Spinach and lentil pie

Yield: 6 servings

Measure Ingredient
400 grams Fresh spinach; (13oz)
125 grams Feta cheese; crumbled (4oz)
1 tablespoon Oilve oil
\N \N Freshly grated nutmeg to taste
125 grams Split red lentils; cooked (4oz)
25 grams Unsalted butter; melted (1oz)
10 \N Sheets filo pastry; thawed if frozen
\N \N Salt and pepper

Preheat the oven to Gas Mark 6/200 C/400 F.

Trim any coarse stalks from the spinach, wash it well and pack into a large saucepan. Cover tightly and cook for about 5 minutes, stirring occasionally.

Transfer the spinach to a blender or food processor. Add the cheese, oil, nutmeg and seasoning and mix together lightly. Transfer the mixture to a bowl and stir in the cooked lentils.

Brush a 20cm (8inch) round loose-bottomed cake tin, or a flan ring set on a baking sheet, with a little of the melted butter. Line the tin with 8 sheets of the pastry, brushing lightly between each sheet with the butter.

Take care to ensure that the base and sides of the tin are well covered with the pastry; allow excess pastry to overhang the sides of the tin.

Place the filling in the pastry case. Top the pie with the remaining pastry sheets, brushing each with butter and tucking the ends in between the sides of the pie and the tin. Brush the top of the pie with the remaining butter and bake in the oven for 30 minutes until golden.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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