spinach and feta filo without feta

20170820_164652another post so soon you ask? well, the feedback has been so overwhelming i felt it would be a shame to lose the momentum. its always been such a supportive community and i just want to thank you all for your ongoing appreciation. snow, i know how much you enjoy onions so this one’s for you ralphie.

ingredients:

2 boxes of frozen spinach, defrosted and drained of their disgusting, fetid green juices

half a bunch of spring onions (or most of a bunch as per the above) finely chopped

2 whole onions very finely chopped

350g feta crumpled. i used cheese de goat. i dont see what all the feta fuss is about

4 eggs beaten

half a cup of oil

pepper

melted butter (maybe 100g? its just for brushing on pastry so who can say)

1 pack filo pastry (which needs to be left either in the fridge overnight or for 2 hours at room temp. no one told me. nothing comes easy)

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mix spinach, onions, spring onions and cheese together

in a separatist bowl mix eggs, oil and pepper with a fork

pour egg mix into cheese and spinach mix – mix very well

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brush the base of baking dish with melted butter

lay 2 layers of pastry then paint with butter

lay another 2 layers then paint with butter

then cut pastry in half and lay half pastry, slightly overlapping each other and paint with butter again. keep doing this until half the filo is used up

pour the filling in

then cover with the other half of the filo, painting each layer with butter as you go

bake for 45 mins at 180 degs

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3 Responses to “spinach and feta filo without feta”


  1. 1 Joy August 21, 2017 at 10:30 pm

    Yum yum yum. Thanks! Can’t wait to try it. I’d be even happier to try the one you cook. Glad your oven is working well. More dishes please….

  2. 2 oj August 22, 2017 at 2:03 pm

    hear, hear, joy. if that is your real name. as doge tells it, ‘umyums make daddy cross’. but daddy’s not here right now, is he?

  3. 3 oj August 22, 2017 at 2:05 pm

    you’re right- the key to it all is not measuring butter quantity. it’s simply better to just not know.


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