Egg And Spinach Pie

Name: Egg And Spinach Pie
Ingredients: 1/2 cup butter, melted; 1 tbsp vegetable or olive oil; 6 None spring onions, thinly sliced; 2 cloves garlic, minced; 8.75 oz frozen spinach, thawed and excess liquid squeezed out; 10 sheets filo pastry; 8 None eggs, at room temperature; 1 cup heavy cream; 1.5 oz parmesan cheese, freshly grated; 3 tsp fresh thyme, finely chopped; 6 oz feta cheese, crumbled; None None tomato chutney, to serve; None None mixed greens, to serve

13 ingredients

3 steps

Ingredients

1/2 cup butter, melted
1 tbsp vegetable or olive oil
6 None spring onions, thinly sliced
2 cloves garlic, minced
8.75 oz frozen spinach, thawed and excess liquid squeezed out
10 sheets filo pastry
8 None eggs, at room temperature
1 cup heavy cream
1.5 oz parmesan cheese, freshly grated
3 tsp fresh thyme, finely chopped
6 oz feta cheese, crumbled
None None tomato chutney, to serve
None None mixed greens, to serve

Directions

1

Preheat oven to 350°F. Grease an 8 inch springform pan with melted butter. Heat oil in a large frying pan over medium heat, add onion and garlic and cook, stirring, for 2 mins or until softened. Add spinach and cook for 2 mins or until heated through. Cool slightly.
2

Place 1 sheet of pastry on a fiat surface. Brush with a little melted butter then fold in 1/2 to form a square. Repeat with remaining pastry and butter to make 10 squares. Place 1 pastry square in prepared pan, with corners extending above rim. Brush with remaining butter. Top with another pastry square, rotating pastry slightly. Repeat layering and rotating pastry squares in pan to form a pastry shell.
3

Whisk eggs, cream, parmesan and thyme then add spinach mixture and feta. Transfer to prepared pastry shell and place on a baking tray. Bake for 50 mins or until filling is set. Let cool for 15 mins in the pan then cut into wedges. Serve with tomato chutney and mixed greens.