 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 9 |
|
This pie makes a great looking dish for a brunch or a lovely plate for a luncheon with a light mixed baby greens salad. Ingredients:
8 ounces phyllo pastry |
1 lb spinach |
2 tablespoons olive oil |
1 onion, finely chopped |
1 tablespoon chopped fresh dill or 1/2 tablespoon chopped dried dill |
3 eggs, beaten |
4 ounces feta cheese |
salt and pepper |
2 ounces butter |
Directions:
1. Cut the pastry to fit the size or your baking dish, (I use a 9 inch regular Pyrex pie plate or a 9 x 9 inch square pan), then keep it covered with a damp cloth.
2. Prepare the spinach.
3. Heat the oil and saute the onion for 5 minutes until soft.
4. Add the spinach and stir for 5 minutes over a medium heat then increase the heat to evaporate any moisture.
5. Leave to cool then mix in the dill, eggs, cheese, salt and pepper.
6. Brush the baking dish with melted butter.
7. Brush 8 layers of pastry with butter and lay them in the bottom of the dish.
8. Spread with the filling, then cover with the remaining pastry, brushing each one with melted butter and scoring the top into diamond shapes.
9. Sprinkle with water and bake in a preheated oven at 325°F for 40 minutes until crisp and golden.
10. Leave to stand for 10 minutes, then cut into wedges and serve with crisp lettuce leaves.
|
|