4
GREEK SPINACH FILO PIE
NO PRE HEAT / CONVECTION FUNCTION
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6
Ingredients:
500g frozen spinach, defrosted & strained
½ bunch spring onions, white & green ends chopped
200g crumbled feta cheese
60g nely grated parmesan cheese
2 eggs, lightly beaten
¼ cup nely chopped fresh mint leaves
1 tbsp nely chopped fresh dill
freshly grated nutmeg, to taste
50g butter, melted
¼ cup extra virgin olive oil
12 sheets good-quality Greek lo pastry
Method:
1. In a large bowl combine the spinach, spring onion, cheeses, eggs, chopped herbs and
nutmeg. Mix thoroughly, and set aside.
2. Combine the butter and oil in a small bowl, and grease the inside of a 30cm diameter pie
tin. Lay a sheet of lo inside the tin and brush with the butter mixture. Lay another sheet
diagonally across the rst and brush again. Repeat, using 9 sheets of lo (reserving 3
sheets for the top of the pie).
3. Spoon in the lling mixture, Top with remaining lo sheets (brushing and layering, as with
the previous sheets). Fold in the overhanging lo to enclose the lling.
4. Brush the top with remaining butter. Insert a wire rack on the middle shelf, and select the
BAKE function (the NO PREHEAT and CONVECTION buttons should be illuminated). Set
the TEMP knob to 190°C, and the TIME knob to 25 minutes. Bake until the pastry is aky
and golden. Serve warm or at room temperature, with a side salad.
TIP: Choosing the STAY ON function means the oven will not stop cooking, until you press
STOP. You can also reheat this dish using RE-HEAT function.
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