Easy filo pie with our ‘Popeth’ seasoning
Approximately 8 servings
- 600g spinach, washed
- 2 tsp pure sea salt
- 3 tbsp olive oil
- 2 onions, finely sliced
- 4 spring onions, finely sliced
- Bunch of soft herbs (dill, mint, parsley or a mix) finely chopped
- 200g feta, drained
- 259g ricotta, drained
- ½ lemon, zest of
- ½ tsp nutmeg
- 270g filo pastry
- 1 generous tbsp Popeth
Our brand new seasoning Popeth lends a real moreish finish to this pie – crisp pastry with a kick of heat from the chilli and a toasty depth from the sesame. Hard to beat.
Start by adding the spinach to a large mixing bowl, sprinkle over the salt and leave to one side.
Warm a large pan over a medium heat with 1 tbsp olive oil (save the rest for the pie assembly) and fry the onions for 10 minutes or until soft. Leave to cool.
Preheat the oven to 200C/ gas 6.
Back to the spinach, start to use your hands to scrunch the leaves (you may need to do this in batches) and using a colander squeeze the spinach with your hands to remove the liquid. As you work your way through the spinach keep the colander there to encourage any last drops of moisture to drain away. Put the squeezed spinach in another dry bowl and crumble in the feta, add the ricotta, the egg, the cooked onions, spring onions, chopped herbs, lemon zest, nutmeg and mix well.
Brush a baking dish with olive oil, then add a layer of filo, brush with oil and repeat until you have 3 layers of filo at the bottom of the dish. Pour in the spinach filling and spread out. Then repeat the filo and oil layers on top, aim for 3-4 layers for the top of the pie. This should use up the rest of the pastry, depending on the brand of filo you have. Brush the top with the oil before sprinkling over the Popeth seasoning. Slice with a sharp knife into portions (usually 8 slices but depends on your dish size) and bake for 40 minutes or until golden and crispy on top.
Easier to serve the pie if left to rest for 20 minutes to cool. Also delicious served cold the following day.
RECIPE + IMAGE: Ellie Kemp