This vegetarian pie is easy to make and tastes just as good served cold. Ideal picnic food and so yummy.
Preheat the oven to Gas Mark 6 / 200C / 400F.
Meanwhile, heat the oil in a pan and fry the onion for 5-6 minutes until lightly browned and softened. Transfer to a large bowl and add the spinach, pinenuts, sultanas, and a grating of nutmeg. Stir together and season well. Allow to cool, then stir in the feta cheese and eggs.
Lightly butter a 12 by 9 inch shallow sided non-stick baking tin. Lay in 4 sheets of pastry brushing well with butter between each layer and allowing the excess to hang over the sides. Spoon in the spinach mixture and level off flat. Fold over the excess edges and top with a further 5 sheets of buttered filo pastry. Lightly score the top of the pie and bake for approx 45/50 minutes or until a deep golden brown.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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