Ingredients

• 6 Jus-Rol™ filo pastry sheets
• Melted butter for brushing
• 200g fresh spinach
• 1 red onion diced
• 25g butter
• 400g feta cheese
• 5-6 pieces sun dried tomatoes or sunblush tomato – cut into smaller pieces
• black pepper and grated nutmeg – to season
• poppy seeds for sprinkling

Equipment required

• Frying pan
• loose bottomed flan tin or ovenproof dish
• kitchen paper
• Bowl
• Pastry Brush
• Saucepan
• Ovenproof dish

Techniques Used

• How to Handle Filo Pastry
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  How to Handle Filo Pastry

  1. Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
  2. Unfold sheets and lay them in a stack on a large piece of cling film.
  3. Cover stack with a second piece of cling film.
• How to Work with Filo Pastry
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  How to Work with Filo Pastry

  1. Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
  2. Unfold sheets and lay them in a stack on a large piece of cling film.
  3. Cover stack with a second piece of cling film.
• How to Line a Flan Ring
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  How to Line a Flan Ring

  1. When lining flan rings, place the ring on a suitably sized heavy baking sheet and roll out pastry as described in ‘Rolling out Pastry’ pages.
  2. Roll pastry around pin as described in ‘Rolling out Pastry’ pages and lay carefully over the flan ring on the tin.
  3. Ease pastry gently into ring and press firmly down sides, again allowing a small excess at base as for the flan tins.
  4. Allow excess pastry to fall over sides and to cut it away use a sharp knife and trim all round the top outside edge of the ring.
  5. Gently ease pastry up all round the inside of the ring as described in the flan tin section so that the pastry stands slightly proud of the top of the ring.
• How to Line a Flan Tin
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  How to Line a Flan Tin

  1. Roll out the pastry. Measure tin over rolled out pastry to ensure you will have enough to line the insides of the tin with a little excess to make it easier to work.
  2. Lift up pastry around rolling pin and gently unroll over flan tin, starting with the edge nearest to you.
  3. Gently ease the pastry into the tin, pressing it down the sides onto the base.
  4. Once you have pushed it in all the way round, go around again to press well down on to base, so that there is almost a ‘pleat’ of pastry at base of sides, and press into the flutes.
  5. Fold back excess pastry so that it hangs over the sides of the tin.
  6. To cut off the excess pastry roll the pin firmly over the top of the tin in both directions.
  7. Gently pull away excess pastry.
  8. Now gently pull up the sides of the pastry from the small excess you left at base so that the pastry stands slightly proud of the top. This will ensure a good depth to the sides of the flan if the pastry shrinks slightly in cooking.