Something yummy and veggie today, my take on spanakopita, a greek spinach and feta cheese filo pastry pie. It's delicious warm, especially with minted baby new potatoes, but equally good cold. It makes fantastic picnic fare and universally pleasing party food. If you're cooking for actual vegetarians, do check that the feta cheese you choose is suitable for vegetarians.
This makes two pies if made in quiche dishes - it freezes well unbaked, just cook from frozen adding 8-10 minutes to the cooking time.
Spinach, feta and red pepper pie
500g fresh spinach, washed
400 feta cheese, cubed
2 red peppers, cut into chunks
1 large pot Greek yoghurt
2 cloves garlic, crushed
1 tsp dried mixed herbs
1/2 tsp ground nutmeg
1 tbsp olive oil
6 sheets filo pastry, chilled or frozen variety
Defrost your pastry if using frozen.
Heat the oil in a frying pan and add the chunked red peppers. Cook for a few minutes then add the garlic and dried herbs. Continue cooking for another few minutes until softened but still holding shape and a little crunch.
Meanwhile, pop the spinach in a bowl and microwave for 4 minutes until wilted. Add the cooked peppers and cubed feta to the bowl.
In another bowl, mix the yoghurt, three of the eggs and the nutmeg, and beat until smooth. Mix with the vegetables and cheese.
Take 2 ceramic quiche/pie dishes and line each with greasproof paper,tucking the excess over the sides. The line each dish with three sheets of filo pastry. With each sheet, cover the inside of the dish and leave a long 'tail' hanging over the edge, spacing your 'tails' evenly around the dish. Pile filling into each dish then flip the 'tails' of pastry over the top to encase the filling. Ruffle them up a bit, to get a gorgeous crunch!
Beat the fourth egg, and brush over the pastry. Bake in a hot oven - 220, 200 fan - for 20 minutes until golden and crispy on top.
You could also make individual pastries by folding spoonfuls of filling into squares of layered filo and folding into triangles - seal with a little egg before brushing on more to glaze. They will need less time in the oven than a big pie - 12-15mins.