Cheese, Potato & Spinach Filo Pie - Penguin Books New Zealand
I wrote this recipe for a Greek-style filo pie after going to Mary Quicke’s farm and dairy near Exeter.
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Ingredients
- 600g potatoes, peeled
- 260g spinach, washed
- 25g butter
- 1 large onion, sliced
- 175ml double cream
- 2 medium eggs, beaten
- ½–1 tsp English or Dijon mustard
- 7–8 sheets of filo pastry
- 50g butter, melted
- 175g mature or vintage vegetarian Cheddar or Quicke’s Double Devonshire, coarsely grated
- Salt
- black pepper
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