SPINACH & FETTA PIE
SERVES 8 PREP + COOK 1 HOUR 20 MINS
FIVE INGREDIENTS
1 large red onion (300g) 350g baby spinach leaves 5 eggs 350g jar marinated fetta in oil 12 sheets filo pastry
STAPLES
2 tbsp extra-virgin olive oil salt and pepper 125g butter
1 Preheat oven to 180°C/160°C fan. Lightly grease a 23cm springform pan.
2 Finely chop onion. Heat olive oil in a large frying pan over high heat. Cook onion, stirring, 3 mins or until softened. Add spinach leaves. Cook, turning, 4 mins or until leaves are just wilted. Season well. Cool slightly.
3 Beat eggs in a medium bowl until combined. Stir into spinach mixture. Drain fetta of excess oil and discard peppercorns. Add fetta to spinach mixture. Mash with a fork.
4 Melt butter in a small saucepan or in the microwave. Place 1 sheet filo pastry on a clean work surface and lightly brush with some melted butter. Place another sheet on top. Repeat layering with 2 more filo sheets. Ease filo stack into the springform pan, allowing edges to overhang. Repeat brushing and layering with another 4 filo sheets. Place the second filo stack into cake pan in the opposite direction, allowing edges to overhang.
5 Carefully pour spinach mixture into the springform pan. Brush any overhanging filo with butter and neatly fold in to enclose. Brush and layer the remaining 4 filo sheets with melted butter. Scrunch the stack and place on top of the pie.
6 Bake pie 45 mins or until golden. Cool 5 mins before transferring to a board. Serve cut into wedges.