Spinach & Feta Filo Pie | Pika Chakula

Spinach & Feta Filo Pie

2013-02-25

A veggie option that will suit everyone for a great-value supper with salad

Ingredients:

  • 2 onions , halved and sliced
  • butter
  • 2 garlic cloves , crushed
  • 500g spinach , washed and roughly chopped
  • grating nutmeg
  • 200g feta cheese , cumbled
  • 2 eggs , beaten
  • 4 large sheets filo pastry

Method:

  1. Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs and season.
  2. Melt 30g more butter, and butter a non-stick springform cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the pastry is used up, tip in the filling and fold over the excess pastry to cover. Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden. Leave for 5 minutes before turning out and cutting into wedges to serve.

source:

Recipe Comments

  1. posted by wwwavid360gamercom on Mar 17, 2013

    I live in Germany. Butter here has a much slipperier or oilier consistency than butter in the US. As a result, using German butter in a US cookie, cake and pastry recipes causes the the batter to melt and spread too thin when baked. Does this have something to do with the fat content in the butter? Does anyone know of a rule-of-thumb recipe conversion that will help remedy this?
    Unfortunately, some of these are very rich buttery recipes and substituting shortening or margarine ruins the taste and texture. But I’ve been told by a pastry chef that it may not be the fat content of the butter as much as the lower gluten content of the flour here. Does anyone know the gluten content of: (a) the standard US flour and, (b) what is sold in the US as “cake flour”?

  2. posted by The Inc on Mar 17, 2013

    I have dozens of Butter and Margarine in the freezer, they will expire on August 2012. They say that freezing can prolong shelf life of food. Do you think they will still be usable after August? Or do you suggest Clarifying the butter thus removing the milk solids so that it can be stored longer even after its expiry date? Thanks!

  3. posted by ScRSC on Mar 19, 2013

    The restaurant butter are pretty good. I would love to know how they make it.

  4. posted by Noe R on Mar 21, 2013

    At a picnic, I watched someone butter the heel of a loaf of bread and use it like a glove on several ears of corn. Neat trick, do you have any others?

  5. posted by Echo on Mar 21, 2013

    I made a peanut butter sandwich(just peanut better) and I left it in my school locker where it’s been sitting for a week. It’s probably been sitting in the cold for that time since my school keeps the heat off when not many people are around. I’m not planning on eating the sandwich, I just am hoping it doesn’t go bad and doesn’t smell. I just want to know, is it possible for it to get moldy and end up stinking up my locker over that one week period?

  6. posted by Matthew on Mar 21, 2013

    Can i mix butter and shortening when making butter cream frosting? I’ve seen a few recipes that call for shortening, or butter, with claims that shortening holds better than butter temperature wise, but that butter tastes better. Exactly how does this affect the chemistry in the recipe?

  7. posted by Adam on Mar 22, 2013

    im doing a study on block butters and anchor butter heavliy overindexed with aisan shoppers – can anyone explain why? and the origins of this?
    i know it has something to do with it being avaliable in africa but im looking for asian people in ENGLAND who actually use it – and why they choose it over other brands and private label block butters

  8. posted by Taylor G on Mar 22, 2013

    Butter squares? Butter cubes? Butter patties? Butter packets? Particularly the stuff you get at restraunts.

    My brother and I recently engaged in a heated debate about the correct term for this item. I personally believe they’re all correct but he believes my preference in title
    to be wrong.

  9. posted by lcollier93sbcglobalnet on Mar 25, 2013

    I tried to pop popcorn with clarified butter and it didnt work. The butter burned(wasted a whole stick) I dont know what happened can someone explain? Did I not get all the solids out or something?

  10. posted by stealspartansbcglobalnet on Mar 25, 2013

    I know about the cocoa butter deep conditioning lotion, but are there other ones?

  11. posted by Pacman on Mar 25, 2013

    I have an opened box of butter sticks with the leftover sticks never having been unwrapped. The date on the box is November 30, 2009. Can the butter still be used? If so, what should I be looking for in smell and appearance to see if it’s gone bad?

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