Greece · Plant-based · No. 174
Greek Spinach & Feta Filo Bake
One portion, 24 minutes, and only 9 minutes of chopping. Vegetarian. About 540 kcal and 23 g protein.
Per portion
540kcal
23 gProtein
37 gCarbs
33 gFat
Calories from protein 17%, carbs 28%, fat 55%. Estimated from the ingredients.
Roughly £2.60 a portion.
Veg
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Wilt the spinach in a dry pan for 2 minutes, then squeeze out excess water and chop.
- 3
Mix the spinach with the feta and egg.
- 4
Layer the filo sheets, brushing with oil between each, spoon the filling in and fold into a parcel.
- 5
Bake for 12–14 minutes until golden and crisp.
- 6
Meanwhile, toss the cucumber, tomato and red onion with a little olive oil and a pinch of salt, and serve alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/greek-spinach-and-feta-filo-bake/
