Scrunchy Phyllo Feta Pie
Fabulous vegetarian dinner, sure to impress! Not filling enough as a main, without a salad or soup etc.
Yield: 6 Ready in 1 hours, 10 minutes
favorite of 4 people 3 people want to try
|2 250 gram packagesSpinach|
|3 ouncesButter; melted|
|1 250 gram packagePhyllo pastry; thawed|
|28 Cherry tomatoes; halved|
|1 200 gr pkgFeta cheese; diced|
|Sea salt; to taste|
|Fresh ground pepper; to taste|
|1 teaspoonDried thyme; (or 1 tbls fresh, chopped)|
|1 Lemon; juiced and zest|
Scrunchy Phyllo Feta Pie Preparation
Preheat oven to 400?
Wash the spinach and gently heat in a large pan until it wilts. Add the nutmeg. Remove from heat.
Lightly butter a deep rectangular dish (11x9"). Open the pastry and cut in ?. Keeping the remaining pastry covered, lay one sheet in the tin, brush witha little butter and top with another sheet. Continue until you have 8 layers.
Spread ? of the spinach over the pastry, then top with ? of the tomatoes and feta. Season with salt and pepper and sprinkle with a bit of the thyme. Top with 3 buttered sheets of phyllo and repeat veg. Make 4 layers.
Add 3 more buttered sheets of phyllo on top, then scrunch up the remaining pieces and arrange these to cover the top. drizzle over the remaining butter. (Sprinkle with pine nuts if you wish).
Bake in the centre of the oven for 25-30 minutes until the pastry is crisp and golden. Combine the lemon juice, zest and honey and remaining thyme in a small pan. Bring to the boil, then drizzle this over the warm pie. Cut and serve immediately.
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