Spinach and feta pie

Cam­era Press (serves 6)

Friday - - Leisure -

Prep time: 30 mins

Bak­ing time: 30 mins In­gre­di­ents 5 tbsp but­ter 1 large onion, roughly chopped 2 gar­lic cloves, roughly chopped 400g spinach, rinsed, drained, pat-dried with kitchen towel and finely shred­ded 300g feta cheese, crum­bled 50ml olive oil 1/2 pack filo pas­try, de­frosted Method 1. Pre­heat oven to 200°C and grease a medium-sized oven­proof dish with 2 tbsp melted but­ter. 2. Heat 2 tbsp but­ter and fry onion and gar­lic un­til translu­cent. Sea­son with pep­per, take pan off heat and add spinach and feta. 3. Mix re­main­ing but­ter with olive oil. Fold filo pas­try open on a clean sur­face. Set aside three sheets. 4. Halve re­main­ing filo pas­try length­wise and dab each sheet with but­ter and oil mix­ture. 5. Stack two of the greased halves and spoon over a ladle­ful of spinach mix­ture. Roll up lightly and place rolls in dish. Re­peat with re­main­ing fill­ing and pas­try. 6. Dab rolls with but­ter and oil mix­ture and ar­range filo sheets that were set aside over the rolls, press­ing them down gen­tly. Dab with but­ter and oil mix­ture. 7. Bake for 15 min­utes, lower heat to 160°C and bake for an­other 15 min­utes or un­til cooked and slightly brown.

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