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Categories:
butter vegetable oil spring onions garlic frozen spinach pastry eggs heavy cream Parmesan cheese thyme Feta cheese tomato chutney mixed greens
Viewed: 22 - Published at: 5 years agoIngredients
- 1/2 cup butter melted
- 1 tablespoon vegetable oil
- 6 spring onions thinly sliced
- 2 cloves garlic minced
- 8 3/4 ounces frozen spinach thawed and excess liquid squeezed out
- 10 sheets filo pastry
- 8 eggs at room temperature
- 1 cup heavy cream
- 1 1/2 ounces Parmesan cheese freshly grated
- 3 teaspoons fresh thyme finely chopped
- 6 ounces feta cheese crumbled
- tomato chutney to serve
- mixed greens to serve
Method
- Preheat oven to 350°F. Grease an 8 inch springform pan with melted butter. Heat oil in a large frying pan over medium heat, add onion and garlic and cook, stirring, for 2 mins or until softened. Add spinach and cook for 2 mins or until heated through. Cool slightly.
- Place 1 sheet of pastry on a fiat surface. Brush with a little melted butter then fold in 1/2 to form a square. Repeat with remaining pastry and butter to make 10 squares. Place 1 pastry square in prepared pan, with corners extending above rim. Brush with remaining butter. Top with another pastry square, rotating pastry slightly. Repeat layering and rotating pastry squares in pan to form a pastry shell.
- Whisk eggs, cream, parmesan and thyme then add spinach mixture and feta. Transfer to prepared pastry shell and place on a baking tray. Bake for 50 mins or until filling is set. Let cool for 15 mins in the pan then cut into wedges. Serve with tomato chutney and mixed greens.
