Make it meaty
Chicken pies: Add 1 cooked, shredded chicken breast to the spinach mixture, then oil 3 sheets of filo per portion and lay them out on top of each other. spoon a few tbsp of the mixture onto one end of each pastry stack. fold over the edges and roll up to make cigar-shaped packages. Brush with
oil and cook for 15 mins or until golden and crisp.
1 Put the spinach into a large pan. Pour over
a couple tbsp water, then cook until just
wilted. Tip into a sieve, leave to cool a little,
then squeeze out any excess water and
roughly chop. Roughly chop the tomatoes
and put into a bowl along with the spinach,
feta and eggs. Mix well.
Carefully unroll the filo pastry. Cover with
some damp sheets of kitchen paper to stop
it drying out. Take a sheet of pastry and brush
liberally with some of the sundried tomato
oil. Drape oil-side down in a 22cm loosebottomed
cake tin so that some of the pastry
hangs over the side. Brush oil on another
piece of pastry and place in the tin, just a little
further round. Keep placing the pastry pieces
in the tin until you have roughly three layers,
then spoon over the filling. Pull the sides into
the middle, scrunch up and make sure the
filling is covered. Brush with a little more oil.
Heat oven to 180C/fan 160C/gas 4. Cook
the pie for 30 mins until the pastry is crisp
and golden brown. Remove from the cake
tin, slice into wedges and serve with salad.