Photo: Jodi Pudge
Spinach pie might not sound so kid-friendly, but when baked with feta in a phyllo crust, there aren't many who can resist its cheesy goodness.
1/3 cup unsalted butter, melted and divided
2 tbsp olive oil
2 cups chopped yellow onion
1 tbsp chopped garlic
1 tsp hot smoked paprika
2 300 g boxes frozen spinach, cooked according to package directions, cooled and squeezed to remove liquid
4 large eggs, beaten
1 1/4 cups feta, crumbled (about 200 g)
1/4 cup chopped Italian parsley
1/4 tsp salt
1/4 tsp black pepper
6 sheets phyllo dough, defrosted
Preheat oven to 375F.
Brush the inside of a 9-in. springform pan or metal pie plate with 1 tbsp melted butter; set aside.
Heat oil in a frying pan over medium heat. Add onions and sauté until soft and lightly golden, about 5 min. Add garlic and smoked paprika and sauté for 1 min more.
Scrape mixture into a large bowl and stir in spinach, eggs, feta, parsley, salt and pepper.
Lay 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter. Lay the next sheet of phyllo on top of it so that it forms a cross. Lightly brush it with butter. Repeat with remaining sheets, placing each subsequent sheet to the right of the previous sheet, so that pastry stack makes a rough circle. Use about ¼ cup butter in total.
Fit stack of pastry into pan.
Scrape in spinach filling and fold overhanging pastry overtop (you should be able to see the filling in the middle). Brush top with remaining 1 tbsp butter.
Place pan on a rimmed baking sheet and bake in lower third of oven for 50 min or until pastry is evenly browned and filling is set.
Let stand 10 min before cutting.
Calories 289, Protein 11g, Carbohydrates 18g, Fat 21g, Fibre 3g, Sodium 522mg.
Yes, you can also cook 454g of fresh spinach for use in this recupe, but this is one instance where using frozen spinach really makes life easier with no loss of quality.
Originally published in the May 2013 issue. Photo by Jodi Pudge
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