A little holiday inspiration with Phil Vickery's traditional Greek spinach and feta filo pie, perfect to get the family eating more veggies this weekend and it'll be on the table in under 30 minutes!

1. In a bowl, mix spinach, breadcrumbs, emmental cheese, feta cheese, pine kernels, garlic, nutmeg, olive oil, salt and white pepper. 2. 2. Take two sheets of filo ...

I loved all of the stuffing flavors, but the spinach and feta ones were ... a popular stuffed pastry in Sephardic Jewish and Israeli cuisine. They are made with puff pastry, filo dough (aka ...

This vegetarian spinach and feta pie will make the whole family love vegetables, a perfect mix between the crispy phyllo dough and the spinach/feta filling that we love so much :-) Chop the onion ...

Tip into a large bowl and add the butter beans, spinach, eggs, feta ... the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry.

Cook the spinach ... crumbled feta, chopped up wild garlic and two beaten eggs. Line an ovenproof cake tin, frying pan or cast iron pan with some parchment. Place a layer of filo pastry down ...

This spiral pie looks really impressive and is fun and, despite its appearance, not difficult to put together. Spanakopita (a traditional Greek spinach and feta pie) is sometimes cooked in this shape.

She is a former Baking and Pastry Editor with experience ... the delicious elements of spanakopita, the Greek spinach and feta pie wrapped in phyllo dough. In this version, spinach and tangy ...

Use a wooden spoon to press out some of the liquid from the cooked spinach and drain. In another small bowl, whisk together the egg white, yogurt, and 1 tablespoon of feta. Add to the cooled ...

25g unsalted butter Olive oil Two cloves of garlic Two large potatoes 1.5 litres vegetable stock Four sheets of filo pastry 50g feta cheese 250g fresh spinach One bunch of fresh dill (20g ...

Tip into a large bowl and add the butter beans, spinach, eggs, feta ... the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry.