{"id":1707,"date":"2024-04-01T14:24:44","date_gmt":"2024-04-01T13:24:44","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1707"},"modified":"2024-04-01T14:24:44","modified_gmt":"2024-04-01T13:24:44","slug":"feta-and-spinach-filo-pie","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2024\/04\/01\/feta-and-spinach-filo-pie\/","title":{"rendered":"Feta and Spinach Filo Pie"},"content":{"rendered":"\n<p>I haven&#8217;t done <a href=\"https:\/\/www.youtube.com\/watch?v=hrM8vzeGJb4\">this<\/a> for a long time so it was due. I used to use his <a href=\"https:\/\/www.amazon.co.uk\/Jamies-30-Minute-Meals-Revolutionary-Approach\/dp\/0718154770\/\">book<\/a> quite often. <a href=\"https:\/\/www.jamieoliver.com\/recipes\/cheese-recipes\/spinach-feta-filo-pie\/\">Recipe<\/a>:<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<p>100g nuts (I used sunflower and pumpkin nuts)<br>5 large eggs<br>300g feta cheese &#8211; crumbled<br>50g grated cheese<br>oregano<br>1 lemon zest<br>olive oil<br>1 knob of butter<br>500g fresh spinach<br>1 x 270g pack of filo pastry<br>cayenne pepper<br>nutmeg for grating<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Process:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat the oven to 200\u00b0C <\/li>\n\n\n\n<li>Toast the nuts in a large ovenproof frying pan over a medium heat until golden. <\/li>\n\n\n\n<li>Crack the eggs into a large mixing bowl add feta, grated cheese, oregano and pepper<\/li>\n\n\n\n<li>Add the toasted nuts and mix.<\/li>\n\n\n\n<li>In the same frying pan, add a bit of olive oil and add half the spinach. Stir until wilted.<\/li>\n\n\n\n<li>Add the lemon zest, grated nutmeg and piece of butter to the spinach.<\/li>\n\n\n\n<li>Add the rest of spinach. Stir until all is wilted.<\/li>\n\n\n\n<li>Then add the spinach to the egg mix. And clean the frying pan.<\/li>\n\n\n\n<li>Take a piece of ovenproof paper roughly 1.5 bigger than your pan. Pass it through water so it is wet.<\/li>\n\n\n\n<li>Lay it out on a clean work surface, rub lightly with oil and flatten out again.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Move the ovenproof paper and filo to the frying pan. Pour the egg\/spinach mix. Add a bit more grated cheese.<\/li>\n\n\n\n<li>Close the pie folding the edges (as it should be 1.5 bigger than the pan).<\/li>\n\n\n\n<li>Fry at medium heat the pie so the bottom is crunchy. 1-2 minutes. Dont burn it!<\/li>\n\n\n\n<li>Add some spices and olive oil on top.<\/li>\n\n\n\n<li>Then move the pan to the oven for 20 minutes aprox or golden and crisp. <\/li>\n<\/ul>\n\n\n\n<p>Quite happy with the result:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"693\" height=\"432\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/04\/image.png\" alt=\"\" class=\"wp-image-1708\" style=\"width:582px;height:auto\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/04\/image.png 693w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/04\/image-300x187.png 300w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I haven&#8217;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 eggs300g feta cheese &#8211; crumbled50g grated cheeseoregano1 lemon zestolive oil1 knob of butter500g fresh spinach1 x 270g pack of filo pastrycayenne peppernutmeg for grating &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2024\/04\/01\/feta-and-spinach-filo-pie\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Feta and Spinach Filo Pie&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1707","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1707"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1707\/revisions"}],"predecessor-version":[{"id":1709,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1707\/revisions\/1709"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}