Feta, chard and spinach filo pie (zelnik) recipe | delicious. magazine

Name: Feta, chard and spinach filo pie (zelnik) recipe | delicious. magazine
Ingredients: 5 tbsp rapeseed oil; 5 shallots, thinly sliced into rings; ¼ tsp freshly grated nutmeg; 200g rainbow chard (or kale), leaves torn to shreds and stalks cut into matchsticks; 200g young leaf spinach; 2 large fresh mint sprigs, leaves picked; Good handful lovage (optional, if in season); 1 large free-range egg, lightly beaten, plus an extra egg, beaten, to glaze; 300g white feta-style sheep’s cheese, crumbled; 40g unsalted butter, melted; 270g filo pastry; 1 tbsp caraway seeds

www.deliciousmagazine.co.uk

This Bulgarian Zelnik pie is packed with feta and dark, leafy greens. It's a wonderful savoury treat that's perfect for summer lunches.

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Ingredients

5 tbsp rapeseed oil
5 shallots, thinly sliced into rings
¼ tsp freshly grated nutmeg
200g rainbow chard (or kale), leaves torn to shreds and stalks cut into matchsticks
200g young leaf spinach
2 large fresh mint sprigs, leaves picked
Good handful lovage (optional, if in season)
1 large free-range egg, lightly beaten, plus an extra egg, beaten, to glaze
300g white feta-style sheep’s cheese, crumbled
40g unsalted butter, melted
270g filo pastry
1 tbsp caraway seeds