Name: Buttered Spinach and Feta Filo Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
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

Buttered Spinach and Feta Filo Pie

Serves 6

Prep Time 15 Mins

Cooking TIme 35-40 Mins

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

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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.