Spinach and feta cheese pie

Mama’s recipe of the classic Greek pie. Definitely one of my favourites. Hope it will be one of yours as well.

spinach cheese pie

1kgr of frozen spinach

1 cup of butter

½ cup of thinly sliced parsley

½ cup of thinly sliced dill

½ cup of thinly sliced spring onions

½ cup of evaporated milk

1 large red onion

250gr of feta cheese

4 eggs

1 pack of filo pastry

Salt and pepper

Preheat the oven to 180C.

Because I am using frozen spinach I want to get rid of the excess moisture. So I immerse the spinach in boiling water and let it stand for 5 min. Then using a colander I drain all the excess water by getting a handful every time and squeezing very well.

Heat half of the butter in a deep sauce pan. Sauté the onion and spring onions until translucent and tender. Add the spinach, parsley, dill, salt and pepper then cook for 5 to 10 minutes until the spinach is heated through. Remove from the heat and place the mixture in a bowl then add the milk and the let the mixture cool down.

In a large mixing bowl beat the eggs and combine the feta sliced coarsely. Add the cooled down spinach mixture and mix until combined.

Melt the rest of the butter, and butter a non-stick spring form cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the filo sheets are used but one, tip in the spinach mixture. Place the last filo sheet in the middle of the dish and fold over the excess pastry to cover.  Butter the top and score in diamond shape very lightly, spray with water and bake in the oven for about 30 to 45 minutes until the filo is crisp and golden. Leave for 15 minutes before serving. Yummy; for vegetarians or otherwise. 🙂

 slice of spinach pie

 

 

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6 thoughts on “Spinach and feta cheese pie

      • The Banana Split Dessert is great, but I recommend serving it the same day you make it rather than the next day. Even with soaking the bananas in lemon juice beforehand they still discolor a little the longer you go. It is a scrumptious dessert. Please let me know how the desserts turn out.

        I’ll let you know when I make this pie. Unfortunately, though I’ve saved the recipe it may not be until next year because I’m trying to go gluten free this year.If you know where I can get phyllo dough that’s gluten free please direct me and I’ll make this in a jiffy! Thanks for sharing it.

      • Thx for the tips! I will let you know when i make it. I had an idea for the spinach pie but i have not tried it. Maybe you can use rice paper instead of filo. it is not the same but unfortunately i don’t think you can get gluten free filo or from what i hear is very tricky to make one. Will keep an eye for it. x

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