Another Jamie Oliver recipe...but truthfully there are so many variations of this exact pie...so be adventurous...change the seasoning...add sundried tomatoes, broadbeans or olives,...try it with silverbeet or nettles...just as is IS wonderful though! It is written to make a large family pie. I have halved the recipe before though and even made it in small ramekins. So this will work well for the half share portion of spinach too. Ingredients 100g pinenuts 5 eggs 300g feta cheese 50 g cheddar cheese dried oregano 1 lemon a knob of butter 400g spinach 1 * 270g pack of filo pastry cayenne pepper 1 whole nutmeg for grating
Method 1. Toast pine nuts in the oven or cast iron fry pan on the stove. Toss frequently and watch carefully. Set aside. 2. Wash and clean spinach. 3. Crack eggs into mixing bowl and crumble in 300g feta. Grate 50 g Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, zest of a lemon, and a lug of olive oil. Add the nuts and mix well. 4. Put the empty frying pan back on the heat. Add a bit of olive oil and butter and half the spinach. Keep pushing it down and stirring it around, as there is room, add more. 5. Meanwhile, take the pastry out of the fridge. Lay a large sheet of greaseproof paper approx. 50cm long on the workbench, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub olive oil over them. Sprinkle with a good pinch of salt and pepper and a bit of cayenne. Repeat until you have three layers. Keep Stirring Spinach! 6. Once the spinach is nice and dense, take the pan off the heat. Add spinach to the egg mixture and grate 1/2 nutmeg. Mix well. carefully move the greaseproof paper and filo stack into the empty frying pan so the edges stick over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. 7. Fold the filo sheets over the top and let them fall where they will. (I have also added extra sheets on top and then rolled all the edges into a crust) 8. Put the pan back on medium heat for a couple of minutes to get the bottom cooking and then put the pan into a 200 degree oven on the top shelf and bake for 18-20 minutes until crispy and golden.