Spinach, feta, mushroom and filo pie

Name: Spinach, feta, mushroom and filo pie
Yield: 4 as a main.
Cuisine: British
Ingredients: 2 red onions - chopped; 2 tsp olive oil; 2 cloves garlic - crushed; 200 g wild mushrooms - roughly chopped; 1/2 tsp chilli flakes; 75 g pine nuts; 300 g spinach; 175 g sun-dried tomatoes - chopped; 200 g feta - crumbled; 2 eggs; Packet filo pastry; Olive oil (or the oil from the sundried tomato jar); Salt and pepper

Charlie Clegg @charlierbanks

Manchester

Mash up of two recipes to make a yummy vegetarian dinner. Keeps well for lunch the next day.

Charlie Clegg @charlierbanks

Manchester

Mash up of two recipes to make a yummy vegetarian dinner. Keeps well for lunch the next day.

Saved

Ingredients

4 as a main.

2red onions - chopped
2 tspolive oil
2 clovesgarlic - crushed
200 gwild mushrooms - roughly chopped
1/2 tspchilli flakes
75 gpine nuts
300 gspinach
175 gsun-dried tomatoes - chopped
200 gfeta - crumbled
2eggs
Packetfilo pastry
Olive oil (or the oil from the sundried tomato jar)
Salt and pepper

Saved

Steps

1

Fry onions and garlic in the oil over a medium heat for 5 mins or until softened.
2

Add in the mushrooms and chilli flakes and fry for another 1-2mins, then set aside to cool. Season to taste, then add to a large mixing bowl.
3

In a clean, dry pan, toast the pine nuts until brown and fragrant. Add to the mixing bowl.
4

Wilt the spinach either in a colander or a pan with a little water. Then once cooled, squeeze out as much liquid as possible. Then roughly chop and add to the mixing bowl.
5

Add the sundried tomatoes, feta and the eggs to the mixing bowl with salt and pepper and mix well.
6

Liberally coat a sheet of filo in olive oil or oil from the sundried tomato jar using a pastry brush. Then Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly 4-5 layers.
7

Then spoon in the filling and fold over the pastry scrunching up in the middle. Use a spatula to ensure the filo does not stick to the side of the tin too strongly.
8

Bake in the oven at 180c for 45 mins. If filo starts to brown too much cover with foil.