Spinach and Feta Pie
My mums across the road neighbour has a green thumb and a generous hand to go with it.
No matter what she pushed into the dirt, it grows and so my mum gets all these wonderful freshly harvested veggies.
Last week there was bags of silverbeet, kale and lettuce on my mums kitchen table when I went to visit.
‘Take what you want’ is all I needed to hear and I descended on those veggies with a bag of my own.
And so a wonderful filo pastry pie is on tonight’s menu.
Unfortunately I didn’t really measure ingredients for this recipe but I’ll approximate.
After washing and draining maybe half a bunch of silverbeet and half a bunch of kale I finely sliced them up and added them to a large bowl with 2 thinly sliced spring onions (mostly the green parts, the whites I put in the salad), 200g fresh ricotta cheese, 120g crumbled goats feta (cows feta works well too), a little sprinkle of salt (the feta can be salty, taste it), 1/2 tbls coarsely ground black pepper(put less if you not a big fan of pepper, we are), 1 tbls fennel seeds (yum), and 4 free range eggs.
Mix really well until thoroughly combined.
Next, melt some butter and brush a sheet of filo pastry with it, cover it with another sheet and brush with butter. Repeat this with another 4 sheets of pastry. Fold the buttered sheets in half and line a buttered deep medium oven proof dish.
Spread the spinach filling over the pastry and butter another 6 sheets as before. Cover the filling and tuck in the sides and edges. Brush liberally with butter and bake in a pre heated 180c oven for 45-50 minutes or until lovely and brown.
Serve with a fresh salad and for the grown ups a chilled glass of white wine.