Baked Feta, Spinach and Hazelnut Filo Parcels
| Published: 27th March 2008 20:53 |
A great Greek lunch dish, just as good cold the next day as it is hot out of the oven with a simple salad.
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 1 hour
Ingredients
600g spinach leaves
25g Butter, plus extra for greasing
1 tbsp Olive oil
1 Large red onion, finely sliced
85g Toasted hazelnuts, crushed
55g Raisins
Freshly grated Nutmeg
Salt
Freshly ground black pepper
225g Feta cheese, crumbled
3 Eggs
225g Filo pastry
25g Butter, melted for brushing
Method
1. Rinse the spinach and set aside to drain. In a large saucepan melt 25g butter, add in the drained spinach and cook for a few minutes until the spinach is wilted. Drain well, squeeze the excess water from the spinach and then chop the spinach roughly.
2. Preheat the oven to 200oC/gas 6. Heat 1 tablespoon of olive oil in a small frying pan and fry the onion for 5-6 minutes until lightly browned and softened.
3. Transfer the onion to a large bowl and add the chopped spinach, Hazelnuts, raisins, a pinch of nutmeg. Stir together, season well and set aside to cool. Stir in the feta cheese and eggs once the mixture has cooled.
4. Lightly butter a 30 x 23cm shallow-sided non-stick baking tin. Press 4 sheets of pastry into the tin, brushing well with melted butter between each layer and allowing the excess to hang over the sides.
5. Spoon in the spinach mixture and level off the surface. Fold over the pastry edges and top with a further 5 sheets of buttered filo pastry. Lightly score the top of the pie and bake for 45-50 minutes, or until a deep golden brown.
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