Side dish for spinach and feta pie recipe

Side dish for spinach and feta pie recipe

Ingredients
Serves: 8

  • 750g green spinach
  • 3 tablespoons essential olive oil
  • 1/2 cup diced spring onions
  • 1/2 cup diced fresh flat-leaf parsley
  • 1/2 cup diced fresh dill
  • 325g feta cheese, crumbled
  • 1 cup cottage type cheese, as needed
  • 3 eggs, gently whisked
  • 1 teaspoon freshly grated nutmeg
  • 18 sheets filo pastry, thawed within the refrigerator if frozen
  • 1/2 cup clarified unsalted butter, melted

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Directions
Preparation: 45 min › Prepare: 30 min › Ready in: one hour 15 min

  1. Take away the comes from the green spinach, cut the leaves coarsely and rinse well in a number of changes water. Drain and hang aside.
  2. Inside a large fry pan over medium heat, warm the essential olive oil. Add some spring onions and saut until tender about a few minutes. Transfer to some bowl.
  3. Add some green spinach towards the same fry pan and put over high temperature. Prepare the green spinach turning with tongs or perhaps a fork until wilted about 4 minutes. (The leaves will wilt in their own individual moisture.) Transfer to some sieve and drain well pressing the excess moisture with the rear of a spoon.
  4. Cut the green spinach coarsely then increase the spring onions. Stir within the parsley, dill and feta cheese. When the feta is salty add some cottage type cheese to mellow the general flavour. Add some eggs and nutmeg and stir well. Season to taste with pepper and salt. Put aside.
  5. Butter 28cm x 40cm baking dish. Take away the filo sheets using their packet, lay them flat on the work surface then cover having a moist towel or plastic wrap to avoid them from becoming dry. Lay a filo sheet within the prepared dish and brush it gently using the butter. Top with 8 more filo sheets, brushing each with butter.
  6. Spread the green spinach mixture evenly within the filo layers. Then top using the remaining 9 filo sheets, again brushing each sheet gently using the butter, such as the top sheet.
  7. Cover and refrigerate the cake for half an hour therefore the butter sets.
  8. Meanwhile, preheat a stove to 180 levels C.
  9. Utilizing a sharp knife, cut the cake into 16 equal pieces. Bake until golden brown about half an hour.
  10. Remove in the oven and let are a symbol of a few minutes. Recut the pieces and serve hot.
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