spinach olive oil onions leeks salt parsley dill eggs feta cheese lemon zest frozen filo pastry butter olive oil sesame seeds
Defrost the spinach and squeeze the spinach in a cheesecloth to remove most of the moisture.
Sauté the green onions (scallions) and leeks in a pan with a splash of olive oil until soft. Add the spinach and herbs and cook for a bit longer. Transfer to a large bowl and set aside to cool slightly.
Add the crumbled feta and eggs to the spinach. Season generously with salt and pepper and mix together.
Brush your pie dish with the melted butter then start layering the filo pastry, brushing each leaf with butter, in the dish letting the ends hang over the edge.
Layer 5-6 filo sheets over the bottom of the dish then add the filling in an even layer. Fold the edges over the top and brush with butter/oil.
Add some additional filo leaves over the top if needed. You shouldn’t be able to see the filling through the filo!
Score the pastry before baking to make it easier to slice. Sprinkle with sesame seeds and bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly.
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