Filled with spinach, fresh herbs and a mixture of cheese, this Greek-style pie will be sure to fill the hungriest of little tummies (and a good way to get some greens in)!
A good tip – I love making this recipe the day before so we have quick meals prepped when you inevitably find yourself running around with a hungry toddler.
Serves 4-6 people
- 1 x 375g packet frozen filo pastry
- 1 leek, chopped, washed
- 1 bunch spinach, washed, chopped
- 4 spring onions, chopped
- 500g ricotta
- 80g feta
- 4 eggs
- 3 gherkins, chopped
- 1/4 cup parsley, chopped
- 1/4 cup dil,l chopped
- 2 garlic cloves, grated
- Sea salt and cracked pepper
Heat oven to 180C.
Place pastry in refrigerator 2 hours before you’re ready to use it.
Add a tablespoon of olive oil to a large fry pan. Cook the leek over medium heat for 5 minutes before adding in the spring onions and spinach. Cook with lid on for a further 5 minutes or until the spinach is wilted. Set aside to cool.
Combine remaining ingredients in a large bowl. Add spinach mixture, stirring to combine.
Lay one sheet of filo pastry at a time into a rectangular baking dish. Brush the filo pastry with melted butter or olive oil between each layer. Repeat with another 9 sheets.
Pour in well combined cheese and spinach filling. Fold in all sides of the pastry to encase the filling. Add another 2-3 sheets of pastry to the top of the pie to encase the filling completely, brushing each sheet with butter or olive oil as you go. Brush the top with butter.
Place in the oven for one hour.
Serve warm with a Greek salad or slice into small portions for a great lunch box sized meal.