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- 1 x packet of filo pastry
- 1 x onion (diced)
- 2 cloves garlic diced
- 1 x box of frozen spinach
- 2 cups fresh shelled peas
- 2 x zucchini grated on a cheese grater
- 1 x packet of feta cheese
Find a nice earthen ware dish to make your pie in. Oil the base and sides.
In a fry pan pour 2 tablespoons of olive oil and sauté garlic and the diced onion until it is soft and translucent.
Add shelled peas, zucchini, and spinach and crumble the feta cheese over the mixture. Fry on a low heat until cheese is melted and vegetables are soft. Add salt and pepper and chilli.
In the dish place sheets of filo pastry with olive oil in between. Allow the extra to drape over the edge. You will need four sheets of filo. On top of this place the mixture and spread around the dish. Add another layer of filo and olive oil and then add more filling. Grate lemon zest over mixture and squeeze lemon juice over. Place one last piece of filo on top of the mixture and fold the edges of hanging over filo into dish. Brush with olive oil and place in the oven around 170 degrees.
When pastry turns golden bring out of oven and serve with a salad and a wedge of lemon.