About this recipe:A Greek pie made with a filling of spinach with cheese, which is encased in layers of buttered filo pastry, then baked until golden and puffy. Delicious served in small portions as a starter or canapé, or larger slices as a heavenly vegetarian main course.
850g frozen chopped spinach, thawed and drained
1 tablespoon vegetable oil
2 small onions, finely chopped
225g feta cheese, crumbled
135g Gruyere cheese, grated
60g Parmesan cheese, grated
2 eggs, beaten
4 tablespoons chopped fresh parsley
1 dash ground cinnamon
225g butter, melted
450g filo pastry
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Place spinach in a steamer over 2.5cm of boiling water and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large frying pan over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
In a large bowl combine feta cheese, Gruyere cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
Brush the bottom of a 43x28cm or similar sized baking tin with butter. Place 1 sheet of filo in the bottom of the tin; brush with butter. Continue to layer 13 more sheets of filo, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining filo, brushing every other sheet with butter. Tuck edges of filo under. Brush top sheet with butter and using a sharp knife, score top layer into diamonds.
Bake in preheated oven for 40 minutes or until golden brown.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
As a confirmed meat eater I only approached the recipe due to veggie friends staying.
What a FANTASTIC dish!! Loved every mouthfull - not at all what I was expecting. Will do this pie again for just my wife and I in the near future.
I found it impossible to to buy filo - so I used puff pastry - worked perfectly! - 21 Sep 2011