I haven’t done this for a long time so it was due. I used to use his book quite often. Recipe:
Ingredients:
100g nuts (I used sunflower and pumpkin nuts)
5 large eggs
300g feta cheese – crumbled
50g grated cheese
oregano
1 lemon zest
olive oil
1 knob of butter
500g fresh spinach
1 x 270g pack of filo pastry
cayenne pepper
nutmeg for grating
Process:
- Preheat the oven to 200°C
- Toast the nuts in a large ovenproof frying pan over a medium heat until golden.
- Crack the eggs into a large mixing bowl add feta, grated cheese, oregano and pepper
- Add the toasted nuts and mix.
- In the same frying pan, add a bit of olive oil and add half the spinach. Stir until wilted.
- Add the lemon zest, grated nutmeg and piece of butter to the spinach.
- Add the rest of spinach. Stir until all is wilted.
- Then add the spinach to the egg mix. And clean the frying pan.
- Take a piece of ovenproof paper roughly 1.5 bigger than your pan. Pass it through water so it is wet.
- Lay it out on a clean work surface, rub lightly with oil and flatten out again.
- Keep adding sheets of file on top of the ovenproof paper. Add a bit of oil and other spices in each layer. The idea is to cover the frying pan later. I used 6 layers in total.
- Move the ovenproof paper and filo to the frying pan. Pour the egg/spinach mix. Add a bit more grated cheese.
- Close the pie folding the edges (as it should be 1.5 bigger than the pan).
- Fry at medium heat the pie so the bottom is crunchy. 1-2 minutes. Dont burn it!
- Add some spices and olive oil on top.
- Then move the pan to the oven for 20 minutes aprox or golden and crisp.
Quite happy with the result:
