Wednesday: Spinach and feta filo pie with carrot salad
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
900g frozen spinach
200g Greek style salad cheese, crumbled
1 lemon, zested and juiced
8 sheets of filo pastry
50g unsalted butter, melted
4 carrots, peeled and coarsely grated
15g fresh coriander, roughly chopped
15g fresh mint, roughly chopped
1. Heat 1 tbsp olive oil in a large, lidded frying pan over a medium-high heat and add the onion. Fry for 5-7 mins, until starting to soften, then add the garlic and spinach. Cover the pan with a lid and cook for 15-20 mins, stirring occasionally, until the spinach has wilted. Remove the pan from the heat, leave until cool enough to handle, then place the spinach into a clean tea towel and squeeze out as much liquid as possible.
2. Place the spinach mixture into a large bowl and add the eggs, feta and lemon zest. Season generously and mix to fully combine. Preheat the oven to gas 6, 200’C, fan 180’C.
3. Line a 23cm cake tin with a filo pastry sheet and brush with melted butter. Repeat with another 3 sheets, brushing each sheet with butter. Spoon the spinach mixture on top of the pastry and cover with the remaining 4 sheets, brushing each with butter like before. Bake for 25-30 mins until golden.
4. Meanwhile, make the carrot salad. Place the grated carrot, coriander and mint into a bowl with the remaining olive oil and 1 tbsp lemon juice. Mix well and season to taste. Add more lemon juice if needed. Serve the pie with the carrot salad.