Best 5 Spinach Feta And Filo Pie Recipes

SPINACH AND FETA FILO PIE

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Wilt the spinach in a large pan over a low heat. Allow to cool, then drain well, squeezing out the excess liquid with your hands.
• Melt a knob of butter in a frying pan and add the onion. Cook for 5 minutes, until soft. Stir in the garlic and cook for a further minute.
• Remove from the heat and add to a bowl with the spinac, feta, pine nuts and eggs. Mix together and season well. Spoon into the base of a 1-litre baking dish.
• Brush 4-6 filo pastry sheets with melted butter, lightly scrunch and lay over the spinach mixture. Sprinkle with ½ tsp caraway seeds and bake in the oven for 25-30 minutes, until the pastry is crisp and golden.
• Serve with a juicy tomato and red onion salad.

QUICK & EASY SPINACH AND FETA PHYLLO PIE

Steps:

• Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
• In a medium bowl, stir together everything except the phyllo.
• Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
• Spray with cooking spray.
• Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
• Spoon spinach mixture on top of the prepared phyllo in the pan.
• Spray and layer remaining 5 sheets just the same as you did before.
• Roll edges of dough to form a rim.
• Spray the top.
• Bake for 35-45 minutes or until golden brown.
• Let stand 5-15 minutes before cutting and serving.

SPINACH FETA FILO PIE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a medium skillet over medium-high heat. Add garlic and onion, and cook, stirring often until the onion is softened, 3 to 5 minutes. Scrape into a large bowl.
• Add the parsley, eggs, feta, mint, dill, salt, pepper and nutmeg to the bowl and stir to combine. Squeeze any remaining moisture from spinach, and it to the bowl. Stir until thoroughly combined.
• Unfold filo and set on a slightly damp cloth. Layer a second slightly damp cloth over it to prevent the filo from drying out as you work. Coat a deep-dish pie plate with cooking spray (or brush with butter.)
• Place two sheets of filo into the pie plate, pressing it into the corners of the pie plate. Brush with butter. Repeat with a second sheet of filo, placing it down about 45 degrees from the previous sheet. Brush with butter. Continue adding sheets and buttering until all but 4 sheets are in the bottom of the pie plate.
• Spread the filling into the filo shell.
• Layer and butter the remaining four filo sheets over the pie, offsetting them as before.
• Roll the edges of the pie up along the edges to form a ruffled 2-inch-wide lip along the edge of the pie plate. Brush it and the top of the pie with any remaining butter.
• Bake until the crust is deeply golden brown, and an instant read thermometer registers 165 degrees F in the center of the pie, 1 hour 10 minutes. Let cool 20 minutes before slicing into wedges and serving.

SPINACH FILO SPIRAL PIE

Steps:

• Heat a large non-stick pan over a medium heat. Tip in the spinach and cook, stirring, until wilted (you won't need any oil or water as it will steam in its own moisture). Leave to cool a little, then tip into a clean tea towel and squeeze out as much water as possible. Chop and put in a bowl.
• Heat the knob of butter in a non-stick frying pan. Add the onion and cook for about 10 mins until softened. Tip into the bowl with the spinach, then stir in the feta using a fork until fully combined. Taste for seasoning.
• Heat the oven to 190C/170C fan/gas 5. Brush a 24 x 4cm deep metal pie dish with some of the butter.
• Lay a filo sheet on your work surface. Brush with some of the melted butter, then spread about 2 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don't roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of the tin.
• Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the nigella seeds. Bake for 25-30 mins until golden and crisp.

CHICKEN, SPINACH AND FETA FILO PIE

Steps:

• Heat the oil in a large pan. Add the onion and chicken and cook, stirring, until the chicken is cooked through.
• Over a medium heat, add the garlic and then half the spinach. Continue to stir. When that half is wilted, add the second half. Once this is cooked through, place in a colander or sieve over a bowl and allow to cool. Discard any liquid that drains off.
• Once cool, place in a bowl and mix through the eggs, feta and nutmeg and season generously with salt and freshly ground black pepper.
• Pre-heat over to 200C/180C if fan assisted. Melt the butter.
• Take a circular oven-proof dish or springform tin, approximately 8 to 9 inches in diameter. Lay one sheet of filo across the dish, so that one side and the base is covered, and the rest hangs over the other side. Brush well with melted butter, then lay another sheet of filo in a similar way, at ninety degrees to the first. Repeat with the other two, so that there's an overhang in each of four directions. This will be used to cover the filling.
• Place the filling in the dish, on top of the pastry. Bring one of the ends of the pastry over the filling. Brush with butter, fold another over and repeat until all four ends are covering the top of the pie. Brush the top with butter and pop in the oven for 20-30 minutes, until the top is golden brown.
• Let sit for 5 minutes before serving, to prevent it breaking up.