Spinach, Lemon & Feta Filo Pie and To Do Lists

Do what you need to do, so that you can do what you want to do. ~ Denzel Washington in The Great Debaters

Much easier said than done though, no?

It's a funny rule of the universe that big jobs on the To Do List that have to be done are always the hardest to get round to.

I always find myself getting the little easy jobs out of the way and leaving the big intense job to sit in the corner, sulking moodily.  I'll tidy the house, vaccuum, rearrange the pantry, update contacts on my phone, trawl the web for jobs, sofas, anything.  You know, little niggly things that really should get done but aren't exactly urgent, all the while the hefty HAVE to do pile sits there.  Waiting.  Looming.

It's the story of my life at the mo and of this post.  I have a big back log of baking posts from ages ago to write up but instead I will post about this delicious Spinach, Lemon and Feta Filo Pie I made for a picnic last week.

{a perfect wellington day for a picnic}

While To Do Lists are hard to do, this pie is most definitely not.  The recipe is based on a good old Jamie Oliver recipe.  And in true Jamie style it's super easy to bash together and uses ingredients you are likely to have lying around.  I actually love this pie.  You could make this with one hand tied behind your back but the finished product looks and tastes stunning.

The spinach and feta combo is a total classic but it's the lemon zest that makes this pie spectacular.  That citrus burst makes the whole pie taste of sunshine and summer.  It's light, full of flavour and pretty good for you too.  Just ask Popeye.

Even using filo wasn't as much of a drama as I imagined it would be.  Coz you use so many layers, it doesn't matter that they are a bit ripped here and there.  Rustic and scrunchy = crispy and lovely.

I whipped it up the morning of the picnic and was running a bit late so I found that I really should have cooked it for a little longer on the stove top before baking it but it was still mostly set and totally noms.

This pie has everything going for it.  Looks good, tastes good, and since spinach is such a super food, it'll make you filo good too!

Spinach, Lemon & Feta Pie

Based on a Jamie Oliver recipe from 30 Minute Meals.

Serves 8 as part of a picnic or 4 as a light meal

6 large eggs
200g feta
200g edam cheese, grated (tasty cheddar would be great, use any cheese you like really)
1 tsp dried oregano
zest of 1 large lemon
400g frozen spinach, defrosted and drained (squeeze out excess water)
1 pack frozen filo (270g) defrosted
3 Tbsp extra virgin olive oil (use really fruity good stuff)
1/2 tsp paprika
1/2 - 3/4 tsp salt (more if using edam, less if using cheddar...I tend to like things on the salty side)

1. Preheat your oven to 200oC.  In a large mix spinach, oregano, eggs, grated edam, oregano, paprika, olive oil lemon zest and salt. Break the feta in to little bits and mix through.  Set aside.

2.  Lay a piece of tin foil or baking paper (~ 40cm long) on a clean work surface.  Rub olive oil over the surface (or spray generously with olive oil spray).  Scrunch up the paper/foil then lay out flat again.  Lay four sheets of filo on the baking paper to cover the surface, making sure they overlap with a generous margin.  Rub more olive oil over the filo and season with a little salt and pepper.  Repeat the process until you have three layers of filo pastry in total (so that's three layers of four).

3. Gently transfer the paper and filo layers into a oven proof frying pan.  Mold the pastry and paper into the pan, letting the edges flop over the edge.

4. Pour the eggy spinach mixture into the pan and spread evenly.  Fold the edges over the top of the mixture roughly to get lots of rustic folds that will crispy up nicely.  Heat the frying pan on the stove over medium-high heat for around 5 minutes to get the bottom cooking (depends on how long it takes your fry pan to heat up so maybe go a little longer if you're using a heavier pan).  Then place the frying pan into the oven and bake for 20 minutes until golden brown and set in the middle.

5.  Serve hot or warm with a nice fresh salad and tomato relish.  Or ketchup if you are my husband.