Following on from my Raspberry Cheesecake the other week, made with delicious, in-season raspberries, I thought I'd have a go at baking something else using seasonal produce.
I often add frozen spinach to curries and things but as spinach is only in season for a few more weeks in the UK, I decided to find a recipe calling for it in its fresh form. I found this recipe for a Feta and Spinach Greek Pie and gave it a go. This dish is similar to traditional Spanakopita which, as a veggie, has been a staple dish for me on many Greek island holidays over the years!
It's really easy and the results far exceed the amount of effort put in. I don't know about you, but that is the perfect kind of baking as far as I'm concerned! I followed the original recipe fairly closely but adapted it a bit according to the quantities of the ingredients I had in.
Recipe (serves 4)
200g bag fresh spinach leaves
Half a 270g jar of sundried tomatoes in oil*
100g feta cheese, crumbled
2 medium free-range eggs
Approx. 135g filo pastry sheets
*I used 80g sundried tomatoes (drained weight) but you can add more if you prefer
Loose-bottom cake or flan tin, anything from 20-24cm diameter will work fine
Pre-heat oven to 160C/Gas Mark 4.
It turned out much better than I expected, so I think I will stick to the same quantities next time. I was worried you wouldn't be able to taste the cheese as it didn't look much going into the mixture but considering there's only 25g of feta per serving, it tastes really rich. All in all, the perfect quick summer meal when served warm with a baby leaf salad!
It would be really easy to adapt to your personal taste and to include whatever you happened to have in. It's pretty low on calories and fat too, not that you'd know from eating it as it's very tasty and substantial. I've still got half a pack of pastry in and half the sundried tomatoes so I think I'll be making it again before the end of the week!