SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER ...
This cheesy, flaky pie makes a cracking weekend lunch. Serve with a selection of salads and flatbreads, or simply by itself with a dollop of thick, seasoned yoghurt. You could also swap out the spinach for any other seasonal leafy greens.
Total Time 30 minutes
Yield 4 to 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
- Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
- Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
- Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
- Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
- Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
- Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
- Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
- Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
- Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
- Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.
Nutrition Facts : Calories 830 calories, FatContent 57 g fat, SaturatedFatContent 19.9 g saturated fat, ProteinContent 36.6 g protein, CarbohydrateContent 42.8 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 4.7 g salt, FiberContent 3.5 g fibre
SPINACH AND RICOTTA FILO PIE RECIPE - OLIVEMAGAZINE
This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can make it ahead and cook it when you need it
Provided by OLIVEMAGAZINE.COM
Categories Healthy
Total Time 50 minutes
Number Of Ingredients 9
Steps:
- Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
- Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
- Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.
Nutrition Facts : Calories 189 calories, FatContent 11 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 1 grams fibre, ProteinContent 10 grams protein, SodiumContent 1000 milligrams of sodium
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- Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
- Tip the cashews into a pestle and mortar, returning the pan to the heat.
- Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
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Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml (¾ pint) of the milk, the cream, cod and smoked fish. Bring just to the boil and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquor into a jug.When the fish is cool enough to handle, break it into large flakes, discarding the skin and any bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.
Hard-boil the eggs for 8 minutes, then drain and leave to cool. Peel them, cut into chunky slices and arrange on top of the fish.
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Spoon the potato over the filling and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.
SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Total Time 30 minutes
Calories 830 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
- Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
- Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
- Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
- Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
- Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
- Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
- Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
- Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
- Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
- Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.
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