Spinach and Feta Pie

16

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 medium onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 small bunch Swiss chard, stems and leaves Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped and reserved separately
  • 100g long-grain white rice
  • Salt
  • 560g frozen Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped spinach, thawed and squeezed dry
  • 1 large egg, beaten
  • 170g feta cheese, preferably Greek, crumbled
  • 5 tablespoons coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped dill
  • 4 tablespoons golden raisins
  • 3 tablespoons pine nuts
  • 1 teaspoon finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated lemon zest
  • 12 to 14 sheets phyllo pastry
  • 120ml melted butter
  • For the tomato salad:

  • 3 ripe medium tomatoes, cut into wedges
  • 150g Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced pepperoncini
  • 80g halved pitted olives, such as Kalamata
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Spinach and Feta Pie

Preheat the oven to 200°C. Heat the oil in a large pan over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 240ml water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).

When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.

Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.

Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the tomato salad on the side.

To make the salad: toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.