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Greek filo pie

  • 0:20 Prep
  • 0:40 Cook
  • 8 Servings


  • Olive oil, to grease
  • 750g frozen spinach, thawed
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 bunch spring onions, ends trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 eggs, lightly whisked
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh coriander
  • 200g feta, crumbled
  • 30g (1/3 cup) coarsely grated parmesan
  • 4 sheets filo pastry
  • Tamar Valley Greek Style Yoghurt, to serve
  • Salad, to serve


  • 1
    Preheat oven to 200°C. Brush a 3cm-deep, 23 x 30cm baking dish with oil to lightly grease. Use your hands to squeeze excess liquid from the spinach.
  • 2
    Heat 2 tablespoons of oil in a large frying pan over low heat. Add the onion, garlic, ground coriander and cumin and cook, stirring occasionally, for 10 minutes or until the onion is soft.
  • 3
    Stir in the spinach. Transfer to a large heatproof bowl. Stir in the egg, mint, dill, fresh coriander, feta and parmesan. Season with salt and pepper.
  • 4
    Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent the filo from drying out). Brush 1 sheet of filo with oil. Top with another sheet and brush with oil. Repeat with another sheet of filo and oil. Line the prepared dish with the filo stack, allowing the sides to overhang.
  • 5
    Spoon the spinach mixture over the filo in the dish. Brush remaining filo sheet with oil and fold in half. Place over the spinach mixture. Press to enclose filling. Fold over edges to seal. Brush with oil.
  • 6
    Bake the pie in oven for 25-30 minutes or until crisp and golden. Cut into slices and divide among serving plates. Top with a dollop of yoghurt and season with pepper. Serve with salad.

Source: taste.com.au


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