Ingredients

  • 270g filo pastry
  • 400g frozen Spinach, defrosted excess water squeezed out
  • 50g chopped walnuts
  • Zest of 1 lemon
  • 100g feta, crumbled
  • 40g Kerrygold Unsalted Butter, melted
  • 2 garlic cloves, finely sliced
  • 1 courgette, grated
  • 2 tsp dried oregano
  • 1 tsp Nigella seeds
8b5f0b4f-2f1c-463e-88a5-ca606e994d19

Directions

1. Preheat oven at 200C/180C Fan/Gas Mark 6.
2. In a mixing bowl, combine the spinach, grated courgette, half of the butter, oregano, feta, garlic, walnuts and lemon zest
together.
3. Brush a 23cm cake tin with the remaining butter and arrange 4 sheets of filo, covering the base but also plenty overhanging
the tin.
4. Spoon the filling into the tin and fold the overhanging filo over the top, roughly scrunch the remaining sheets and place on
top.
5. Brush the top of the pastry with butter, being careful not to flatten any of the undulating pastry. Sprinkle the Nigella seeds
on top.
6. Bake in the oven for 35-40 minutes until golden brown.

explore our

Similar Recipes

Caramelised orange pancakes with maple & cinnamon butter

Carefully segment 3 large oranges by cutting away the peel and pith,...

Serves 4

Summer Chicken Casserole

Preheat the oven to 350°F/Gas 4. Place a casserole dish o...

Serves 4
Main courses

Kerrygold Grilled Lamb Chops with Harissa Butter

...

Serves 4
Main courses

Stuffed Turkey Crown with Cranberry Butter

...

Serves 8-19

Spaghetti with Kale Pesto

1. Bring two saucepans of water up to a boil with a pinch of sea salt...

Serves 4
Baking

Kerrygold Shortbread Easter Egg Biscuits

1. Preheat the oven to 180C/160C Fan/Gas Mark 4 2. Rub butter and sug...

Serves 18

Blueberry and Banana Muffins

Preheat the oven to 200C/ 180C Fan/ Gas 5. Line a 12 hole muffin tin...

Serves 12
see more