Name: Easy Spinach, Fetta, and Lemon Filo Pie recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 2 tbs olive oil; 1 red onion large roughly diced; 3 garlic cloves crushed; 2 bunches rainbow chard; 100g sheep’s milk fetta cheese drained; 1 lemon juiced and zested; 1 tsp of caraway seeds; 6 free range eggs lightly beaten; A pinch salt and pepper *to taste; 6-8 sheets filo pastry; 1 tbs ghee melted

by Amanda Cordony Last updated on 09/17/2019

Feed a family of 8 in an hour with this simple vegetarian filo pie. - Amanda Cordony

Ingredients

2 tbs olive oil
1 red onion large roughly diced
3 garlic cloves crushed
2 bunches rainbow chard
100g sheep’s milk fetta cheese drained
1 lemon juiced and zested
1 tsp of caraway seeds
6 free range eggs lightly beaten
A pinch salt and pepper *to taste
6-8 sheets filo pastry
1 tbs ghee melted

Method

Step 1

Preheat the oven to 180C.
Step 2

In a frypan with a lid, fry the onion, garlic and cumin seeds with olive oil. Cook gently on low heat, until softened.
Step 3

Add the stalks from the rainbow chard, cook down for another minute, then add leaves and steam with the lid on for 4-5 minutes. Turn heat off.
Step 4

Add fetta cheese, lemon juice and zest, salt and pepper.
Step 5

Using a brush, use ghee or olive oil to grease the base of a 27cm shallow round baking dish.
Step 6

Use three of the filo sheets to line the base and sides of the dish. Leave the excess pastry to hang over the edges of the dish. Top with three more sheets of filo, covering the opposite direction.
Step 7

Add the fetta mixture into the dish. Use the back of your spoon to make 6 rivets, cracking an egg into each one.
Step 8

Fold in the excess filo over the top. Take the remaining 1-2 sheets of filo and lighty scrunch over the top to cover any gaps. Brush the top lightly with remainging ghee and bake for 30 minutes or until golden and crisp.