Who can resist the temptation to break into a crisp pie crust and reveal what’s underneath? This tasty pie has a creamy spinach and Feta filling
- 250g (8oz) filo pastry
- 5 tbsp olive oil
- 2 onions, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 500g (1lb) pack frozen spinach
- 250g tub ricotta cheese
- 1 medium egg, lightly beaten
- ¼ teaspoon freshly grated nutmeg
- Salt and ground black pepper
- 200g (7oz) Feta cheese, diced
- 30g (1oz) pine nuts
- 20cm (8in) flan ring
- Baking sheet lined with baking parchment
Set the oven to 200°C/Gas Mark 6.
Arrange a sheet of filo pastry in the flan ring on the lined baking sheet. Brush with oil and repeat with 4 more sheets of filo, to cover the base and sides of the ring, trimming off any excess. Bake for 10 mins until pale golden.
Meanwhile, heat 1 tbsp oil in a frying pan, add the onion and fry gently for 3 mins, and then add the garlic.
Put the frozen spinach in a bowl and microwave on High for 5 mins. Drain through a sieve, pressing out excess liquid, and then return it to the bowl.
Add the onion and garlic to the spinach and mix in the ricotta cheese, beaten egg, nutmeg, seasoning and Feta cheese. Spoon the mixture into the baked filo pastry case.
Brush oil on the remaining 4 sheets of filo and crumple them on top of the spinach filling, pressing edges into the sides. Scatter pine nuts over the top. Bake for 30-40 mins, until the pastry is golden. Cover the top loosely with foil if it’s browning too much.
You can use 60g (2oz) melted butter for layering up the filo sheets, instead of olive oil, if you prefer.