Greek style pie
Can be enjoyed both hot or cold.
For added flavour, try adding chopped ham or salami to filling. Pie can be made a day ahead and is also great served cold. Leftovers are ideal to pack into lunch boxes.
Ingredients
- 6x sheets of filo pastry
- 100g chopped sun-dried tomatoes
- 150g each baby spinach leaves
- Greek feta
- 3 cage-free eggs
Method
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Take 6 sheets of filo pastry, and working with one sheet at a time, spray with olive oil and layer into a greased 20cm springform pan, overlapping sheets.
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Combine 100g chopped sun-dried tomatoes, 150g each baby spinach leaves and Greek feta with 3 cage-free eggs. Season to taste. Spoon filling into pastry.
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Pull pastry edges to the middle, scrunching up to enclose filling. Spray with a little oil. Bake at 180°C for 25 minutes.
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Remove from pan and serve with a Greek salad.
