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Greek spinach & cheese pie
Greek spinach & cheese pie

ingredients


  1. 150ml/5fl oz olive oil
  2. 1 onion, finely chopped
  3. 2 teaspoons ground cumin
  4. 2 garlic cloves, crushed
  5. 450g/1lb chopped spinach
  6. 100g/4oz feta cheese, crumbled
  7. 100g/4oz cream cheese
  8. 400g/14oz filo pastry

serves 8


  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Heat 2 tablespoons of the olive oil in a frying pan over a low heat. Add the onion and cook gently, stirring frequently, for about 10 minutes until softened. Sprinkle in the cumin and stir for 2 minutes, then stir in the garlic and spinach. Remove the pan from the heat, and stir in the cheeses until evenly mixed.
  • Brush the inside of a 30 x 23cm/12 x 9in baking dish with olive oil. Put a sheet of pastry in the dish, letting the edges hang over the side. Brush the pastry in the dish with oil, and continue until half the pastry is used.
  • Spread the cheese mixture over the pastry. Use the remaining pastry to cover the mixture, spreading oil over individual sheets as before. Trim and seal the edges. Cut through the layers with a sharp knife to divide the pie into 16 segments.
  • Bake in the oven for 30 minutes. Leave to cool for 10 minutes before serving.

Greek spinach & cheese pie

Greek spinach & cheese pie
Greek spinach & cheese pie

ingredients


  1. 150ml/5fl oz olive oil
  2. 1 onion, finely chopped
  3. 2 teaspoons ground cumin
  4. 2 garlic cloves, crushed
  5. 450g/1lb chopped spinach
  6. 100g/4oz feta cheese, crumbled
  7. 100g/4oz cream cheese
  8. 400g/14oz filo pastry

serves 8


  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Heat 2 tablespoons of the olive oil in a frying pan over a low heat. Add the onion and cook gently, stirring frequently, for about 10 minutes until softened. Sprinkle in the cumin and stir for 2 minutes, then stir in the garlic and spinach. Remove the pan from the heat, and stir in the cheeses until evenly mixed.
  • Brush the inside of a 30 x 23cm/12 x 9in baking dish with olive oil. Put a sheet of pastry in the dish, letting the edges hang over the side. Brush the pastry in the dish with oil, and continue until half the pastry is used.
  • Spread the cheese mixture over the pastry. Use the remaining pastry to cover the mixture, spreading oil over individual sheets as before. Trim and seal the edges. Cut through the layers with a sharp knife to divide the pie into 16 segments.
  • Bake in the oven for 30 minutes. Leave to cool for 10 minutes before serving.
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