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Spinach and Feta Pie Recipe

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Looking for an easy Spinach and Feta Pie recipe? Learn how to make Spinach and Feta Pie using healthy ingredients.


Submitted by katathome

Makes 6 servings



A deliciously light pie, made with Filo pastry. Can be served hot or cold, and is lovely with salad.

Recipe Ingredients for Spinach and Feta Pie

240 grams Egg, Whole
1 tsp Nutmeg, Ground

Recipe Directions for Spinach and Feta Pie

  1. Preheat Oven to 200/Gas Mark 6.

  2. Dry fry the nuts in a pan until lightly golden, then cool.

  3. In a bowl, break in the 4 eggs.

  4. Whisk very lightly with a fork.

  5. Crumble in the Feta cheese, then add the grated Cheddar cheese.

  6. Grate in the rind of 1 lemon.

  7. Add 1 tsp Dried Oregano, and some fresh ground Black Pepper.

  8. Add 1 Tbsp Light Olive Oil.

  9. Add the toasted nuts, and mix together.

  10. In a pan, add 1Tbsp Light Olive Oil, and a knob of butter, heat, then add the spinach, stirring it around until it starts to wilt. Let it cook down until most of the liquid has cooked away.

  11. Take from the heat to cool a little.

  12. While the spinach is cooking down, get a large sheet of greaseproof paper, scrunch it up, and pass it quickly under water.

  13. Squeeze as much of the water out, then spread the paper on a work top.

  14. Lightly oil the paper. then add 2 sheets of Filo pastry, overlapping the edges. Spread some Light olive oil over, then sprinkle with freshly ground salt and black pepper.

  15. Add a sprinkle of Cayenne pepper.

  16. Do this twice more, so you have 3 layers of Filo on the paper.

  17. Get a pie dish, or an oven-proof pan, and gently pull the paper over the pan. Centre it, then gently push the paper and pastry into the pan, making sure there is plenty of pastry left over the sides..

  18. Add the cooled spinach to the cheese and egg mix, and stir thoroughly.

  19. Pour the mix into the waiting pastry shell, then gently peel the overlapping pastry from the paper, and fold over the mix to form a sealed pie.

  20. Gently tear away the overlapping paper, leaving enough showing to be able to grasp it.

  21. Put the pan over the heat of a stove top, and gently heat through until the bottom turns crisp and golden (You can lift the paper slightly to check)

  22. Once it is, put the pan into the pre-heated oven, and cook for 20 minutes until the top turns a golden-brown colour.

  23. Serve hot or cold, with a sald or vegetables.

Categories

Cheese, Eggs, Vegetables, Brunch, Main Dish, Side Dish, Greek, Advance, Bake, Vegetarian

Nutrition Facts
Serving Size 40.4g
Amount Per Serving
Calories
60
Calories from Fat
37
% Daily Value*
Total Fat
4.1g
6%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
149mg
50%
Sodium
56mg
2%
Potassium
55mg
2%
Total Carbohydrates
0.5g
0%
Dietary Fiber
0.1g
0%
Sugars
0.4g
Protein
5.1g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B-
  Good points
  • Low in sugar
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • High in vitamin B12
  •   Bad points
  • High in saturated fat
  • Very high in cholesterol
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