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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Spring green and feta pie


12tbsp olive oil
225g butter, melted
31 large onion, sliced
4500g spring greens, stems removed and shredded
52 level tsp dried oregano
6Pinch grated nutmeg
72 large free-range eggs
8400g feta cheese, drained and crumbled
9270g pack filo pastry, chilled or frozen (thawed if frozen)


1. Preheat the oven to 180C/ 160C Fan/Gas 4. Mix the oil and butter, and set two thirds aside. Heat the rest of the mixture in a large frying pan. Add the onion and cook until soft and translucent.
2. Add the spring greens and cook for 4-5 minutes until wilted. Tip into a bowl and stir in the oregano and nutmeg. Leave to cool for 10 minutes. Lightly beat the eggs then add to the bowl along with the feta. Season.
3. Lightly grease a small ovenproof dish, about 20cm x 23cm, with some of the remaining butter mixture.
4. Unwrap the filo pastry and brush one slice with the butter mixture (keeping the rest of the pastry under a damp tea towel so it doesn't dry out). Put the buttered sheet in the dish, allowing it to come up the sides and folding it to fit. Repeat with another 2 filo sheets, making sure that the folds form an even covering.
5. Fill the filo pastry with the spring greens mixture. Butter the remaining filo pastry and put on top, cutting them to fit. Score the top with a knife in a criss-cross pattern. Bake for 35-40 minutes.