
Spinach and Feta Filo Pie
Find out how to make spinach and feta filo pie with this easy recipe – made with Jus-Rol’s filo pastry sheets, crumbled feta and sun dried tomatoes.
Quick Stats
Moderate
4 servings
20 minutes bake time
Spinach and Feta Filo Pie
Find out how to make spinach and feta filo pie with this easy recipe – made with Jus-Rol’s filo pastry sheets, crumbled feta and sun dried tomatoes.
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
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How to Handle Filo Pastry
How to Handle Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
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How to Work with Filo Pastry
How to Work with Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
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How to Line a Flan Ring
How to Line a Flan Ring
- 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.
- Roll pastry around pin as described in ‘Rolling out Pastry’ pages and lay carefully over the flan ring on the tin.
- Ease pastry gently into ring and press firmly down sides, again allowing a small excess at base as for the flan tins.
- 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.
- 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.
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How to Line a Flan Tin
How to Line a Flan Tin
- 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.
- Lift up pastry around rolling pin and gently unroll over flan tin, starting with the edge nearest to you.
- Gently ease the pastry into the tin, pressing it down the sides onto the base.
- 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.
- Fold back excess pastry so that it hangs over the sides of the tin.
- To cut off the excess pastry roll the pin firmly over the top of the tin in both directions.
- Gently pull away excess pastry.
- 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.
Method
- Method: Follow pastry preparation instructions. Preheat oven to 190°C (170°C for fan assisted ovens) Gas M5.
- Whist the spinach is cooling, gently sauté the onion in the butter and allow it to cool. Place prepared spinach, onion, tomato in a bowl and mix well, season well then crumble in the feta and mix together.
- To form the pie use a 22cm loose bottomed flan tin or ovenproof dish ( by using the loose bottomed tin you can un-mould the pie to serve but this is optional). Lightly brush a sheet of filo pastry and place in base of tin or dish so that the excess drapes over the sides. Repeat with two further filo sheets offsetting them so the base and sides of the tin are completely covered or lined.
- Put filling into the pie, spreading it evenly in the dish, then fold in the excess pastry so that it starts to cover the filling, brush again lightly with butter.
- Now make pie lid by brushing a sheet of filo with butter and tearing it into wide strips, place it on pie allowing it to fold or drape in ‘waves’. Continue with all remaining pastry, tucking some down around the sides of the pie between the dish and the pie, until filling is covered and pastry used up. Brush again very lightly and sprinkle with poppy seeds if desired.
- Bake for 20 minutes or until pastry is crisp and golden brown. Serve hot, allowing the pie to stand for a few minutes before you un-mould it if you wish to do so.