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
FANTASTIC FISH PIE | JAMIE OLIVER FISH & SEAFOOD RECIPES
The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of. This is a cracking recipe which does it for me.
Total Time 1 hours
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 230°C/450°F/gas 8.
- Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
- Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
- At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
- Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
- Peel and finely chop the onion, then peel, halve and finely chop the carrot.
- In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
- Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
- Pick and finely chop the parsley and stir into the cream mixture.
- Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
- The cooked potatoes should be drained and mashed – add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
- Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
- Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.
Nutrition Facts : Calories 539 calories, FatContent 30.4 g fat, SaturatedFatContent 18.3 g saturated fat, ProteinContent 23.3 g protein, CarbohydrateContent 45.7 g carbohydrate, SugarContent 6.1 g sugar, SodiumContent 0.6 g salt, FiberContent 5.4 g fibre
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