Well it’s into Week Three of my Eat Clean challenge and I am firmly off processed food! It’s actually a bit more difficult than I thought in that I have to be so organised – we usually have take-out weekends (not just take-out night!) in my house and we just cannot do that any more so to try to come up with a yummy recipe every night so you aren’t tempted by chips is almost a full-time job (aka a Chef!).
Last night, I broke out one of my all-time favourite Jamie Oliver recipes – Spinach & Feta Filo Pie. I tend to go towards Jamie Oliver’s recipes an awful lot because I find he explains the steps pretty easily and I usually have most of the ingredients around my house to begin with. I got this recipe from his 30 minute meals book, which is brilliant by the way if you’re just starting to get into cooking. I couldn’t find the recipe online so I’ve added it below – with my own little twist of course! Unfortunately, I had already tucked in when I remembered I should have taken a photo but I’m sure I’ll make it again soon so I’ll update then!
Anyone have any yummy recipes they want to share??x
Spinach & Feta Pie
- 200g baby spinach
- 100g greek feta
- 5 eggs
- 1 lemon (zest)
- 1 packet of Filo Pastry
- 100g pine nuts
- Dried oregano
The filo pie casing can be used for a multitude of fillings and because it cooks so quickly, it’s such an easy addition to your repertoire. Just remember to keep some filo in the freezer!!
1. Set your oven to 200C. Open the packet of filo pastry and lay out the sheets. Grab some baking paper larger than the sheets of filo, and place it on the counter top with lots of space. Pour a small amount of olive oil onto the baking paper and scrunch it up to ensure it covers the surface. You’ll want to lay the filo onto the baking paper – place the first sheet at the top of the paper and layover the next sheet in the middle, so that it overlaps. Place the next sheet at the bottom to overlap the entire surface of the baking paper. Pour another small amount of olive oil and brush it over the filo sheets. Add a pinch of salt and cayenne paper and repeat the above until you have used all the filo. Set aside.
(Most packets have 6 sheets so I generally just get 2 layers and it’s fine)
2. Place an oven-proof frying pan over medium heat. Toast the pine nuts (without oil!) in the pan until they are golden.
Note: to ‘oven-proof’ my pan I place tin foil around the plastic handle to protect it. Just remember this will be super hot when you remove it from the oven
3. Using a large bowl, add the eggs, and then break up the feta into small chunks by hand. Add the toasted pine nuts and the zest of one lemon and mix.
4. Return the pan to a medium heat. Add a knob of butter, and then place the washed spinach into the pan. You want to wilt the spinach, so just keep adding more once the volume reduces. Once all the spinach is wilted, add it to the bowl with the egg mixture and stir quickly. Add a pinch of oregano and grate half a nutmeg into the mixture
5. Now comes the fun building part. Clean out the pan and return it to a low heat. Carefully, place the baking paper with the filo pastry into the pan, pushing the sides up onto the pan to create a pie casing. Add the egg & spinach mixture and flatten out. Carefully place each individual filo layer over the top of the mixture creating some height. The final layers can be almost scrunched to give the heightened texture. Leave it on the heat for about 8 minutes.
6. Place the pan into the pre-heated oven for about 20 minutes or until the filo is golden brown. Remember when removing the pan that the handle will be super hot!