Spinach & feta filo pie

INGREDIENTS

100 g pine nuts

2 large eggs

200 g feta cheese

50 g Cheddar cheese

250g mascarpone

1 tablespoon dried oregano

2x2 gloves of garlic

200 g baby spinach

1 x 270 g pack of filo pastry

1 whole nutmeg for grating

1 lemon

salt, pepper, olive oil/melted butter

METHOD

1. Preheat the oven to 200°C/gas 6.

2. Toast the pine nuts in a frying pan over medium heat until golden. Set them aside.

3. Toss some oil into the same pan, add 2 squashed garlic and the baby spinach. Season it with salt and pepper. Stir until wilted and set aside.

4.  Crack the eggs into a large mixing bowl, crumble in the feta, and then grate in the Cheddar. Grind half of the lemon’s skin and add to the mixture with all its juice. Then grate in half the nutmeg, and season with black pepper and the dried oregano. Add the mascarpone, the spinach and the toasted pine nuts. Mix well.

5. Rub the filo sheets one by one with olive oil/melted butter and layer them into a spring form rotating each layer a bit. Repeat until you have 1 sheet left - it is needed to cover the filling.

6. Pour in the spinach mixture and spread out evenly, put the remaining 1-2 sheets of filo on the top, and then fold the filo over the filling to cover. Sprinkle with melted butter.

8. Bake it in the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.

Salad ideas:

CUCUMBER SALAD 

1 cucumber 

10 black olives 

2 tablespoons balsamic vinegar 

3 green onions 

½ lemon, 

½ fresh red chilli 

5-6 sprigs of fresh mint

olive oil, salt

TOMATO SALAD 

a small bunch of fresh basil 

1 clove of garlic 

white wine vinegar 

300 g cherry tomatoes, mixed colours

olive oil

salt, pepper