Preheat the oven to 350. Wash the spinach leaves and wilt in a
large saucepan over medium heat. Transfer to a colander, press out
the excess liquid, then chop
Place the oil in a frying pan over medium heat. Cook the onion for
4 minutes or until soft.
Brush a sheet of filo with melted butter. Top with another sheet
and brush with more butter. Repeat with all the pastry sheets. Place
pastry in an 8 1/2 in square ovenproof dish, letting some of the
pastry overhang the edges and trim any excess.
Combine the spinach, onion, fetta, dill, eggs, sour cream, nutmeg,
salt and pepper and pour into the pastry case. Bake for 20 minutes
or until golden.
Serving
Suggestions
Serve warm or cold.
Originally Submitted
11/6/2007
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