‘Popeye’ Spinach, Red Pepper & Feta Filo Pie

‘Popeye’ Spinach, Red Pepper & Feta Filo Pie

Serves 5-6

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)!


Ingredients

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


Directions

  1. Preheat the oven to 200C/180C fan and line a large baking tray with a piece of baking parchment.
  2. Defrost the frozen spinach in boiling water for around 15 minutes until soft and then squeeze out any excess liquid.
  3. 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).
  4. 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.
  5. 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.
  6. To finish, brush the tops and sides with a little olive oil and sprinkle over flaked almonds or pine nuts.
  7. 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.
Popeye Spinach, Red Pepper and Feta Filo Pie


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