A deliciously light, crunchy, layered filo pastry bake, with a filling of spinach, feta cheese, tomatoes and pine nuts — a classic Greek combination.
2 portions vegetables
The filling can be made up to 2 days ahead and kept chilled. When ready to serve, bring the mixture to room temperature, then complete the recipe.
For a non-vegetarian pie, add 150g chopped streaky bacon with the onion in step 1 and cook for 10 minutes. Continue with the recipe, omitting the fetta cheese and adding ⅓ cup (30g) grated parmesan cheese instead.
Absolutely divine. So easy to make. Thank you!!!! - 29 Oct 2009
this was really nice and simple to make. yum - 27 Mar 2009