Spinach and Feta Pie

Votes: 3

Time: 1 hour 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 457, total fat 29 G., saturated fats 12 G., proteins 11 G., carbohydrates 41 G., fiber 5 G., cholesterol 73 mg, sodium 675 mg, sugar 7 G.

This Mediterranean layered pie with spinach and feta filling makes a complete dinner when paired with a light tomato and olive salad. The pie is made with layers of filo dough, layered and filled with filling. Serve warm.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pie

2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1 small bunch Swiss chard, stems and leaves chopped separately (about 350g)
0.5 cups long-grain white rice
2 x 280g packages frozen chopped spinach, thawed and squeezed out
1 large egg, beaten
170 g feta, preferably Greek, crumble
1/3 cup coarsely chopped dill
1/3 cup golden raisins
1/4 cup pine nuts
1 teaspoon finely grated lemon zest
12-14 sheets of filo dough
0.5 cup unsalted butter, melted

Tomato salad

3 ripe medium tomatoes, cut into wedges
1/2 cup thinly sliced pepperoncini peppers
1/4 cup halved olives, such as Kalamata
2 tablespoons extra-virgin olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: filo dough, chard, spinach, long-grain rice, tomatoes, peperoncino pepper, Kalamata olives, raisin, pine nuts, lemon zest

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a large skillet over medium heat, heat the olive oil and sauté the garlic, onion, and chard stems until softened, about 5 minutes. Add the rice and 1/2 teaspoon salt and stir. Add 1 cup water, cover, reduce heat to low, and simmer, undisturbed, until the rice is tender but not mushy, about 12 minutes. Remove the lid, add the spinach, chard leaves, and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl and let cool (stir the filling to speed up the cooling).

When the filling has cooled, add the egg, then the feta, dill, raisins, pine nuts and lemon zest.
Place a large sheet of parchment paper on a work surface. Lay out a sheet of phyllo and brush with melted butter. Place another sheet on top, crisscrossing it and brush with butter again. Lay another 6 sheets of phyllo in the same manner, diagonally across the first two sheets, brushing each sheet with butter to form a circle.
Spread the filling over the center of the dough and fold the edges over the dough to form a loose-fitting pie. Grease with butter to ensure the pieces adhere. Lay 4 of the remaining 6 sheets of filo evenly over the pie, tucking the edges under to form a closed disk, and brush the entire surface of the dough with butter. Use the remaining two sheets as needed.
Transfer the parchment-lined pie to a rimmed baking sheet and bake until golden brown and crisp, about 40 minutes. Serve the pie hot or at room temperature with a tomato salad.

Tomato salad:

Combine the tomatoes, pepperoncini, and olives in a medium bowl. Drizzle with olive oil and season with salt and pepper to taste.