Mixed greens filo pie

Name: Mixed greens filo pie
Total time: 1 h 20 min
Yield: 8
Cuisine: greek
Ingredients: 50 g mixed nuts and seeds; 2 cloves of garlic; 2 onions; olive oil; 800 g mixed greens such as kale, chard, spinach; 1 lemon; ½ a bunch of fresh dill (15g); 4 large free-range eggs; 6 large sheets of filo pastry; 150 g feta cheese; runny honey

With eggs, feta & dill

Vegetarianv

“This filo pie is a bit of a twist on the traditional spanakopita – as with rural variations, we've combined the spinach with other veg. ”

Serves 8

Cooks In1 hour 20 minutes plus cooling

DifficultyNot too tricky

Jamie Magazine Dinner Party Greek Pies & pastries Mains

Nutrition per serving

Calories 299 15%
Fat 14.4g 21%
Saturates 4.5g 23%
Sugars 7.5g 8%
Salt 1.5g 25%
Protein 14.9g 30%
Carbs 27.9g 11%
Fibre 4.2g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

Tap For Method

Ingredients

50 g mixed nuts and seeds
2 cloves of garlic
2 onions
olive oil
800 g mixed greens , such as kale, chard, spinach
1 lemon
½ a bunch of fresh dill , (15g)
4 large free-range eggs
6 large sheets of filo pastry
150 g feta cheese
runny honey

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Toast 50g of mixed nuts and seeds in a dry pan over a medium heat until golden, then remove to a small bowl.
Peel and finely chop 2 cloves of garlic and 2 onions, then add to a large pan over a medium heat with 1 tablespoon of olive oil and cook for 10 to 15 minutes, or until soft and sticky, but not coloured.
Trim 800g of mixed seasonal greens, removing any tough stalks, then roughly chop and add to the pan. Cook everything for a further 5 minutes, or until the greens have wilted.
Remove the pan from the heat and finely grate in the zest from 1 lemon, then squeeze in the juice. Pick and finely chop the dill (15g), stir through the greens and season to perfection with sea salt and black pepper. Leave to cool.
Place 4 large eggs in a pan of boiling water and cook for 7 minutes, then drain and run under cold water to stop them from cooking further. Peel and chop into 2cm chunks.
Preheat the oven to 180ºC/350ºF/gas 4.
On a large surface, lay out 3 sheets of filo side-by-side with the short edges towards you, overlapping each one by 2.5cm and brushing between the overlaps with a little oil.
Lightly brush the filo all over with olive oil, then place the remaining 3 sheets directly on top, arranging them in the same way.
Leaving a 2.5cm border around the edge, crumble over an even layer of feta cheese (150g total). Arrange the greens on top, then scatter over the chopped egg.
Working quickly but carefully, gently roll the filo from one of the long edges, so you have a sausage shape, folding under the ends. Tuck in one end of the sausage and roll it slowly and carefully into a pinwheel shape, gently pushing it together as you go (if the filo tears, don't worry, just carry on).
Slide onto a baking sheet and tuck in the loose end to neaten up. Brush with one last coating of olive oil and bake for 40 to 45 minutes, or until the filo is golden and crispy. Leave to cool for 5 minutes.
Place the pie on a chopping board, drizzle with a little runny honey and scatter over the toasted nuts and seeds. Delicious served with a little Greek yoghurt, if you like.