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1 onion, chopped
2 cloves garlic, crushed
400 g (14 oz) spinach
2 tbsp chopped parsley
2 eggs, whisked lightly
400 g (14 oz) FAGE Feta Cheese
¼ tsp nutmeg
8 sheets filo pastry
Preheat oven to 170C, 325F or gas mark 3.
Cook onion and garlic in a little olive oil until translucent. Add spinach and parsley and cook until spinach wilts. Allow to cool a little then place in a tea towel and squeeze out excess moisture. Mix eggs and feta with spinach. Add nutmeg and season with salt and pepper.
Line a 21 cm (8 in) round loose-bottom tin with filo. Brush one sheet with olive oil and place face down in tin, leaving edges overhanging. Turn tin 45 degrees and repeat with another sheet of filo. Repeat twice more. Pile spinach filling into tin and fold overhanging pastry onto filling. Top with remaining filo, tucking sheets in around filling, and brush top with oil. Bake for 35 minutes, or until golden brown.
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