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Spinach and haloumi pie

Spinach and haloumi pie


Serving size: Serves 4-6
Cuisine type: Greek
Cooking time: Less than 60 minutes
Course: Finger food, Lunch, Side dish, Snacks
Favourite flavours: Cheese

Spinach and haloumi pie summer
INGREDIENTS

1 bunch silverbeet, washed well and stalks trimmed
2 tablespoons olive oil
4 cloves garlic, finely chopped
2 leeks, halved and sliced thinly
200g haloumi, grated
200g fetta cheese, crumbled
freshly ground black pepper
2 eggs
salt and pepper, to taste
12 sheets filo pastry
extra olive oil for pastry
1 teaspoon dried oregano

METHOD

Preheat oven at 180°C/160°C (fan forced) and grease a 23cm round cake tin.

Chop silverbeet coarsely and place in a pan with the lid on. Cook for 5 minutes or until silverbeet has collapsed and softened. Drain and cool slightly before squeezing out any excess moisture; finely chop.

Heat oil in a the same pan over a medium heat. Add garlic and leeks, cook for 5 minutes or until soft. Stir in spinach, and season with pepper. Remove from heat and cool.

Place spinach mixture in a large bowl with haloumi, fetta, and eggs, mix well.

Place one sheet of pastry onto a flat surface and brush with a little of the extra oil. Place a second sheet on top and brush with more oil. Repeat two more times, so that you have four layers of pastry.

Place half of the spinach mixture lengthways along centre of the pastry and roll lengthways to enclose. Place roll into cake pan, pushing up against the sides of the tin.

Repeat with remaining pastry and filling and put log into tin so that it forms a scroll. Brush with remaining oil and sprinkle with oregano. Cook for 30-40 minutes or until golden brown.

Stand in tin for 10 minutes before cutting into portions. Serve with Greek salad.

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