Nettle and spinach pie
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Ingredients
40g butter, softened
2 garlic cloves, crushed
100g young nettle leaves, washed and roughly chopped
50g baby spinach leaves, washed and roughly chopped
200g feta cheese, crumbled
50g Parmesan cheese, grated
1 egg, lightly beaten
½ tsp grated nutmeg
½ tsp cracked black pepper
8 filo pastry sheets
Method
Heat 20g of butter in a heavy-based saucepan and sauté the garlic for about a minute until it starts to emit an aroma. Add the nettles and spinach and sauté until wilted. Set aside to cool.
Preheat your oven to 180°C and have a medium-sized flat ovenproof dish to hand.
Stir the feta, parmesan, egg, nutmeg, and black pepper together.
Add in the nettles and spinach — leave behind any liquid that has come out of them. Combine everything and scoop it into your ovenproof dish.
Melt the leftover (20g) butter and brush the first of the pastry sheets. Lay the sheet gently onto the filling. Brush another sheet with butter and lay it beside the other one so that the filling is covered. Continue this process and layer up the rest of the sheets in the same way.
Bake for about 35 minutes until the filling is heated through and the pastry is golden.
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