Greek Spinach and Feta Pie

 

                    A deliciously light, crunchy, layered phyllo pastry bake, with a filling of spinach, feta cheese, tomatoes and pine nuts, a classic Greek combination.

Serves 6

• 30 ml olive oil
• 1 large onion, roughly chopped
• 2 garlic cloves, minced
• 200 gr rozen spinach, thawed
• 3 ripe tomatoes, finely chopped and drained
• 125 ml ricotta cheese
• 100 gr feta cheese, drained
• 60 ml pine nuts, toasted
• Pinch of grated nutmeg
• Salt and pepper
• 6 sheets phyllo pastry

1. Preheat the oven to 375F (190C).
2. Heat 15 ml o the oil in a frying pan, then add the onion and garlic ; cook gently on a low heat, stirring occasionally, for about 8 minutes, until softened.
3. Add the spinach and tomatoes and continue cooking for about 6 minutes ; tip into a large bowl and allowto cool slightly.
4. Stir the ricotta and feta cheeses into the spinach mixture together with the pine nuts and season to taste with a little salt and pepper and the nutmeg.
5. Lightly oil a shallow baking dish measuring about 28 x 20 cm.
6. Use two of the phyllo sheets to line the base and sides of the dish, overlapping if necessary ; leave the excess pastry to hang over the edges of the dish.
7. Cover with half of the spinach mixture, spreading it out to the edges in an even layer ; cover with two more sheets of phyllo, then another layer of spinach.
8. Fold the excess phyllo in over the top, then place the remaining two phyllo sheets on top, olding the edges under neatly.
9. Brush the top lightly with the remaining oil and bake for 25 minutes or until crisp and golden.

BON APPÉTIT