Spinach Mint and Feta Filo Pie

This SpinachMint and Feta Filo Pie was the vegetarian main at my New Years Eve bash.

Its fairly rustic, but a huge crowd pleaser even with confirmed carnivores.  Even better it can be assembled in about 20 minutes.

I am giving the ingredients that I used here, but you can pretty much chuck in any combination of veggies and cheese, and encase it in this lovely pastry duvet.  

Ingredients:

6 sheets of filo pastry

2 medium leeks  -  very well softened

Baby potatoes - boiled, but keep a bit of bite

300g Spinach - steamed, well drained and chopped

250g Feta Cheese

200g Goats Cheese  (Or brie / camembert etc)

25g Fresh Mint - chopped

Melted butter or vegetable oil for brushing.

Before you start any parcel / pie construction.....or even open the filo packet, its worth getting all your items together and cooked, as the filo dries out and goes brittle very quickly.

1. Chop and saute your leeks.

2. Boil and roughly chop potatoes

3. Cook spinach (I use frozen, but fresh is cool to), and squeeze out as much liquid as possible. Chop roughly.

You are now ready to throw it all in  carefully assemble.

4. I layer my dish with a sheet of greaseproof paper, as it makes it easy to get out, and I like to serve on this.

5. Layer double thickness filo over your dish, overlapping so you get a solid base that wont let the cheese leak out (esp if you are using more / runnier cheeses).

6. Lightly brush with butter or oil.

7.  Place the veggies (in any order), spreading out in layers.

8. Crumble cheeses evenly over the veg in large chunks.

9.  Pull the sides in to start making a parcel shape.

10.  Put the remaining sheets of filo in little clumps, to cover roughly the hole.





11.  Brush all with the remaining butter or oil.

12. Bake at approx 180 degrees for around 25 mins, or until crispy and brown.