big phat greek, feta cheese, meat free, Pie, spinach -
Big Phat Crunchy Greek Bake!
Wherever you go in Greece, a warm slice of freshly made spinach and feta pie (spanakopita!) is always on offer. Ice used our Big Phat Greek seasoning to create this show stopping version is super easy to make at home with just store bought filo pastry and a few more fresh, simple ingredients.
A spinach feta filo pie is perfect for every occasion from lunch with friends or an easy meat free Monday meal to a party, picnic or snack.
Big Phat Crunchy Greek Bake!
Nick Hook
Rated 5.0 stars by 1 users
Category
Vegetarian
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
Wherever you go in Greece, a warm slice of freshly made spinach and feta pie (spanakopita!) is always on offer. Ice used our Big Phat Greek seasoning to create this show stopping version is super easy to make at home with just store bought filo pastry and a few more fresh, simple ingredients.
A spinach feta filo pie is perfect for every occasion from lunch with friends or an easy meat free Monday meal to a party, picnic or snack.
Ingredients
-
3 courgettes, diced into small cubes
-
3 medium sized baking potatoes, diced into small cubes of the same size
-
1 medium size, white onion, diced
-
2 cloves of garlic, chopped
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1 bag of spinach, wilted, squeezed of water.
-
1 block of feta cheese
- 150g cheddar cheese
- 100g Parmesan
-
1 tablespoon a Big Phat Greek seasoning
- One pack of filo pastry
- 150 g of melted butter
- Good bunch of past fresh parsley, chopped
- A good bunch of fresh mint, chopped
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1 handful of raisins
- 300ml veg stock
- 1 tsp nutmeg
- Zest of 1 lemon.
- 1 tsp white pepper
- Salt & pepper for seasoning
Directions
Set oven to 185ºc
- Wilt the spinach, set aside.
Fry onion and garlic for a few minutes. Then add courgette, potato, raisins, Greek seasoning, pepper and fry off for 3-5 mins. Add veg stock and simmer until potatoes are cooked and liquid has reduced. Leave to cool.
Once fully cooled, crumble in the feta, greated cheddar, Parmesan add chopped mint, chopped parsley and chopped spinach. Mix well and prep your filo.
Layer a baking tin with filo so it overlaps the sides. Brush with melted butter and start to fill with a layer of mix. Then cover with a layer of filo, then add more filling. Repeat the process as many times as you like, depending on the size of your tin. Wrap the sides of the overlapping filo over and cover well with a ruffle of filo pasty. brush with melted butter.
- Bake in the middle of the oven for approx 50mins,
For the Mint Yoghurt combine
- Half a cucumber, grated
- Chopped fresh mint
200 g of Natural yoghurt