This is a slight twist on the traditional Greek spinach pie as my Dad has added rocket to the mix too. I’m vegan so need to make a vegan alternative to this.
Talk about getting your greens!
Light and delicious, quick and cheap too, it makes a perfect meal any time of the year! Yum!
- a few handfuls of rocket, washed and chopped
- 1kg spinach, washed and coarsely chopped
- 2 bunches spring onions, finely chopped
- 300g leeks, trimmed, washed and finely chopped
- 1 bunch fresh dill, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
- 50g capers, drained
- 350g feta cheese, crumbled
- 4 organic or free-range eggs lightly beaten
- 150g butter, melted plus extra for greasing
- 1x400g pack of filo pastry
- 75ml milk
- Freshly ground black pepper to taste
Crispy green salad and strained Greek yoghurt.
Preheat the oven to 180°C, gas mark 4.
Mix all the greens and herbs in a large bowl.
Add the capers and the crumbled feta, then fold in the eggs.
Season with freshly ground black pepper but not salt as the feta is most likely already salty.
Lightly grease a 23 cm round spring release cake tin and line with half of the filo, brushing each sheet with melted butter.
Spread in the green mixture evenly and fold the filo sheets over the mixture, allowing them to hang over the tin’s edge.
Top with another 3 buttered filo sheets.
Spread in the remaining green mixture.
Cover with the remaining pastry, brushing each sheet lightly with butter first. Trim the excess all round or tack them in the sides.
Spread the remaining butter and milk over the surface.
Use a sharp knife to cut the top 4 layers of filo only into square or lozenge pieces, approximately 5×10 cm.
Bake the pie for 50-60 minutes, until crisp and golden.
Eat hot to cold with a crispy salad and plenty of strained yogurt.