‘Popeye’ Spinach, Red Pepper & Feta Filo Pie
Ready in 50 minutes
I usually save pies for the colder seasons, but the light and crispy filo pastry combined with delicious Mediterranean-flavoured fillings makes this pie a serious contender for all year round!
It’s packed to the brim with veggie goodness, with the spinach and red peppers providing plenty of iron, magnesium & Vitamin K and A. The addition of lemon, herbs and balsamic vinegar give it a truly scrumptious summer flavour.
Pair with a fresh, crisp leafy salad (and perhaps a fresh, crisp glass of wine too)!
400g frozen spinach, defrosted in boiling water
450g jar of roasted red peppers, drained (approx 325g)
3 large eggs (4 medium eggs)
200g pack of feta cheese
8 sheets of filo pastry
Zest and juice of 1 lemon
1 heaped tsp dried basil
1 heaped tsp dried oregano
1 tsp balsamic vinegar
2 tbsp extra virgin olive oil
Black pepper and salt to taste
- Preheat the oven to 200C/180C fan and line a large baking tray with a piece of baking parchment.
- Defrost the frozen spinach in boiling water for around 15 minutes until soft and then squeeze out any excess liquid.
- Mix the spinach in a bowl with the sliced roasted red peppers, whisked eggs, lemon zest and juice, herbs and balsamic vinegar and then crumble in the feta cheese before one final mix. Season with a little pepper and salt (remember that feta has a naturally salty flavour though).
- Place a sheet of filo pastry onto the baking parchment and brush a little of the olive oil. Then place another sheet of filo on top of this one but at a different angle, brush with olive oil. Repeat this process with all 8 sheets so that you finish with a rustic star shape that has lots of scruffy pointy edges around the baking tray.
- Place the filling in the middle of the filo sheets and using a spoon flatten and widen into a neat round shape, leaving enough room between the edge of the pastry to be able to pull it up an over the edge of the filling, in order to create a semi-enclosed pie. Pinch in the edges a little of necessary to ensure that the shape keeps its structure and that the pie looks nice and rustic.
- To finish, brush the tops and sides with a little olive oil and sprinkle over flaked almonds or pine nuts.
- Bake in the oven for around 30 minutes until the egg filling is set and the filo is golden brown in colour. Serve with a refreshing side salad.