This Spinach Mint and Feta Filo Pie was the vegetarian main at my New Years Eve bash. Its fairly rustic, but a huge crowd pleaser even with confirmed carnivores. Even better it can be assembled in about 20 minutes. Serve warm, or room temperature with salad.
I am giving the ingredients that I used here, but you can pretty much chuck in any combination of veggies and cheese, and encase it in this lovely pastry blanket. It works best with drier ingredients, but you could throw in a couple of eggs to bind the ingredients if required.
6 sheets of filo pastry
2 medium leeks – sautéed until very soft
Baby potatoes – boiled (but with a bit of bite left in them)
300g Spinach (fresh or frozen) – steamed and well drained
250g Feta Cheese
200g Goats Cheese (Or brie / camembert etc)
25g Fresh Mint – chopped
Melted butter or vegetable oil for brushing.
Before you start any parcel / pie construction…..or even open the filo packet, assemble all the ingredients, and cooked those that need it. The filo dries out and goes brittle very quickly. Roughly chop the cooked potatoes into mouth sized pieces. Chop up the spinach and the mint. Melt your butter. You are now ready to throw it all in carefully assemble.
Layer the base of your dish with greaseproof paper. This will make it much easier to get the pie out when cooked. Brush this with melted butter, before placing double thickness file on the base. This needs to be bigger then the dish, as this pastry will fond up and form the side of the pie. If necessary overlap extra sheets. Lightly brush with butter
Place the leeks, potato, spinach and mint evenly over the base of the filo. Crumble the cheese over the vegetables, as evenly as possible.
9. Pull the sides in to start making a parcel shape. Break the remaining sheets of filo in little clumps, to cover roughly the hole. Brush the top liberally with the remaining butter or oil.
Bake at approx 180 degrees for around 25 mins, or until crispy and brown.