Eleni’s spinach & feta filo pastry pies

Serves: 4
Course: Main Course
Cooking Time: 1 hr 10 mins
  • Serves 4200g frozen spinach, thawed
  • A good handful each of fresh herbs, fennel, parsley, oregano, roughly chopped
  • 200g feta cheese, cut in thin slices
  • Olive oil
  • 1 large free-range egg, beaten
  • 250g pack filo pastry
  • 2 tbsp sesame seeds
  • Sea salt and black pepper
  • Pomegranate molasses

The salty feta, combined with the flaky, crisp filo and a drizzle of sweet syrup over the top is truly unique. These pies can be served with a salad as a light dinner.

Preheat an oven to 200 degrees/gas 5.

Mix spinach with the herbs and set aside.

Unwrap a rectangular sheet of filo pastry and place quarter of the spinach mixture in the centre and arrange a couple of slices of feta cheese on top.

Season with sea salt and black pepper and wrap up in the filo pastry, using a brushing of olive oil to seal.

Repeat the process until you have four parcels. Place them on a baking sheet and brush with beaten egg.

Sprinkle over sesame seeds and place in the oven to bake for 25-30 minutes until the pastry is crisp and golden.

Serve warm with a drizzle of pomegranate molasses over the top.