Maximum Flexibility



Hi there!


It was a beautiful sunny day and we decided
to go for a drive on the coast and walk on the beach.

On our way back we stopped at this seaside
taverna famous for its amazing food.


We parked in the yard and as we walked in
we felt the sweet smell of home cooking and spices.
The walls were decorated with these wonderful
and pleasing island scenes.


We sat at this corner table by the window
overlooking the sea.
We felt so comfortable and relaxed…..
Today I have decided to make my favourite pie.


It is extremely tasty and very nutritious,
and can be eaten any time of the day.
I share my recipe with you.




My Spinach and Feta Pie



1kg                Frozen spinach defrosted
4                    Red onions chopped
2 bunches  Green onions chopped
1 bunch       Fresh basil chopped
1 bunch       Fresh flat leaf parsley chopped
1 bunch       Fresh dill chopped
1 bunch       Fresh coriander chopped
600gr          Greek feta cheese cubed
4                   Organic eggs beaten
1tbsp            Mixed sweet spices
                       Freshly ground black pepper
                       Extra virgin olive oil for frying the vegetables and brushing the fyllo sheets
250gr          Fresh fyllo pastry (you can use more fyllo sheets if you like thicker cover)



1)    Heat 3 tablespoons of oil in a big frying pan and
sauté all chopped greens and onions.
2)    Squeeze the spinach and add it to the pan together
with the spices and pepper, and mix well.
3)    Remove from the heat and let it cool down.
4)    In a large mixing bowl combine the feta pieces,
beaten egg and spices.
5)    Add the cooled spinach mixture and mix well.
6)    Using a pastry brush oil a large pan.
7)    Lay 1 if large or 2 if small, phyllo sheets and
brush them with oil well.
Keep repeating this process 3 times oiling very
well each layer.
8)    Add the spinach mixture on top of the last
sheet and flatten.
9)    Cover the spinach filling with the rest of the
phyllo sheets laying them in the same way as the
bottom ones and oiling them well.
10)  Oil the top fyllo layer and score square pieces.
11)  Spray a little water on top of the pastry.
12)  Bake in 220 degrees C until the surface is golden brown.
Remove from the oven, let it cool down and cut the
square pieces.
It freezes very well, so you can freeze each piece
separately to have ready for a nutritious lunch
or snack any time.



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