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Categories:Viewed: 89 - Published at: 4 years ago
Ingredients
- 1 lb potatoes, peeled and cut into small cubes
- 6 cups spinach
- 1 tbsp olive oil
- 8 oz bacon, chopped
- 3 oz pitted black olives
- 4 tbsp pine nuts, toasted
- 1 1/4 cups feta cheese, crumbled
- 7 oz filo dough
- 3 tbsp butter, melted
Method
- Cook potatoes in boiling, salted water for 10 minutes. Drain and place in a large bowl.
- Place spinach in a large pan, cover and cook for 2-3 minutes, stirring, until wilted. Drain well, squeezing spinach to remove excess water. Add to the potatoes.
- Heat the oil in a large, heavy-based frying pan and cook bacon for 5 minutes until golden. Add to the bowl with the olives, 3 tbsp pine nuts and the feta cheese. Season generously and mix gently.
- Preheat oven to 425F. Unroll the filo dough and brush top sheet with butter. Place in a 9 x 12 inch rectangular shallow roasting pan. Continue brushing pastry sheets and layering, overlapping the sheets and allowing excess pastry to hang over edges. Reserve final 3 sheets for top of pie.
- Spoon filling into the pan and level the surface. Fold overlapping pastry over filling, brush reserved sheets with butter and arrange on top. Sprinkle with remaining pine nuts and bake for 30-35 minutes until golden and crisp. Serve warm or cold cut into squares.
