Spinach, feta, tomato and olive filo pie

Thankfully, Gipsy Spread and I are not back at work yet and riding out the British Storms, tucked up blissfully at home. So, again I found myself rummaging around in the freezer (which we are aiming to empty for a defrost), the fridge and store cupboard to make our lunches; which whilst at home, should be very much more interesting than a simple sandwich. I leave those for the working lunches! It was with this in mind, I defrosted the filo, wilted my spinach, roasted my tomatoes and crumbled my feta cheese and took inspiration from the fabulous Greek dish spanakopita.


What you will need
1 bag of spinach
A handful of cherry tomatoes
4 eggs
1 table spoon greek yoghurt or creme fraiche
4 sheets filo pastry
2 handfuls black olives
1 tea spoon chilli flakes
100g feta cheese
Fresh lemon thyme
Melted butter


Firstly, place the cherry tomatoes in a baking tray, season and drizzle with some oil (I used chilli infused rapeseed) and roast at 200 degree for 10-15 minutes until slightly browned and split.


Meanwhile wilt the spinach in a pan and remove all the water.


Next crack the eggs into a mixing bowl, season well with salt and pepper and mix with the yoghurt and chilli flakes. Add the crumbled feta cheese, sliced olives, fresh lemon thyme and wilted spinach and then set aside.


Have some melted butter ready and pile up the four filo sheets, leaving a long 'tail' in a greased round casserole dish, sticking in the centre using the melted butter. See the picture below.

Next, place the egg filling into the centre of the dish and top with the roasted tomatoes.

Cover with the filo 'tails' and bring together the ends by brushing the top with more melted butter.

Swiftly place the dish into the preheated oven to prevent a 'soggy bottom'. Bake in the pre-heated oven  for 25-30 minutes or until the filling is cooked. This will of course depend on how wet your filling is.

Serve either hot or cold, sliced with a fresh green salad and drizzle of balsamic vinegar.