6 + portions. Maximum cost: £15.20,
Skill level: Easy (you need a good amount of work space to assemble)
Total cooking time: 35 minutes,
- Prep time: 10 minutes,
- Cooking time: 25 minutes,
Equipment used: 1 frying pan suitable for the oven, 1 large mixing bowl, 50cm square of grease-proof paper
Original recipe: Jamie’s 30 Minute Meals; Spinach and feta filo pie
Channel your inner Greek goddess to recreate Jamie’s version of a traditional Spanakopita; a Greek spinach and feta filo pie. As featured in his 30 minute meals book, this actually takes around half an hour to make (unbelievable)
(Original recipe in bold font)
Toast 100g pine nuts in a dry ovenproof pan, tossing occasionally. When nicely browned, empty onto some kitchen paper and pop the pan to one side to use again later.
Take the packet of filo pastry out of the fridge and allow it to come to room temperature. You will need 12 sheets, but leave the lot in the packet otherwise it can become stiff and break (you can put any remaining sheets in the freezer)
Measure out the correct quantities of Cheddar (50g) , feta (300g) and spinach (400g)
Start with the spinach and feta filling.
Crack 5 eggs into a large mixing bowl and add the 300g feta and 50g Cheddar cheese. I’ve previously substituted the cheddar for Edam which works just as well.
Add a pinch of pepper, a couple of pinches of dried oregano, the zest of 1 lemon and a lug of olive oil. Add the toasted pine nuts to this mixture.
To wilt the spinach, put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half (200g) of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn’t catch on the bottom and there’s room, start adding the rest, stirring frequently. When this is really nice and dense, take the pan off the heat.
To prep your pastry… lay a large sheet of greaseproof paper, approximately 50cm long on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle (I opted for a square) overlapping at the edges so they almost cover the paper.
Rub some olive oil over them. Sprinkle over a good pinch of salt and pepper and a pinch of cayenne (use reasonably sparingly) Repeat until you have 3 layers. (Don’t worry about any cracked bits)
Add the wilted spinach to the egg mixture and grate in 1/2 a nutmeg (a little goes a long way I think). Mix well. Give the pan a quick wipe with some kitchen towel as you’ll re-use this to cook the pie.
Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out . Fold the filo sheets over the top and let them fall where they will. Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.
The pie can be eaten hot, or left to cool and refrigerated.
Serve with tomato & bread salad, courgette & mint salad or broad bean & pea salad
All prices from Sainsbury’s, March 2017, unless otherwise stated
- 5 eggs (£1.50 for 6)
- 300g feta cheese (£2.00 for 200g, so 2 packs needed)
- 50g cheddar cheese (£2.25 for 400g)
- 1 lemon (35p)
- 400g bag of spinach (£1.40 for a 260g bag, so 2 needed here)
- 6 sheets of filo pastry (£1.45 for a 220g pack)
- 100 g pine nuts (£2.85)
- cayenne pepper
- dried oregano
View other vegetarian meals
View other Jamie Oliver recipes