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

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!

11 thoughts on “Spinach and Fetta Pie”

  1. I have never tried making any things with filo pastry before…it looks like it will be so light and crispy!Maybe can use filo pastry for some easy kueh pie tee? Possible?


  2. singairishgirl- Surprisingly they did! I did butter up a few though.. it’s only the last 6 pieces that I gave up. LOL. precious pea- I used light and easy milk rather than cream so it is lighter. It does have a quiche texture except that the filo is crisp n thin while puff pastry is buttery and fluffy. hazza- I love variation. For some reason I dont usually take note of the chinese dishes I cooked. hmm..babe_kl-hehe. thanks.little corner- as healthy as it can be with filo rather than puff. tigerfish-hmm..never thought of that but it may be possible! Try it?pawpaw- hehe. me too! i really like fetta. mocha- hehe. wait till u r better! =) bigboys oven- ya! gives us iroN! hehehedoggybloggy- haha..tell that to HIM! =) thanks!


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