Spinach pie recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 244 calories / serving
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Pre-heat the oven to 200°C. Grease and line a baking tray. Heat the olive oil in a saucepan pan over a moderate heat and sweat the leek for 4-5 minutes with a little seasoning, stirring occasionally, until it starts to soften.

Add the spinach, stir well and cook until wilted, 2-3 minutes. Remove from the heat and stir in the feta cheese, mixing well to combine thoroughly. Lay the filo sheets out on a flat surface and cut in half to make 4 rectangles of even size. Brush the edges with the beaten egg and spoon the spinach filling into the centre of each piece of filo, spreading into an even layer, but leaving a border of pastry about 1-2 inches from the filling.

Fold the ends in just over the filling and then fold into a parcel by bringing the far end of the pastry over the filling, then doing the same with the bottom side, but folding over the pastry to create pies.

Transfer carefully to the baking sheet and brush with the sunflower oil. Bake for 15-20 minutes until golden and crispy. Remove when ready and slice the ends before serving.

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  • Ingredients

  • 350g baby spinach, washed
  • 75g feta cheese, crumbled
  • 1 leek, split in half, finely sliced, washed and drained
  • 2 sheets filo pastry
  • 50ml olive oil
  • salt
  • pepper
  • 25ml sunflower oil
  • 1 medium egg, beaten
  • Energy 1015kj 244kcal 12%
  • Fat 15g 22%
  • Saturates 4g 22%
  • Sugars 3g 3%
  • Salt 1.4g 24%

of the reference intake
Carbohydrate 17g Protein 9.8g Fibre 4.2g


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