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Spinach and Feta Pie
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Spinach and Feta Pie

A classic Greek combination of spinach, feta and filo pastry. If you’ve never used filo, give it a go – it’s pre-rolled paper thin, so all the hard work is done!

Makes 6
Intermediate

Ingredients

350 g bag Wattie's frozen Chopped Spinach, defrosted
250 g cottage cheese with chives
200 g feta
2 Tbsp pesto
2 tsp Dijon mustard
2 eggs
salt and pepper to season
8 sheets filo pastry
cooking spray or oil to brush the sheets with

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. Squeeze the Wattie's Frozen Chopped Spinach between two plates to remove any excess moisture.
Step 2
2. In a food processor put the spinach, cottage cheese, feta, pesto, mustard and eggs and process until very smooth. Season with salt and pepper.
Step 3
3. Spray or brush one sheet of filo with a little oil and top with a second sheet. Repeat with a further two sheets and use to line a 20cm square cake tin.
Step 4
4. Pour the filling in and smooth out evenly.
Step 5
5. Flip over the edges of the filo to cover the filling. Spray or brush 4 sheets of filo with a little oil and scrunch up and place on top.
Step 6
6. Bake at 180°C for 30 minutes or until the filling is set. Serve in wedges with a yoghurt sauce to the side.
Step 7
Yoghurt Sauce
Step 8
Blend 1 cup of natural yoghurt with grated rind of one lemon and 2 Tbsp freshly chopped chives.

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350 g bag Wattie's frozen Chopped Spinach, defrosted
250 g cottage cheese with chives
200 g feta
2 Tbsp pesto
2 tsp Dijon mustard
2 eggs
salt and pepper to season
8 sheets filo pastry
cooking spray or oil to brush the sheets with
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