Featuring spinach, rocket, dill, mint and parsley, this pie is a fantastic way to get in your five-a-day!
- 2 tbsp olive oil
- 1 bunch spring onions, finely sliced
- 4 garlic cloves, crushed
- 700 g English spinach, chopped
- 250g rocket
- 4 eggs, lightly whisked
- 400 g feta, crumbled
- ¼ cup parmesan cheese, grated
- ¼ cup couscous
- ¼ cup finely shredded dill
- ¼ cup finely shredded mint
- 2 tbsp finely shredded parsley
- salt and pepper to season
- 10 sheets filo pastry
- 150 g butter, melted
- pickled cucumber, to serve
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a large frying pan over high heat and add the olive oil. Fry the spring onions and garlic for about 2 minutes until fragrant.
Add the spinach and rocket and fry for about 10 minutes until the mixture is wilted and the liquid evaporated. Allow to cool to room temperature, then add the eggs, feta, parmesan, dill, mint, parsley and the couscous then mix well. Season to taste with salt and pepper.
Heat your oven to 180°C.
Brush the inside of a 24cm springform tin with butter and lay a sheet of filo pastry into the base so that the pastry covers the base and sides, and overlaps the tip of the tin. Brush the sheet of pastry with butter and add another sheet on top - at a slight angle to the first. Continue adding sheets of pastry, and brushing with butter, overlapping each sheet and covering the base until you have sheets of pastry covering all around the sides of the tin.
Place the spinach and rocket filling in the centre and fold the edges over to encase the filling. Brush liberally with butter and bake for 50 minutes.
Allow to cool in the tin, then remove and slice. Serve with pickled cucumber and lemon wedges.
Photography by Lucy Alcorn.