So we all love Jamie Oliver (well I do) and we have most of his cook books, the difference with this one is that if you practice you really can make these dishes in 30 minutes.
Lets face it even it is in 35-40 who cares, at least you have tried and you are eating a home cooked meal and not a takeaway!
As you all know I love pies!! I made this on Wednesday night and it was a delicious!
Pre heat your oven to 200C, then get a frying pan and cook the pine nuts, give them as shake every now and then to make sure they are golden brown put on a plate to cool.
SPINACH & FETA PIE
100g pine nuts
300g feta cheese
50g Cheddar cheese
a knob of butter
400g prewashed baby spinach
1 x 270g pack of filo pastry
1 whole nutmeg, for grating
Next Crack 5 eggs into a mixing bowl and crumble in 300g of feta. Grate in 50g of Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, zest
of 1 lemon and a lug of olive oil. Once the nuts are light golden, add them to the egg mixture and mix well.
Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down.
Meanwhile, take the pastry out of the fridge. Lay a large sheet of greaseproof paper, approximately 50cm long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again.
Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of salt & pepper and a pinch of cayenne. Repeat until you have 3 layers.
Once the spinach is really nice and wilted, take the pan off the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg, mix well.
Move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheet over.
Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.