Place in a sieve and drain well. A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a ho.

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Combine with remaining ingredients.

Filo pastry spinach feta. DIRECTIONS Preheat oven to 200C Squeeze excess moisture from spinach. Lightly beat eggs and mix to combine. Add the vegetable and feta.

Season with salt pepper and nutmeg. Place another 3 sheets like the first. Press down on the spinach to remove any excess liquid.

Add the sundried tomatoes salad onions feta crumbled parsley dill and eggs to the spinach. Add the remaining egg to 8 ounces feta. Microwave 5 oz spinach until wilted about 1 minute or put in a skillet cover with lid and allow to wilt over medium-low heat.

Preparing the Fillo Pastry. Chop spinach and add to a bowl with the cottage cheese and feta. Cut filo dough in four equal long rectangles and stack them on.

Spray lightly with the olive oil spray. Pour a kettle of boiling water over the spinach in a colander to wilt it then squeeze out as much of the water as you. Heat the oven to 200C 180C fan390Fgas 6 and brush a medium-sized baking dish with some of the remaining butter.

Take away about 4 tablespoons of beaten egg into a separate bowl. You could use more or less sheets of pastry depending on how flakey you want the spanakopita triangles to be. Stir the eggs feta and pine nuts into the cooled spinach mixture with the pesto and season.

Cover with a second sheet of pastry brush again with oil and top with a third layer of Phyllo. Instructions Pre-heat the oven to 355F 180C. Shaping the Spanakopita layered method Place a sheet of filo on the pan and drizzle with olive oil let the filo drape the sides.

Place a sheet of filo pastry on the bench. Line a buttered 20 x 30cm oblong deep baking tin with half the filo sheets brushing each with a little melted butter and leaving the edges over the sides of the. Place one sheet of Phyllo Pastry on a clean dry surface and brush with a little bit of Olive Oil.

Line it with half the pastry.

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