Name: Cheese, Spinach and Dill Filo Pie
Yield: Makes 6 to 8 slices
Cuisine: Greek
Ingredients: 350 g fresh or frozen spinach, defrosted; 250 g Cheshire cheese, crumbled; 250 g Feta cheese, crumbled; 4 eggs, lightly beaten, keep some back to glaze the top of the pie; Olive oil; Small bunch of spring onions, finely chopped; Black onion seeds or sesame seeds; 10 to 12 sheets of filo pastry; Sea salt flakes and black pepper; Small bunch of fresh dill, finely chopped

Preparation info

Makes
6 to 8
slices

Difficulty
Easy

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

A fabulous Mediterranean style vegetarian pie that is packed with flavour. We used to make a similar version of this pie when I ran the restaurant in the Cyprus and it was very popular around Eastertide. This easy to make recipe is perfect for summer dinner parties, light lunches and picnics.

Ingredients

10 to 12 sheets of filo pastry
Black onion seeds or sesame seeds
Olive oil

Method

Heat the olive oil in a large pan or wok, add the spring onions and fry gently for 2 to 3 minutes. Add the spinach and cook for a further 3 to 5 minutes.
Squeeze out as much moisture from the spinach mixture as possible through a colander and put the spinach and onion mix into a large bowl.
Add the two cheeses, dill, eggs and salt and