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June 17, 2014 / Chris Blum

Spinach and Feta Pie with Tomato and Cucumber Salad

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Another winner from Jaimie Oliver!!! While the pie baked you can whip up the salads so it works for weeknight meal. I had some extra egg whites so I used a combo of egg whites and whole eggs. I also added kale to mine.

Ingredients:
1/4 c pinenuts, toasted
3 egg whites
2 eggs
10½oz feta cheese
2 oz Cheddar cheese
Dried oregano
1 lemon
1 TBSP
14 oz prewashed baby spinach
10 oz baby kale
6 sheets of filo
Cayenne pepper
Nutmeg

TOMATO SALAD
1/3 c basil leaves
1 clove of garlic
White wine vinegar
1 pint mixed cherry tomatoes
Olive oil
Salt and pepper

CUCUMBER SALAD
1 cucumber, quarter and sliced into 1/4 inch pieces
10 black olives, rinsed and chopped
2tbsp balsamic vinegar
3 spring onions, sliced thin
1 TBSP lemon juice
½ tsp Aleppo pepper or chili flakes
5 or 6 sprigs of fresh mint, leaves chopped fine

Preheat oven to 400.

SPINACH & FETA PIE:
Combine eggs and cheese in a a food processor and pulse a couple times to combine. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a 1 TBSP of olive oil.

In a non stick skillet melt butter over medium heat. Add spinach and kale and cook until just wilted. Cool slightly. Drain the excess liquid by squeezing with tongs and place in the processor with eggs and cheese. Pulse a couple times to combine, stir in pine nuts.

Use a 9 inch cake or pie pan, line it with parchment paper. Scrunch up the paper, push down to line the pan, spray with olive oil. Arrange 2 filo sheets across it, spray with olive oil, than 2 more across those the the final 2 at a diagonal, you want to be sure it is laid out to over the pie once the filling is added. Pour your spinach mixture in and cover with the filo. Spray with olive oil and top with a little nutmeg and cayenne pepper.

Bake for 25 minutes or so until golden and set.

While the pie is baking make your salads.

CUCUMBER SALAD:
In a small bowl, pour 2tbsp balsamic vinegar over the olives and push down on the olives, so the vinegar starts pulling out their saltiness.

Toss cucumbers, onions, Aleppo pepper, mint and olives in a small bowl. Toss with 1 TBSP olive oil and 1 TBSP lemon juice, toss to mix.

TOMATO SALAD
Combine basil with a pinch of salt and pepper, a peeled clove of garlic, 1 TBSP olive oil and a splash of white wine vinegar in a small food processor. Process until chopped fine. Halve or quarter the tomatoes, toss with the basil mixture.

Serves 4.

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