Spinach, Dill & Pine Nut Filo Pie | Recipe | Natalie Penny

Name: Spinach, Dill & Pine Nut Filo Pie | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/fan 160°C/Gas 4. Lightly grease a 20cm springform cake tin.; Place the frozen spinach in sieve over a bowl, and push as much liquid as you can out using the back of a spoon. Tip the spinach into a large bowl and set aside.; Add 1 tbsp of the oil to a frying pan over a medium heat. Add the diced onion and sauté until translucent and lightly golden. Add the crushed garlic, and cook for a further minute.; Spoon the spinach mix on top of the pastry, then scrunch up the the remaining 2 sheets of filo, brushing with a little oil as you go, and use it to cover the spinach.; Serve with a Greek-style salad, if you like.

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This is similar to my Spanakopita – it's sort of a cheat's version really, but equally delicious. For speed, I sometimes use shop-bought almond cream…

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Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/fan 160°C/Gas 4. Lightly grease a 20cm springform cake tin.
Place the frozen spinach in sieve over a bowl, and push as much liquid as you can out using the back of a spoon. Tip the spinach into a large bowl and set aside.
Add 1 tbsp of the oil to a frying pan over a medium heat. Add the diced onion and sauté until translucent and lightly golden. Add the crushed garlic, and cook for a further minute.
Spoon the spinach mix on top of the pastry, then scrunch up the the remaining 2 sheets of filo, brushing with a little oil as you go, and use it to cover the spinach.
Serve with a Greek-style salad, if you like.