Spinach and Fetta Pie

Spinach and Feta is another classic combination. The saltness of feta goes so well with the texture and taste of spinach. I have been wanting to experiment with filo pastry for a while now. The last time I used it was about 4-5 years ago. I remembered that experience to be tedious. The brushing of butter on each piece of filo. My clumsy hands tore several sheets of filo along the way and I was tired after making 24 spinach feta triangles! I decided to be less ambitious and tackle a pie dish this time round rather than individual tiny triangles that required more attention.

This time round, I tore a few sheets of filo again and was tired of brushing the pastry after the first 4 sheets. Then I grew lazy and decided to pile the sheets on the pyrex, praying that it will work. I figured out it will be more successful if I could stop tearing the pastry! Thankfully, the pastry still came out crisp and lovely despite not having butter brushed on individually. I'm pretty sure I have around 8-10 sheets on the pyrex.



Spinach and Fetta Pie (adapted from Donna Hay 1, pg. 170).
8-10 sheets of filo pastry
50 grams of butter melted

Filling
1 bunch of english spinach trimmed, soaked and washed.
150 grams of fetta crumbed
4 eggs
1/4 teaspoon of mixed spice
1 cup of light and easy evaporated milk
sea salt and cracked black pepper

Preheat oven to 200C. Tear spinach.

Prepare filo pastyr by brushing each sheet with butter and layering it with another piece of filo. Repeat. Place pastry in pyrex or square baking tray (around 8 1/2 inch pan), letting some of the pastry hang out.

Combine egg, milk, fetta, mixed spice and seasoning in a jug. Place spinach onto the pan first. Pour egg mixture next. Bake for 20-25 minutes till the filo turns golden.



ps: coincidentally, Singairishgirl made spinach puffs too!