Spinach Mint and Feta Filo Pie
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 dry ingredients, but you could throw in a couple of eggs to bind everything together if you prefer.
- 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/torn
- 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 the baking paper with melted butter, before placing double thickness filo on the base. The filo sheet needs to be bigger then the dish, as the pastry will fold up and form the side of the pie. If necessary overlap extra sheets. Lightly brush with melted butter.
Place the leeks, potato and spinach and evenly over the base of the filo. Crumble the feta cheese over the vegetables, as evenly as possible.
Add the fresh mint, and any other cheese you intend to add.
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.