Browse 1 recipe collected around filo pastry.
◷ 125 minmedium
A Greek spinach and feta pie with spring onions, dill and crisp, golden filo layers. Thoroughly squeezed spinach and a cool filling keep it neatly sliceable. Allow about 2 hours 5 minutes, including resting; additional baking may be needed.
Oct 16Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 46 minutes. Cooking takes 84 minutes. Allow 125 minutes in total. Makes 6 servings. Key ingredients: raw fresh spinach, weighed after removing coarse stalks, spring onions, trimmed weight, fresh dill fronds and tender stems, feta, drained weight, made with vegetarian rennet, olive oil, divided: 15 ml for the onions, 10 ml for the tin, 30 ml for the base and 35 ml for the lid. Equipment: 20 × 30 cm metal baking tin, internal dimensions, at least 4 cm deep, 5–6 litre saucepan with a lid, Medium frying pan, Colander and bowl to catch liquid, Large mixing bowl, Clean tea towel for squeezing spinach, Baking paper and a barely damp tea towel for covering filo, Tongs, Pastry brush, Kitchen scales and measuring spoons, Sharp knife and chopping board, Digital food thermometer, Wire cooling rack, Foil, if needed to protect the pastry during baking.
Kitchen tip: Squeeze the spinach thoroughly before mixing it with the other filling ingredients. Extra egg is not a remedy for wet spinach.