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Spinach Pie

This delicious pie should not be assembled until you are ready to cook it as it will go soggy
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Ingredients Method Notes

Ingredients
  

  • 1 bunch silverbeet leaves only
  • 1 pkt baby spinach leaves
  • 250 g cottage cheese I used chive and onion flavour
  • 1/2 C parmesan cheese grated
  • 2 leeks white part only - sliced thinly
  • 180 g fetta crumbled
  • 1 tsp nutmeg
  • 3 eggs lightly beaten
  • S & P
  • Filo pastry
  • 1 tbsp pine nuts

Method
 

  1. Fry the leek and the pine nuts in a tablespoon of oil until leek is soft and pine nuts are coloured
  2. Steam silverbeet adding the baby spinach towards the end. Drain and squeeze out all the water
  3. Add the spinach to the leeks with nutmeg, cheeses and whisked eggs. Season with S & P
  4. Layer ten sheets of filo over an oiled pie plate in a criss cross pattern. Fill the centre with the spinach mixture, folding the pastry over the mixture completely to create a rustic pie. Spray or brush with oil.
  5. Bake at 180 degrees for 1¼ hours

Notes

Source: Pie - my own recipe & salad from Women's Weekly Cooking for Friends Pg. 111