Spinach and feta pie from GrinningSoul

kids can help can make in advance ok to freeze vegetarian
Category
Vegetarian recipes
Serves6
Prep time 30 mins
Cook time40 mins

Mumsnetter ratings

based on (2) reviews
Ease of finding ingredients 9
Ease of cooking8.5
Success with kids7.5
Success with adults7.5
Overall Mark 8

Ingredients

1 pack feta cheese
1 pack ricotta cheese
1 pack spinach, washed (any sort - just remove thick stems if not baby)
1 clove garlic
1 egg
1 pack filo pastry
nutmeg
1 pack pine kernels
1/2 pack of butter

Method

1. Empty the spinach into a big bowl
2. Crumble the feta and ricotta into it
3. Add crushed garlic, beaten egg, a little grated nutmeg, lots of pepper and maybe a little salt
4. Combine everything - easiest to do with your hands
5. Toast the pine kernels either under the grill or by dry frying until they turn slightly brown
6. Following the instructions for use on the filo pastry pack, line the bottom of a flat pie dish with a single, overlapping layer of pastry
7. Use the butter, melted, to brush over each sheet as you go and keep the unused sheets under a damp tea towel
8. Empty the spinach into the pie dish
9. Sprinkle the toasted pine nuts on top
10. Layer more buttered sheets of pastry to cover the top of the pie, and incorporate the layers from the base
11. Bake in the oven for around 40 minutes at 200C (400F, gas mark 6)

Mumsnetter Reviews

From: pecanpie on Mon 23-Nov-09 13:54:31 Overall rating: 8.5
Great recipe. Youcan also use frozen leaf spinach which you can defrost in under 10 mins in the microwave and drain so that the filling doesn't get watery inside the pastry. Creamcheese is also a good substitute for the ricotta. You can also adapt this to make it gluten free by removing the pastry - this used to be one of my favourite dishes before I was diagnosed as coeliac! I add another 2 eggs to make it a bit more substantial and serve with rice and a salad. It also makes a nice addition to a lunchbox/picnic.
From: GrinningSoul on Thu 17-Jan-08 18:46:56 Overall rating: 7.8
Always very popular with adults, less so with my picky and carnivorous kids. Easy to prepare in advance and stick in the oven when guests arrive. Can be served hot, warm, or cold. Keeps for a couple of days in the fridge.



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