California Prune, Spinach & Feta Filo Pie
This recipe is a high protein vegetarian recipe as I have added eggs as well as the feta. Filo pastry is much lower in fat than other types of pastry and gives a wonderful crispiness!
Watch how to make this California Prune, Spinach & Feta Filo Pie
- 4 sheets filo pastry (leftover pastry from a pack can be frozen)
- 4 tsp olive oil
- 300g frozen spinach, defrosted
- 2 eggs
- 200g feta, crumbled
- 50g pine nuts
- 50g California Prunes, chopped
- 2 sprigs mint, shredded
- salt & pepper
* I used a 25cm loose-bottomed quiche tin for easy removal but this isn’t essential. You can use a smaller deeper cake tin or medium size roasting dish.
Pre-heat the oven to 190C/170C fan.
Lay a sheet of the pastry on a flat surface and brush with a little of the oil, especially around the edges, then lay it in a lightly greased pie tin, letting it over-lap the edge of the tin. This excess will be folded in to cover the filling and make the top of the pie. Do the same with the other pastry sheets, letting them all overlap.
Beat the eggs in a bowl big enough to fit all the filling ingredients with the seasoning. Take out a couple of teaspoons and set aside for brushing the top of the pie.
Once your spinach is defrosted, squeeze out the excess moisture by putting it in a sieve and pressing down on it with the back of a spoon. Add it to the eggs with the crumbled feta, California Prunes and pine nuts, then mix well, taking care to distribute the prunes well and not let them stick together.
Put the filling into the pastry case and fold the edges into the middle, scrunching them slightly, to cover the filling. Brush the reserved egg on the top and cook in the oven for 20-25mins or until the top is golden. Top with the shredded mint and serve with salad.