Green pie recipe
This pie can be served on its own as a light meal or in smaller portions as a side dish.
Prep time
25 mins
Cook time
65 mins
Serves
4
Difficulty
Medium
- 100g unsalted butter, melted plus extra for greasing
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 280g frozen spinach
- 6 sheets filo pastry (about 270g)
- 6 medium free-range eggs, beaten
- Large pinch of grated nutmeg
- 50g grated Parmesan cheese
- 40g fresh, white breadcrumbs
- 200g feta cheese, crubled
- Freshly ground black pepper
Heat the oven to 190C/gas mark 5. Butter a non-stick 24cm ovenproof pie dish.
Warm the olive oil in a medium pan over a medium heat. Cook the onions for 10-15 minutes, until they are slightly browned. Season with pepper and set aside to cool.
In a large pan saute half the spinach over a medium heat, for 2 minutes. Transfer to a colander and repeat with the remaining spinach.
Place a sheet of filo pastry in the pie dish, letting the edges hang over the side. Brush with melted butter and repeat with the remaining sheets to line the dish, reserving a little of the butter.
Squeeze the spinach to get rid of as much liquid as possible. In a bowl combine the spinach with the onions, eggs, nutmeg, Parmesan, breadcrumbs and feta. Put the mixture in the middle of the pastry and fold the edges over the top to seal in the filling.
Brush the top of the pie with the remaining melted butter and bake for 1 hour, until the top is golden and the filling set. Allow to cool before serving.
Have you tried?
Our yummy Mini Veg Frittatas are a protein-packed finger food for little foodies. Made with three different types of veg – including spinach and leeks – and baked with free-range British eggs, creamy Ricotta and tasty Cheddar cheese, they’re really scrummy. The fluffy soft texture is perfect for curious mouths to explore, and they’re just the right size for little hands to hold. Our Mini Veg Frittatas can be eaten hot or cold, making them a nutritious on-the-go snack or savoury lunchbox filler.
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