colour due to a heavy dose of antibiotics my appetite is returning and while looking for a recipe yesterday involving spinach I stumbled across this on the Good Food Website. A similar recipe is While I no longer subscribe to the magazine I find the website great. It’s often my first port of call when trying to find food inspiration and I’m sure I’m not the only one who notices the website goes very slow around 5pm when people are clearly trying to work out what to have for dinner!
I’ve started to use filo pastry more than other pastries at the moment as it is healthier. Saying this there is some things that are not the same without glorious all-butter puff pastry but this dish would be ruined with a heavy rich pastry like puff. I suppose this pie is more or less a Spanakopita. It’s a very filling pie that is delicious both warm and cold. We just ate it with salad and looked very much forward to having another slice with lunch today. This will very much become a regular dinner in our house and an added bonus is that it can be frozen which will be great for quick midweek meals. It was that good I think Hubs forgot it was veggie dish!
Jus Roll (it’s the only brand I can seem to buy here) sell frozen filo in packs of 6 sheets which is perfect for this recipe.
Spinach, Cheese & Filo Pie
From Good Food Magazine
200g feta cheese
50g parmesan, grated
300g spinach, chopped
generous pinch of nutmeg
1 bunch of spring onions, finely chopped
100g breadcrumbs (this is roughly 2 soft cobs/baps blitzed in the blender)
6 sheets of filo pastry
1) Mash the feta then mix in the ricotta, parmesan, spinach, nutmeg, spring onions, half of the breadcrumbs, egg and liberally season with salt and pepper.
2) Line a 20cmx30cm deep baking pan with baking parchment. Layer three of the filo sheets on the bottom of the pan with a small amount of oil brushed between each layer.
3) Sprinkle the remaining breadcrumbs over the filo then spoon the spinach filling on top without displacing the breadcrumbs.
4) Layer the last three layers of pastry on top of the filling, again with oil brushed between each layer. Score into 8 pieces then bake at 180oc for 35-40 or until pastry has browned. Eat warm or cold.