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A recipe for delicious Spinach, feta and sundried tomato filo pie

Tuesday, October 3, 2017

I’m not the biggest fan of pastry but I do quite like using filo pastry as it is so light. I decided to use it in a savoury pie with feta cheese (my absolute favourite ingredient), sun-dried tomatoes and spinach. The main rule with filo pastry is that you have to brush each layer with […]


I’m not the biggest fan of pastry but I do quite like using filo pastry as it is so light. I decided to use it in a savoury pie with feta cheese (my absolute favourite ingredient), sun-dried tomatoes and spinach.

The main rule with filo pastry is that you have to brush each layer with melted butter.  I’m not sure why that is but I think its something to do with crisping up the pastry and defining the layers.  I decided to make a change and used the oil from the sun dried tomatoes. I just thought it would add more flavour and that the olive oil would be a bit more healthy.  When planning my pie, I looked at a lot of recipes on line but they all used loads of eggs.  I am not a big egg lover and really didn’t want anything that might end up quiche- like so I thought I would just use one egg and hope that one was enough to set the mixture!  Luckily I was right and the end result was fantastic.  Definitely one to add to the repetoire.

If you want to have a go at making it the recipe and instructions are below the images.

Ingredients

  • A large bag of spinach leaves
  • 150g feta cheese
  • A small jar of sundried tomatoes in olive oil
  • 8 sheets of filo pastry
  • 1 egg
  • Salt and pepper to season

Instructions

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