Spinach & feta filo pie

Name: Spinach & feta filo pie
Total time: 30 min
Yield: 4 to 6
Ingredients: 100 g pine nuts; 5 large free-range eggs; 300 g feta cheese; 50 g Cheddar cheese; dried oregano; 1 lemon; olive oil; 1 knob of unsalted butter; 400 g baby spinach; 1 x 270 g pack of filo pastry; cayenne pepper; 1 whole nutmeg for grating

Toasted pine nuts, lemon & fresh oregano

“This cheesy, flaky pie makes a cracking weekend lunch. Serve with a selection of salads and flatbreads, or simply by itself with a dollop of thick, seasoned yoghurt. You could also swap out the spinach for any other seasonal leafy greens. ”

Serves 4 to 6

Cooks In30 minutes

DifficultyNot too tricky

Jamie's 30-Minute Meals Spinach Feta Fruit Pies & pastries Greek

Nutrition per serving

Calories 830 42%
Fat 57g 81%
Saturates 19.9g 100%
Sugars 5.4g 6%
Salt 4.7g 78%
Protein 36.6g 73%
Carbs 42.8g 16%
Fibre 3.5g -

Of an adult's reference intake

Jamie's 30-Minute Meals

By Jamie Oliver

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Ingredients

100 g pine nuts
5 large free-range eggs
300 g feta cheese
50 g Cheddar cheese
dried oregano
1 lemon
olive oil
1 knob of unsalted butter
400 g baby spinach
1 x 270 g pack of filo pastry
cayenne pepper
1 whole nutmeg , for grating

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Jamie's 30-Minute Meals

By Jamie Oliver

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Method

Preheat the oven to 200°C/400°F/gas 6.
Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.