Spinach and Feta Pie
This is where labeling countries is tricky because lots of cultures have a filo dough with spinach and feta. I didn't get this out of a cookbook... a random google search and it looked tasty and it was! So It seemed unconventional from typical spanakopita because of the red pepper but I may be wrong. Also I keep thinking it looks like it has bed head from where I took it out of the tray.
Prep Time
30
Cook Time
45
Servings
Allergens
Compatible Diets
Ingredients
Ingredients
- 2filo pastry sheets
- 0.04cupSpring onion Finely chopped
- 0.08poundSpinach Washed and coarsely chopped
- 0.17clovesGarlic minced
- 0.06cupplain whole fat yogurt
- 0.08cupcrumbled feta
- 0.06cupbutter
- Salt and pepper to taste
- 0.17teaspoonsRed chili flakes
- 0.17teaspoonsOlive oil to saute
Directions
Instructions
Defrost filo pastry sheets
In a small saucepan, melt the butter and set aside.
Heat up oil and then sautee garlic for a minute then add spinach.
Sauté the spinach until the leaves wilt then transfer the spinach mixture to a large bowl and let it cool.
Now add the feta, yogurt, salt and pepper (I skipped the salt, my feta was real salty already), red chili flakes and mix well.
Grease a 9 x 13 pan and start layering out the sheets. Lay one sheet and then brush with the melted butter all over the surface. Repeat with half the sheets
Now add the spinach mixture to the tray and spread evenly.
Top with the remaining sheets repeating the butter process. Liberally brush the topmost layer with the remaining butter/oil mixture. Make sure to seal the edges well so the filling does not ooze out.
Bake in a preheated 375 F oven for about 45 minutes, or until the pie is golden brown. Check with a knife to see if the bottom-most layer is cooked and crunchy.
Remove from oven and let it cool for about 15 minutes.
Slice and serve.
Ingredients
Ingredients
- 2filo pastry sheets
- 0.04cupSpring onion Finely chopped
- 0.08poundSpinach Washed and coarsely chopped
- 0.17clovesGarlic minced
- 0.06cupplain whole fat yogurt
- 0.08cupcrumbled feta
- 0.06cupbutter
- Salt and pepper to taste
- 0.17teaspoonsRed chili flakes
- 0.17teaspoonsOlive oil to saute
Directions
Instructions
Defrost filo pastry sheets
In a small saucepan, melt the butter and set aside.
Heat up oil and then sautee garlic for a minute then add spinach.
Sauté the spinach until the leaves wilt then transfer the spinach mixture to a large bowl and let it cool.
Now add the feta, yogurt, salt and pepper (I skipped the salt, my feta was real salty already), red chili flakes and mix well.
Grease a 9 x 13 pan and start layering out the sheets. Lay one sheet and then brush with the melted butter all over the surface. Repeat with half the sheets
Now add the spinach mixture to the tray and spread evenly.
Top with the remaining sheets repeating the butter process. Liberally brush the topmost layer with the remaining butter/oil mixture. Make sure to seal the edges well so the filling does not ooze out.
Bake in a preheated 375 F oven for about 45 minutes, or until the pie is golden brown. Check with a knife to see if the bottom-most layer is cooked and crunchy.
Remove from oven and let it cool for about 15 minutes.
Slice and serve.