Thursday 27 June 2013

HFI - Spinch and Feta Pie - Jamie Oliver Recipe



spinach and feta pie
  • 100g pine nuts
  • 5 eggs (or 300ml creme fraiche)
  • 300g feta cheese
  • 50g grated cheddar cheese
  • 1 tsp dried oregano
  • Zest of 1 lemon
  • Knob of butter
  • 400g spinach
  • 270g pack of filo pastry
  • Cayenne pepper
  • 1 whole nutmeg

  1. Spinach and feta pie - Toast the pine nuts in the dry frying pan until they start to colour. Crack five eggs into a mixing bowl and crumble in the feta cheese. Add the cheddar cheese, salt, pepper, oregano, lemon zest and a tablespoon of olive oil. Stir in the toasted pine nuts and mix well.
  2. Heat the frying pan with a bit of olive oil and butter then add half of the spinach. Move the spinach around in the frying pan for about a minute and once it has wilted add the remaining spinach. Stir frequently.
  3. Cover your worktop with a 50cm piece of greaseproof paper (shiny side up), which has been greased well with olive oil. Scrunch the paper up and then lay it back out flat. Working quickly, arrange four sheets of filo pastry in a square, making sure that the inner edges slightly overlap. Drizzle a little olive oil over the pastry sheets before sprinkling with cayenne pepper. Repeat this process until you have three layers of pastry.
  4. The spinach should have wilted by now. If it's very wet, drain it in a colander then add it to the egg mixture and grate in half of the nutmeg. Taste and adjust the seasoning if necessary.
  5. Pick up the greaseproof paper that the pastry is sitting on and transfer it to the frying pan (or cake tin in my case) so that the edges hang over. Push the pastry into the sides of the pan (don't worry, filo is stronger than it looks) then pour in the egg mixture. Fold the sides of the pastry into the middle to seal the pie and put the frying pan back on the heat for a few minutes.
  6. Transfer the frying pan into the oven to cook for around 20 minutes.

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