- -

+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +

- -

+ +

Spinach & Feta Filo Pie

- + - +

- +

- - - Total Time: 30 min - Servings: 4 to 6 30 minutes - - - Source: - - jamieoliver.com - - + + + Total Time: 30 min + + Servings: 4 to 6 30 minutes + + + + Source: + + + jamieoliver.com +

- -

Ingredients

-                100 g pine nuts
5 large free-range eggs
300 g feta cheese
50 g Cheddar cheese
dried oregano
1 lemon
olive oil
1 knob of unsalted butter
400 g baby spinach
1 x 270 g pack of filo pastry
cayenne pepper
1 whole nutmeg , for grating

-            

Ingredients

+            
+              100 g pine nuts
+            

+            
+              5 large free-range eggs
+            

+            
+              300 g feta cheese
+            

+            
+              50 g Cheddar cheese
+            

+            dried oregano

+            
+              1 lemon
+            

+            olive oil

+            
+              1 knob of unsalted butter
+            

+            
+              400 g baby spinach
+            

+            
+              1 x 270 g pack of filo pastry
+            

+            cayenne pepper

+            
+              1 whole nutmeg , for grating
+            

+          

- - -

- -

- - - - -

Directions

Preheat the oven to 200°C/400°F/gas 6.Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano. Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again. Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof. Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers. Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.

+ +

- +

+ + - - -

Nutrition

Calories 830 42%
Fat 57g 81%
Saturates 19.9g 100%
Sugars 5.4g 6%
Salt 4.7g 78%
Protein 36.6g 73%
Carbs 42.8g 16%
Fibre 3.5g -

Directions

+ Preheat the oven to 200°C/400°F/gas 6.Toast the pine nuts in a + large ovenproof frying pan over a medium heat for 1 to 2 minutes, + or until golden and smelling fantastic, tossing occasionally.Crack + the eggs into a large mixing bowl, crumble in the feta, then grate + in the Cheddar. Season with a pinch of black pepper and a couple + of pinches of dried oregano. Finely grate in the lemon zest, + drizzle in a little oil, then toss in the toasted pine nuts. Mix + well.Melt the butter in the frying pan over a medium heat with a + drizzle of oil, add half the spinach, stirring until wilted, then + when there’s space, add the remaining spinach, stirring regularly + until wilted.Lay a 50cm strip of greaseproof paper out on a clean + work surface, rub lightly with oil and scrunch up, then flatten + out again. Arrange 4 sheets of filo in a large rectangle on the + greaseproof paper, overlapping at the edges, so that it’s almost + covering the greaseproof. Rub the filo with a little oil, sprinkle + with sea salt, pepper and a pinch of cayenne pepper. Repeat until + you have 3 layers. Stir the wilted spinach into the egg mixture, + then grate in half the nutmeg and mix well.Slide the greaseproof + and filo into the empty frying pan, so that the edges spill over, + then push down into the sides of the pan.Pour in the spinach + mixture and spread out evenly, then fold the filo up over the + filling to cover.Place the pan over a medium heat for 2 minutes, + just to get the bottom cooking, then transfer to the top shelf of + the oven for 18 to 20 minutes, or until golden and crisp. + Delicious served with a fresh seasonal salad. +

- -

+ -

+ + +

Nutrition

+ Calories 830 42%
Fat 57g 81%
Saturates 19.9g 100%
Sugars + 5.4g 6%
Salt 4.7g 78%
Protein 36.6g 73%
Carbs 42.8g + 16%
Fibre 3.5g - +