You know sometimes you see something on TV which looks delicious but you know that if you recreated it at home it would look nothing like the tastiness you see? Well when I saw the spinach and feta filo pie recipe on Jamie Oliver’s show, 30 Minute's Meals, I thought exactly that. Challenge accepted!
I tried it at home last week and I’ve fallen in love with this pie! It’s quick and really easy to prepare and looks and tastes excellent. Simply delicious!!! I’d highly recommend it as a summer's afternoon lunch or evening dinner when you're looking to get a veggie fix.
Jamie's recipe is absolutely fantastic, but since my husband and I are both meat lovers, I added some bacon pieces into the recipe. Mmmm bacon. I have also increased the amount of cheddar cheese, and added one more egg to make the filling a bit richer. Still, I feel like a bit of a cheat posting this because it is 95% not of my invention. It’s a Jamie Oliver recipe. So to the man, I must give more kudos and love, you can find Jaime Oliver's original spinach and feta filo pie recipe here.
- 100g pine nuts
- 6 free range or organic eggs
- 300g feta cheese
- 70g Cheddar cheese
- 1 tablespoon dried oregano
- 6 pieces bacon, diced
- 1 lemon
- 400g prewashed baby spinach
- 1 x 270g pack of filo pastry
- 1/2 nutmeg
- a tablespoon of Olive Oil
Preparation (See unmodified original version HERE)
- Put the pinenuts into a dry ovenproof frying pan to toast for 2-3 minutes, tossing occasionally.
- Crack 6 eggs into a mixing bowl and crumble in 300g of feta. Grate in 70g of Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a tablespoon of olive oil. Once the nuts are lightly golden, add them to the egg mixture and mix well.
- Put the empty frying pan back on the heat, add a little olive oil and pile in the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn’t catch on the bottom and when there’s room, start adding the rest, stirring frequently.
- Meanwhile, take the pastry out of the fridge. Lay a large sheet of greaseproof paper, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a pinch of salt & pepper. Repeat until you have 3 layers. Don’t worry about any cracked bits.
- Once the spinach is cooked, take the pan off the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well. Carefully move the greaseproof paper and filo into the empty frying pan (or baking tray) so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top. (optional : Put the pan back on a medium heat for a couple of minutes to get the bottom cooking) put the try into the oven on the top shelf to cook for 18 to 20 minutes.