Spinach, Wild Garlic & Feta Filo Parcel
Make sure you squeeze out all of the excess water from the spinach and the wild garlic before adding them to the egg mixture.
I get very excited for all of the green goodness that Spring brings with the vegetables that come into season. Buy the freshest and therefore tastiest spinach, it will result in a pie packed full of vitamins, antioxidants and key minerals – iron and calcium. Wild garlic is one of the first spring greens to pop up and you can forage for it by hunting it down in damp woodlands. You can quickly identify it from its strong garlic smell and it adds a great depth of flavour to the tart filling.
Please see ingredient substitution list at the bottom of the recipe.
600g Fresh Spinach
1 Handful Wild Garlic (about 10-15 leaves)
5 Spring Onions
15g Fresh Mint
20g Toasted Pine Nuts
½ Lemon (juice)
5-6 Sheets Filo Pastry
100g Butter or 100ml Olive Oil
Equipment – Chopping board, kitchen knife, large saucepan, colander, large mixing bowl, circular cake tin or quiche case & pastry brush.
Step by Step Instructions
Step 1 – Cook and Prepare the Spinach & Wild Garlic
Wash the wild garlic and spinach, combining the leaves.
Heat a large sauce pan and fill it ¼ full with water. Heat the water until it is boiling.
Add the spinach and wild garlic and cook them until they have wilted. Once the leaves have wilted drain them immediately and run cold water over them until they are totally cool. You will need to cook the spinach and wild garlic in batches.
Once the leaves are cool enough to handle, pick up a handful and squeeze out as much liquid as you can and shred the leaves with your hands. Add the hand-dried shredded spinach and wild garlic to a large mixing bowl.
Step 2 – Prepare Chopped Ingredients
Remove the top green end and brown root from the spring onions. Wash in between the green layers. Finely chop the spring onions and add them to the mixing bowl.
Wash and pick the leaves of the mint. Finely chop the leaves and add them to the mixing bowl.
Step 3 – Finish and Season the Filling
Crumble the feta up and add it to the mixing bowl.
Break the eggs into the mixing bowl and whisk them into the spinach mixture
Add the toasted pine nuts. You can reserve some to sprinkle on top of the filo parcel when you serve it.
Season with salt and pepper and add a squeeze of the lemon juice
Step 4 – Assemble Pie
Unwrap the filo pastry and add it to a flat surface. Cover it with a tea towel to stop it from drying out.
Melt the butter (if using).
Brush a layer of the filo pastry with the melted butter (or olive oil) and drape the coated-side down in a 22cm loose bottomed cake tin so that some of the pastry hangs over the side.
Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have 5-6 layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more butter or oil if needed.
Step 5 – Bake Pie
Bake in the oven for 25-30 minutes until the pastry is golden brown and crisp.
600g Fresh Spinach – 450g Frozen Spinach
15g Fresh Mint – Fresh parsley / coriander / chives
200g Feta – 100g parmesan & 100g Cheddar // 100g Cottage Cheese & 100g Parmesan
20g Toasted Pine Nuts – 20g Toasted Flaked Almonds