Ingredients
- 2 teaspoons extra-virgin olive oil
- 11oz spinach, washed, drained and roughly chopped
- 1 teaspoon ground nutmeg
- 1 small leek, washed and finely sliced
- 7 sheets filo pastry
- 2 tablespoons reduced-fat spread, melted
- 7oz feta
- Handful pinenuts, toasted
- 2 eggs, whisked
Salad
- 4oz mesclun, washed
- ½ red onion, finely sliced
- 2 tomatoes, cut in wedges
- ½ Lebanese cucumber, sliced
- 1 tablespoon balsamic vinegar whisked with 1 tablespoon extra-virgin olive oil
Preparation
- Preheat oven to 360°F. Lightly spray a 8″ square baking tin with oil.
- In a non-stick frypan heat olive oil over medium heat. Add leek and cook, stirring occasionally, for 3 minutes. Add spinach and nutmeg and cook 2-3 minutes until spinach is wilted, and to cook off any liquid. Season with pepper.
- To prepare pastry, line base of baking tin with one sheet of filo, leaving a decent (about half) overhang. Brush over a little melted spread before layering another pastry sheet, rotating tin slightly so overhang is in a different position. Repeat this step with 4 more filo sheets, until bottom of tin is covered, and pastry evenly overhangs the entire tin.
- Evenly distribute leek and spinach mix into pastry tin. Sprinkle over pinenuts and crumble over feta. Pour whisked eggs in carefully. Bring overhanging edges of pastry up and over the filling. Scrunch the 2 remaining filo sheets a little for texture and place over top. Brush with remaining spread.
- Bake for 30 minutes or until golden and crisp. Meanwhile, in a large salad bowl combine salad ingredients and dress with balsamic vinaigrette.
- Remove pie from the tin and serve with salad.