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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the spinach into a large pan. | 2. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well. | 3. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. | 4. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. | 5. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. | 6. Brush oil on another piece of pastry and place in the tin, just a little further round. | 7. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. | 8. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil. | 9. Heat oven to 180C/fan 160C/gas 4. | 10. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach leaf	200	g		58.0	8.42	7.26	1.14
sun tomato oil	175		sun-dried packed	-	-	-	-
feta cheese	100		crumbled	39600.0	613.5	2131.5	3192.0
egg	2			143.0	0.72	12.56	9.51
phyllo pastry	0.5	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.