Preheat oven at 350 f (180 c) grease (with olive oil) a 9x13 inch (25x35 cm)casserole dish or pan. Repeat for a total of 4 sheets, but do not brush the top of the fourth sheet.
Greek spinach and feta filo pie Scrummy Lane
Let the surplus filo overhang the tin.
Filo and feta pie. Top with another sheet and brush with oil. Add the parsley, eggs, feta, mint, dill, salt, pepper and nutmeg to the bowl and stir to combine. Instructions preheat oven to 350 degrees f.
Drizzle a little olive oil into a 25cm×30cm roasting tray and, using a pastry brush, evenly coat the tray. Preheat the oven to 200c/180c fan/gas 6. Layer 3 sheets of filo in the base and up the sides of the tin, brushing each sheet with more oil.
In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon olive oil. Add garlic and onion, and cook, stirring often until the onion is. Prepare the egg wash by whisking an egg with one tablespoon of water.
Mix feta cheese and eggs together in a bowl for the filling; Lay out enough filo to cover the base and drape over the sides, then drizzle with olive oil and brush it all over. In a large bowl smash the feta and anthotiro with a fork.
Season with salt and pepper. Gently soften the onion and garlic in a teaspoon of the olive oil. Lay the first sheet of.
Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. If you want, add a teaspoon of dried herbs (oregano for example) at this point. Line a baking tray or pie dish with silicone paper.
Finely chop the dill, stalks and all, and mix it in. Pierce the pie evenly and brush with the egg wash. Add the mint, dill and pepper and mix.
2 squeeze any excess water out of the defrosted spinach. 100g feta, crumbled 100g toasted walnuts, roughly chopped salt and pepper 3 eggs, beaten olive oil spray 200g filo pastry preheat the oven to. Lay evenly the diced butter on the top phyllo.
Lay the last phyllo sheet on the pie tucking in the corners.