Three greens seasonal filo pie – Eat Healthy For Less
Time: 1 hour
Serves 4-5
This is a very loose take on the Greek pie spanakopita. Packed with fresh herbs and feta, it’s a vegetarian feast and a great way to use up greens.
Nutritional Information (per serving): Calories 318kcals; Protein 10.9g; Carbohydrate 43.7g; Total Fat 11.7g; Saturated Fat 5.5g; Dietary Fibre 4.4g; Salt 363 mg.
Ingredients
- 1 tbsp vegetable oil
- 1 1/2 red onions
- 1 garlic clove crushed
- 1 tsp oregano
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 courgettes
- 100g chard, roughly chopped
- 100g baby spinach
- 7g flat leaf parsley, chopped
- 5g dill roughly chopped
- 5g mint roughly chopped
- 125g feta crumbled
- 5-6 filo pastry sheets
- 10g salted butter, melted
Method
Heat the oven to 200C/180 fan/gas 6.
Heat a pan over a low heat. Add a glug of vegetable oil, then add the onions and cook for about 10 mins until soft and translucent. Stir in the garlic, oregano and spices and cook for 5 mins, stirring frequently. Add the courgettes, chard and spinach and cook for a further 5 mins, t hen remove from the heat and stir in the herbs and feta.
If you are eating now, place the feta mixture in a deep baking dish. Brush each filo pastry sheet in turn lightly with melted butter, scrunch up and place on top of the feta mixture and evenly covered.
Bake for 30 – 35 mins or until the pastry is golden brown.
