This buttery, crispy, spirally Greek style pie is lovely to share with friends and family as a starter or main. A little bit different and fun, sure to be a crowd pleaser!
Ingredients
2 firmly packed cups spinach or silverbeet, finely chopped
1 tea salt
olive oil
4 spring onion, finley sliced
2 cloves garlic, crushed
3 eggs
125g fetta cheese
200g ricotta cheese
30g parmesan cheese
1/4 tea nutmeg
2 tab mint, finely chopped
8-10 sheets filo pastry
Around 40g melted butter or olive oil
Nigella Seeds
Method
Preheat oven to 200C
In a large bowl massage the salt through the spinach and set it aside, this will wilt the spinach without having to cook
With a little olive oil, fry the spring onion until soft, add the garlic towards the end and cook until fragrant
In a small bowl, beat the eggs, then add the cheeses, nutmeg, and mint
Add the spring onion and cheese mixes to the spinach and stir into a smooth blend
Lightly brush a pie dish with melted butter
Take one piece of filo pastry, lightly brush with melted butter (or olive oil) and then place a thin sausage worth of the mix along the width of the pastry.
Gently roll the pastry up, be careful not to roll too tightly or the filling will break through
Now gently twist into a spiral and place in the dish, at this point you can decide to continue to snake the pastry into one large spiral or create lots of small spirals
Once you have filled the dish, brush spiral with more butter and sprinkle with Nigella Seeds
Bake for 25-30 minutes, until golden brown
Notes
Any extra filling can be made into filo triangles
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