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Herb and Feta Pie
A tasty filling of leafy greens, herbs and cheese is encased in crispy filo to make an updated version of spanakopita that's easy to transport right there in the frypan!
Prep Time
25 mins
Cook Time
45 mins
Serves
6
Potluck
Nut Free
Mediterranean
Vegetarian
Picnic
BBQ
Lunch
Dinner
$
Kids
Ingredients
2 tbsp extra-virgin olive oil
2 cloves garlic, crushed to a paste with 1/4 tsp salt
1 onion, finely chopped
1 big bunch (about 400g) silverbeet, stems and leaves separated and chopped
2 tbsp water
30 g butter, melted
10 sheets filo pastry
2 eggs
1/2 lemon, finely grated zest of
1 cup ricotta
1 cup chopped soft herbs, such as dill, parsley, mint and oregano
1/2 tsp finely grated nutmeg
1/2 tsp salt
freshly ground black pepper, to taste
100 g feta cheese, crumbled
fresh oregano, to garnish (optional)
Method
STEP 1
Preheat oven to 180°C/350°F fanbake.
Heat oil in a medium pot over a medium heat.
Gently fry garlic, onion and silverbeet stems until onion is soft but not brown (about 5 minutes).
Add silverbeet leaves and water and cook, stirring occasionally, until the leaves have wilted and the liquid has evaporated.
Remove pot from heat and allow to cool.
STEP 2
While filling is cooling, brush the insides of a 23cm-diameter frypan or springform tart tin with a little melted butter.
Brush a filo sheet with melted butter.
Line the pan with the sheet, leaving the excess to hang over the edge.
Give the pan a quarter turn and then layer in another buttered filo sheet.
Repeat until you have used 8 sheets of the pastry to evenly line the pan on the base and sides.
STEP 3
Add eggs, lemon zest, ricotta, herbs, nutmeg, salt and pepper to the cooled silverbeet mixture and mix to combine.
Pile into the pastry case and spread out evenly.
Crumble feta over the top. Brush the last two sheets of filo with butter and place on top of the pie.
Fold over the overhanging pastry, trimming if needed to form a tidy edge.
Brush the top with butter.
STEP 4
Bake until golden (about 45 minutes).
For extra-crispy pastry, splash a little cold water over the top of the pie in the last 10 minutes of cooking.
Garnish with oregano leaves, if using, before serving.
STORAGE
The cooked pie will keep in the fridge, covered, for 2-3 days and can be reheated.
