Filo pastry is a good, healthy alternative to its buttery cousins. This delicious pie includes spinach, which is high in vitamin C, zinc and potassium.
1 person made this
125g (4½ oz) filo pastry, about 8 sheets
4 tablespoons olive oil
500g (1lb 2oz) fresh spinach leaves, washed
Salt and black pepper
Freshly grated nutmeg
2 tablespoons chopped fresh parsley
175g (6oz) Wensleydale and Lancashire cheese, crumbled
1 tablespoon sesame seeds
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Heat the oven to 200°C (400°F, gas mark 6). Lightly brush each sheet of filo with oil and put in a layer, oiled side down, to cover the base and sides of a 20cm (8in) loose-bottomed, deep flan tin, letting the excess hang over the edges. Brush the pastry all over with a little oil.
Put the spinach in a large saucepan. Cover and cook over a medium heat for 3-4 minutes, stirring occasionally, until wilted. Drain well, pressing as much liquid from the leaves as possible with the back of a spoon. Roughly chop and add salt, pepper and nutmeg to taste. Mix in the parsley.
Place half the spinach in an even layer in the pastry case. Add the cheese and make four hollows with a spoon. Break an egg into each. Top with the remaining spinach and carefully fold over the edges of the filo to cover the spinach and egg. Drizzle with the remaining oil and sprinkle over the sesame seeds.
Transfer to the oven and cook for 20-25 minutes until golden. Serve hot or warm with a tomato salad or spring onion and crisp green salad.