Spinach & Feta Pie
Easy
< 1 Hour
Serves 6
Vegetarian
Spinach & Feta Pie
Ingredients
Method
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Set aside, covered to keep warm. Lightly grease base and sides of 22cm base springform pan.
Meanwhile, place spinach in a heatproof bowl. Pour over boiling water, then drain immediately. Refresh in cold water, drain. Squeeze tightly to remove all water. Chop spinach and put into a large bowl. Add the rice, cheeses, dill, green onions and egg. Season.
Place a flat baking tray into the oven, preheat oven and tray to 220°C fan forced. Place 1 sheet filo onto work bench, brush with ghee. Top with a second sheet and repeat twice so you have a stack of four sheets. Arrange in pan allowing excess to overhang on both sides. Repeat so you have another stack 4 filo sheets, turning the pan 180° so pastry completely covers side and base of the pan. Repeat once more with final 4 sheets filo, set aside to use for the top.
Tip: Ghee is clarified butter and available in jars in the Asian section of most supermarkets. Its low water content means the filo will stay nice and crisp.
Spoon the filling into the pan pressing down firmly to compact filling. Place the reserved filo stack over the filling and roll the edges together to seal. Brush with melted ghee and sprinkle with sesame seeds. Place the pie onto the hot oven tray and bake for 20-30 minutes or until pastry is golden and crisp. Serve warm or at room temperature with lemon.
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Spinach & Feta Pie
Easy
< 1 Hour
Serves 6
Vegetarian
Ingredients
Method
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Set aside, covered to keep warm. Lightly grease base and sides of 22cm base springform pan.
Meanwhile, place spinach in a heatproof bowl. Pour over boiling water, then drain immediately. Refresh in cold water, drain. Squeeze tightly to remove all water. Chop spinach and put into a large bowl. Add the rice, cheeses, dill, green onions and egg. Season.
Place a flat baking tray into the oven, preheat oven and tray to 220°C fan forced. Place 1 sheet filo onto work bench, brush with ghee. Top with a second sheet and repeat twice so you have a stack of four sheets. Arrange in pan allowing excess to overhang on both sides. Repeat so you have another stack 4 filo sheets, turning the pan 180° so pastry completely covers side and base of the pan. Repeat once more with final 4 sheets filo, set aside to use for the top.
Tip: Ghee is clarified butter and available in jars in the Asian section of most supermarkets. Its low water content means the filo will stay nice and crisp.
Spoon the filling into the pan pressing down firmly to compact filling. Place the reserved filo stack over the filling and roll the edges together to seal. Brush with melted ghee and sprinkle with sesame seeds. Place the pie onto the hot oven tray and bake for 20-30 minutes or until pastry is golden and crisp. Serve warm or at room temperature with lemon.