Simple to prepare? Check. Comforting? Double-check. This vegetarian filo-topped spinach and feta pie is exactly the straightforward, tasty baking we all need this week. Enjoy, and tag us on social @roguecollectiv if you make it – we’ll be both jealous that you get to eat it and delighted that our recipe was used.
1 block of feta[restrict]
2 bags of baby spinach
A cup of grated cheddar cheese
1 large egg
A handful of pinenuts
Cracked black pepper to taste
Filo pastry to top
Preheat oven to 170° Take the filo pastry out of the freezer. Steam cook the spinach (this shouldn’t take long so keep an eye on it).
Chop up the feta into small squares and add to cooled spinach.
Add all other ingredients (bar the pastry). Stir well.
Grease a pie dish with some butter and pour ingredients in.
Take the filo pastry out of the box and lay it onto a clean dry towel.
Spread it out and remove layers as needed to cover the top of the pie.
Return unused pastry to the freezer.
Cook in the oven for 40 minutes, keeping an eye on the pastry.
Turn the heat down if the pastry browns too quickly.
Enjoy while hot if you like, or eat cold with a salad. Either way – delish.