Spinach and Feta Filo Pie

• 5 tbspolive oil
• 6spring onions, finely sliced
• 2garlic cloves, crushed
• 600gspinach
• 3eggs
• 250gricotta
• 200gfeta
• 20gdill, chopped
• 20gflat-leaf parsley, chopped
• 1lemon, zested for the pie and juiced for the salad
• a good grating of nutmeg
• 1 x 270gpack filo pastry (7 sheets)
• fine salt
• black pepper
• 1cucumber, halved lengthways, seeds scraped out, sliced
• 400gripe tomatoes, cut into wedges
• 1/2red onion, very thinly sliced
• 2 tbspextra-virgin olive oil

Method

1. 1Heat the oven to 190C (170C fan). Heat 1 tablespoon of the olive oil in your largest pan over a medium heat, add the spring onions and garlic and cook for 2 minutes until soft. Add the spinach in big handfuls, turning it over, for 5 minutes until it has all wilted and most of its liquid has cooked off.
2. 2Tip the spinach into a sieve and press hard with the back of a spoon until it stops dripping, then chop it roughly. Wet spinach is the difference between a crisp pie and a soggy one, so be thorough.
3. 3Mix the ricotta, crumbled feta, dill, parsley, lemon zest, nutmeg and black pepper in a large bowl. Stir in the drained spinach and taste before adding the eggs; the feta may provide enough salt. Beat the eggs separately, then stir them through the seasoned filling.
4. 4Brush a 20 x 30cm baking dish with olive oil. Lay in a sheet of filo, letting the edges hang over the sides, and brush it lightly with oil. Repeat with 3 more sheets, turning each one a little so the overhang covers all four sides. Keep the waiting filo under a damp tea towel or it dries and cracks.
5. 5Spread the filling evenly over the pastry and fold the overhanging edges in over it. Lay the remaining 3 sheets on top, brushing each with oil and tucking the edges down the sides. Brush the top with the last of the oil and score it into 6 portions with a sharp knife so it cuts cleanly later.
6. 6Bake for 30 minutes until the top is deep golden and crisp and a knife pushed into the centre comes out hot. Leave for 5 minutes before cutting so the filling firms up.
7. 7While the pie bakes, put the cucumber, tomatoes and red onion in a bowl with the lemon juice, the extra-virgin olive oil and half a teaspoon of salt. Toss and leave for 10 minutes until the onion softens and loses its raw bite. Serve big squares of pie with the salad and its juices.

Per serving

kcal

536

protein

20.9g

fibre

5.3g

carbs

40.1g

fat

33.7g