5
BAKING FUNCTION
GREEK SPINACH FILO PIES
Serves 3
Preparation time: 15 minutes
Cooking time: 20 minutes
Equipment: 3 x 10cm individual pie tins
Ingredients:
250g frozen spinach, defrosted & strained
3 spring onions, white & green ends chopped
100g crumbled feta cheese
30g nely grated parmesan cheese
1 egg, lightly beaten
1 Tablespoon nely chopped fresh mint leaves
2 teaspoons nely chopped fresh dill
Freshly grated nutmeg, to taste
30g butter, melted
2 Tablespoons extra virgin olive oil
6 sheets good-quality Greek lo pastry
Directions:
1. In a bowl combine the spinach, spring onion, cheeses, eggs, chopped herbs and nutmeg.
Mix thoroughly, and set aside. Combine the butter and oil in a separate small bowl. Brush a
little butter inside each pie tin.
2. Brush one lo sheet with butter mixture. Fold this sheet in half. Bush and fold again. Line
the inside of one tin with this folded sheet. Repeat with another sheet, and lay this in the
tin, diagonally across the rst sheet. You should have pastry overhanging all sides of the
tin. Repeat with the other 2 tins, using all the pastry.
3. Divide the lling evenly between each pie tin. Fold in the overhanging pastry to enclose the
lling. Brush the pie tops with any remaining butter mixture.
4. Place the pies on the wire rack in the oven. Set the temperature knob to 180°C, and timer/
toast knob for 20 minutes. Close the oven door. Bake for 20 minutes, or until the pastry is
aky and golden. Serve warm or at room temperature, with a side salad.
To Next Page
Loading...
