We all like pie, right?! Well this is a very nutritious and mouthwatering pie with no need for chips (unless you’ve just run a marathon or somethin’).
This recipe was put together in our London kitchen by Nuush-friend Khara, with input from a real Greek person!
The crispy golden pastry encases delicious spinach and feta cheese, a match made in heaven, or Greece, same thing really.
(Easily halved to make smaller pie)
Heat oven to 175C or 155 fan.
In a large saucepan wilt the spinach in hot butter. Leave to drain and cool. Once cool enough to handle, squeeze out as much of the liquid as possible, chop, then place in a large bowl.
Roughly chop the spring onions, dill and parsley, then add to the bowl.
Crumble in the feta. Add the eggs and nutmeg and give everything a good mix.
Brush a 9 x 13 inch oven proof dish with olive oil. Lay half the pack of filo in the dish, brushing each layer lightly with olive oil before adding the next.
Spread out the spinach mixture evenly on top of the filo. Layer the rest of the filo as before.
Roll up the edges of the filo as tightly as poss, don’t worry if it’s a bit messy/crumbly, then brush the top and edges with a little olive oil.
Bake in the middle of the oven for 35-45 mins until golden.
Best eaten once it’s cooled a little, or at room temperature.
Spinach, as well as being very high on Vitamins A and K, and manganese, has great ant-inflammatory effects – inflammation is a precursor to many diseases and conditions, including some cancers. The density of nutrients in spinach puts it at the top of the foods list for goodness.
Learn how to weave food like this into a joyful healthy diet with our weekly meal plans.
The preparation of good food is merely another expression of art, one of the joys of civilized living.
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