Page 10 - Veggiefood Presentation

Crispy Greek-style pie

Ingredients Method

200g bag spinach leaves Put the spinach into a large pan. Pour
175g jar sundried tomatoes in oil over a couple tablespoon water, then
100g feta cheese, crumbled cook until just wilted. Tip into a sieve,
2 eggs leave to cool a little, then squeeze out

½ 250g pack filo pastry any excess water and roughly chop.
Roughly chop the tomatoes and put into
a bowl along with the spinach, feta and
eggs. Mix well.

Carefully unroll the filo pastry. Cover
with some damp sheets of kitchen paper
to stop it drying out. Take a sheet of
pastry and brush liberally with some of
the sundried tomato oil. Drape oil-side
down in a 22cm loose bottomed cake tin
so that some of the pastry hangs over
the side. Brush oil on another piece of
pastry and place in the tin, just a little
further round. Keep placing the pastry
pieces in the tin until you have roughly
three layers, then spoon over the filling.
Pull the sides into the middle, scrunch
up and make sure the filling is covered.
Brush with a little more oil.

Heat oven to 180C/fan 160C/gas 4. Cook
the pie for 30 minutes until the pastry is
crisp and golden brown. Remove from
the cake tin, slice into wedges and serve
with salad.