Eleni’s spinach & feta filo pastry pies
- Serves: 4
- Cooking Time: 70 mins
- Course: Main Course
- Cuisine: Greek
- 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.