Spinach & Feta Pie

Feta Pie
Serves: 4-6 | Prep time: 20 mins | Cook time: 35-40 mins

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 brown onion, finely chopped
  • 1 bunch silverbeet, stems removed and chopped
  • 1 tablespoon pine nuts
  • 100g reduced fat feta cheese
  • 1/2 cup reduced fat cheddar cheese, grated
  • 4 eggs
  • 1 teaspoon oregano, dry
  • 1/2 Lemon rind
  • 2 sheets reduced fat puff pastry
  • 1 egg yolk, lightly beaten
  • 2 tsp sesame seeds (or poppy seeds)
  • Salt and pepper, to taste
  • Round, 25 cm oven proof dish

 

Method

  1. Preheat the oven to 180 degrees celsius fan oven. 
  2. Heat extra virgin olive oil in a pan over medium heat and sautee onion. Stir for a few minutes. Then add the silverbeet and continue to stir until wilted. Squeeze out any excess moisture in the silverbeet if necessary and set aside.
  3. Roast pine nuts on a pan or in the oven, until golden brown.
  4. Whisk eggs in a bowl.
  5. In a large bowl, combine feta cheese, cheddar cheese, roasted pine nuts, eggs, oregano, lemon rind, salt and pepper. Then add the spinach mixture and stir well to combine. 
  6. Line the greased oven dish with one of the sheets of pastry.
  7. Fill with spinach mixture and create a lid on top with the second pastry sheet.
  8. Brush the top with the egg yolk and scatter sesame/ poppy seeds on top.
  9. Place in oven and cook for around 35-40 minutes.

Notes

  • Option to substitute silverbeet for baby spinach leaves
  • Option to use filo pastry instead of puff pastry.

 

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