Cover and bring to the boil, then cook for 15-20min until tender. Pour a kettle of boiling water over the spinach in a colander to wilt it, then squeeze out as much of … Add the potatoes, feta cheese and eggs, and season with salt and freshly ground black pepper. Posted: 19th May 2020 - In My Element: Y, Time to get up close and personal with my new bit, So I guess it’s back to the simple life for a bi, Mother Nature has a way of reminding us just how w, Keep looking where the light pours in ⛅️ A bre, Exhausted but excited after shooting the photograp, Courage doesn’t always roar Sometimes it, 1st draft of my yoga book sent out to my lovely ed, Dhal recipe: a heartwarming & healthy hug. Unroll the pastry and use scissors to cut the sheets lengthways into three. We earn a commission for products purchased through some links in this article. Drain the potatoes and layer them in the base of a wide baking dish. https://www.jamieoliver.com/recipes/cheese-recipes/spinach-feta-filo-pie Drain and cool, then peel and slice. Delicious hot or cold, the spinach and potato pie keeps well for a few days in the fridge. Peel your potatoes and slice them into rounds of about 3cm. Melt a knob of butter in a frying pan and add the onion. Preheat the oven to 200°C (180°C fan oven) mark 6. (Choose 4 or 5 large, oblong potatoes so you get lots of rounds when … A filling of spinach, feta, potato and cumin, wrapped in crisp filo pastry, makes a wonderfully wholesome pie. 2 pounds russet potatoes. Quickly fold in the overhanging pastry, making sure the filling is covered and using the broken pieces to fill any gaps. Directions Put the potatoes in a pan of salted water. by Emma Wall. Combine in a bowl with a healthy glug of extra virgin olive oil, a pinch of salt and some red wine vinegar. Work with one-third of the strips at a time and cover the rest with clingfilm to keep moist. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. © 2020 - All rights reserved. Input your search keywords and press Enter. Cook for 5 minutes, until soft. Cover and cook for 5 minutes. After a few minutes add the spinach and a sprinkle of nutmeg and wilt the spinach down, covering the pan with a lid and moving the mixture occasionally. Meanwhile, heat the oil in a large pan and cook the onion for 10min until soft. Next add a layer of the courgette mixture, a layer of spinach, and then finish by crumbling the feta over the top. The best long sleeve dresses to buy right now, The best letterbox Christmas trees to send, The best luxury Christmas crackers for 2020. Tip the filling into the middle and flatten out to the edges. This delicious crispy Greek-style pie is a tasty take on traditional Spanakopita spinach and feta pie. Lay a strip on the tin, starting from the middle so that half covers the tin and half hangs over the edge. This feta and spinach pie is also fantastic served with sauteed green beans or Greek giant beans. Yoga Teacher, Author, Health/Lifestyle Blogger, Water Baby, Foodie, Nature Lover, Anatomy & Physiology Geek, Free Thinker, Compassion Believer. You may be able to find more information about this and similar content at piano.io, 4 tasty mid-morning treats to make at home, 30 minute microwave Christmas pudding recipe, (2lb 31⁄2oz) waxy potatoes, such as Desirée, unpeeled, bag baby leaf spinach, washed and ready to use, Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. Cover and set aside any broken pieces of pastry. Lightly butter a 28cm x 3cm (11in x 11⁄4in) tart tin. While the potatoes are cooking lightly colour your onions in a large frying pan. Designed by Ocean Flow Fitness.Web Design & SEO - YONET, Crispy Greek-style pie with spinach, courgette, feta & potato, served with a tomato and fennel salad. Serve this attractive greek pie recipe with a variety of salads such as the fennel and tomato salad in this recipe, to make a stunning centrepiece for dining al-fresco. In the meantime make your salad by finely slicing the fresh fennel and halving the cherry tomatoes. Combine in a bowl with a healthy glug of extra virgin olive oil, a pinch of salt and some red wine vinegar. For some more Greek-style recipe inspiration check out this awesome selection from Olive. Serve the Greek-style pie with the salad, some olives and some green leaves in the centre of the table. Stir in the … Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Why not accompany your crispy Greek-style pie with these delicious Mediterranean dips. You may be able to find more information about this and similar content on their web site. Put the butter on to melt and then top the greek-style pie with layers of filo pastry each brushed with melted butter. Crammed full of veggies including courgettes and potatoes, as well as the spinach and feta, this Greek filo pie is bursting with Mediterranean goodness. Serve the Greek-style pie with the salad, some olives and some green leaves in the centre of the table. Crispy Greek-style pie Ingredients: 400g potatoes 1 onion 200g feta 250g spinach 1 clove garlic 1 large courgette A handful of chopped mint A large knob of butter 1 pack of cherry Tomatoes the juice of 1/2 a lemon Extra virgin olive oil Half a bulb of fennel Nutmeg Salt and pepper https://everydaydishes.com/simple-food-recipes/potato-spinach-pie Add the spin-ach, cover and cook until the spinach has just wilted - about 1-2min. In another pan lightly cook your garlic and then after a couple of minutes add the sliced courgette. Drizzle with the remaining melted butter, then bake in the oven for 45min until golden and cooked through.Serve with a crisp green salad. Mix together. Wash the spinach, slice the courgette, dice the onion and finely slice the garlic. ° for approximately 45 minutes, until the filo pie top is browned and crispy. Add the garlic and cumin and cook for 1-2min. Put the pie in the oven at 180° for approximately 45 minutes, until the filo pie top is browned and crispy. Tip into a bowl and allow to cool a little. In the meantime make your salad by finely slicing the fresh fennel and halving the cherry tomatoes. Then remove the lid and stir in the spinach… Put the potatoes in a pan of salted water. Repeat, working quickly, until the tin is covered and the pastry is used up. Place a saucepan over a low heat and add the olive oil, then stir in the sliced leeks and garlic. Once the courgettes are lightly browned add in the chopped mint and turn the heat off. The crispy Greek pie recipe uses potatoes instead of pastry for the base and then layers the vegetables on top before topping with crispy buttered filo pastry. Brush with butter, then lay another strip next to it, slightly overlapping, and brush again. Put the potatoes into some salted water and par-boil. Cover and bring to the boil, then cook for 15-20min until tender. Meanwhile, heat the oil in a large pan and cook the onion for 10min until soft. This ingredient shopping module is created and maintained by a third party, and imported onto this page. And it’s published! , the spinach, feta cheese and eggs, and brush again the chopped mint turn! Your potatoes and layer them in the overhanging pastry, making sure the filling is covered and the is! You may be able to find more information about this and similar content on their site. 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