At FoodSpace, we’re all about embracing the vibrant, in-season goodness of spinach – a true super food. We’ve created a mouthwatering recipe that lets this green gem shine.
SPINACH, FETA, BUTTER BEAN, AND LEMON FILO PIE
Ingredients:
- 1kg of Fresh Spinach
- 400g of Butter beans, drained
- 2 Onions 2 cloves of garlic,minced
- Rapeseed oil
- 1 whole nutmeg , for grating
- 1 lemon
- 100 g feta cheese
- ½ a bunch of fresh flat-leaf parsley
- ½ a bunch of fresh dill
- 200g natural yoghurt
- 4 large free-range eggs
- 1 pack filo pastry (270g)
- 20g Cheddar cheese, grated
Method:
- Preheat the oven to 180°C.
- Peel and finely slice 2 onions and 2 cloves of garlic, then fry in a large non-stick pan with 1 tablespoon of rapeseed oil for approx 10 minutes or until onions have softened.
- Stir in the spinach, then add a good grating of nutmeg and finely grate over the zest of 1 lemon and juice.
- Crumble in 50g of feta cheese and season to taste with sea salt and freshly cracked black pepper.
- Add the fresh herbs and butter beans to the the spinach mixture. In a bowl, whisk the remaining 50g of feta with 200g of natural yoghurt and 4 large eggs until well mixed.
- Add to the spinach mixture In a baking dish, add the spinach and butter bean mixture to it.
- Layer the baking dish with the filo pastry with several overlapping layers of filo sheets, ensuring each layer is lightly brushed with oil.
- Finely grate over some cheddar cheese ontop.
- Bake for 30 minutes, or until golden.
- Scatter the remaining herbs over the top, serve and enjoy!
Food Storage Tip:
To make your spinach last, store it in the fridge. You want to keep it in its original packaging and place a paper towel in the container. This will absorb any excess moisture, preventing your spinach from going bad.
