Recipe: Yummy Spinach, feta, mushroom and filo pie

Spinach, feta, mushroom and filo pie. A kosher recipe for Spinach and Feta Pie, made with spinach, mushrooms and feta cheese baked in a homemade olive oil-based crust. Make It A Meal: You don't need much on the side to turn this savory pie into a satisfying meal. Home » Latest » Savoury » Spinach, feta, mushroom and pesto filo triangles.

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all This was a great recipe that I have used over and over again! I add more feta and triple the garlic so there is more flavor. When the onion, garlic, mushroom, spinach mixture has cooled enough, arrange it on the base of the filo pastry. You can have Spinach, feta, mushroom and filo pie using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Spinach, feta, mushroom and filo pie

1. Prepare of red onions - chopped.
2. Prepare of olive oil.
3. You need of garlic - crushed.
4. It's of wild mushrooms - roughly chopped.
5. You need of chilli flakes.
6. Prepare of pine nuts.
7. You need of spinach.
8. You need of sun-dried tomatoes - chopped.
9. Prepare of feta - crumbled.
10. It's of eggs.
11. It's of filo pastry.
12. You need of Olive oil (or the oil from the sundried tomato jar).
13. You need of Salt and pepper.

Spinach and feta pie of any kind tastes amazing, and you'd think it was difficult to make, but really it couldn't be easier. You must be bored of me constantly saying that everything is super easy, but for me this is an ultimate selling point! This is especially easy if you make it this way - with ready-made filo. A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.

Spinach, feta, mushroom and filo pie instructions

1. Fry onions and garlic in the oil over a medium heat for 5 mins or until softened..
2. Add in the mushrooms and chilli flakes and fry for another 1-2mins, then set aside to cool. Season to taste, then add to a large mixing bowl..
3. In a clean, dry pan, toast the pine nuts until brown and fragrant. Add to the mixing bowl..
4. Wilt the spinach either in a colander or a pan with a little water. Then once cooled, squeeze out as much liquid as possible. Then roughly chop and add to the mixing bowl..
5. Add the sundried tomatoes, feta and the eggs to the mixing bowl with salt and pepper and mix well..
6. Liberally coat a sheet of filo in olive oil or oil from the sundried tomato jar using a pastry brush. Then Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly 4-5 layers..
7. Then spoon in the filling and fold over the pastry scrunching up in the middle. Use a spatula to ensure the filo does not stick to the side of the tin too strongly..
8. Bake in the oven at 180c for 45 mins. If filo starts to brown too much cover with foil..

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