Greek filo pie recipe – Batch Lady meal ideas

TODAY we head to Greece – always a holiday hotspot . . . and you can’t beat the food. Filo pie is a fab dish and brilliant to have in the freezer.

My tip this week is to get some good Pyrex dishes with lids. They are great for batching lasagne and cottage pie. Just pop the lid on and put them in the freezer. No worrying about freezer burn or cling film.

Greek filo pie

Serves four-six

Prep time: 10-15 mins

Cooking time: 30 mins

YOU NEED:

  • 12 cubes frozen spinach
  • Olive oil
  • 115g frozen diced onions
  • 2tsp frozen chopped garlic
  • 200g feta cheese
  • Handful fresh dill, chopped
  • 2 eggs
  • 250g pack filo pastry

METHOD:

  1. Defrost the spinach and squeeze out as much liquid as you can. Put the spinach between sheets of kitchen roll and pat it to soak up extra moisture.
  2. Next, heat olive oil in a frying pan. Cook the onions and garlic until soft, then remove from the heat.
  3. Roughly chop the feta and dill and add to a large mixing bowl with the eggs, spinach and cooked onions and garlic. Season well.
  4. Using a pastry brush, lightly oil an ovenproof dish. Take 2 slices of filo pastry and place over the bottom of the dish with the pastry coming up the sides, brush with olive oil then layer another 2 sheets of filo over the top and repeat again. Make sure the top layer is brushed with olive oil then add the filling.
  5. Spread the filling evenly then repeat the process to enclose the pie with the filo pastry on the top.
  6. When finished, you should have 6 slices of filo on the bottom and 6 slices on the top. Tuck the sides of the pastry over and brush with olive oil over the top, then bake at 180C/fan 160C/gas 4 for 30 mins until golden.

Ready to freeze: Once the pie has cooled, freeze it whole or slice up. It is great for lunches. Whether you are freezing whole or in slices, make sure the pie is well covered with cling film or foil to stop freezer burn.

Ready to eat: Remove the pie from the freezer and cook from frozen at 180C/160C fan/gas 4 for around 25 mins until piping hot and golden.

If you are reheating slices, these will take 15-20 mins in the oven at 180C/160C fan/gas 4 or 2-3 mins in the microwave.

Serve with a side salad and a drizzle of balsamic vinegar.

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  • You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.

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