It’s coming to the tail end of February and Spring is on its way – I’m dreaming of longer days and sunny weather. So to continue from yesterday’s Greek Theme…
I fancy a Greek Salad, so I’m making Feta and Spinach Filo pies with a lovely fresh salad – just wish we were eating it on some sunny shore 😉
I am starting by cooking down a bag of spinach leaves with a knob of melted butter and a good grating of nutmeg – when it’s wilted, drain and leave to cool – it can them be finely chopped.
In a separate bowl add 2 whole beaten eggs,
the chopped spinach,
a crumbled pack of feta cheese and a pinch of black pepper – the cheese is quiet salty, so no extra with be needed – mix till fully blended.
To make the pies, I take 2 sheets of Filo pastry and ‘paint’ the sheets with melted butter – put into a small buttered pie tin.
Add some of the cheese and spinach mix and close the pastry sheets over the top and paint with more melted butter.
Pop into a preheated (200) oven for 15-20 minutes
till golden and bubbling.
To make the salad, half a cucumber lengthwise and deseed, chop into thick half moons,
half some vine tomatoes (these are from Aldi and taste amazing), peel and finely slice a red onion.
Mix these together and add a handful of black olives and dress with Olive oil, lemon juice and dried Oregano – top with chunks of Feta cheese and sprinkle with more Oregano and a drizzle of olive oil.
I have also added a non authentic ingredient – giant Cous Cous, this is simply to bulk out the salad for Hubby, he works a very physical job and needs the added carbs.
Just the meal you want when it’s tipping down outside – bring on Summer 🤣