Spanakopita filo pie
About £1.64 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Filo pastry275g
- Spinach500g
- Feta200g
- Ricotta200g
- Eggs2
- Spring onions4
- Butter60g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 190°C. Wilt the spinach (500g), squeeze out every drop of water and chop.
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Mix with the crumbled feta (200g), ricotta (200g), eggs (2), sliced spring onions (4) and black pepper.
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Layer half the filo in a buttered dish, brushing each sheet with melted butter (60g). Spread in the filling.
- Scrunch the rest of the filo on top, brush with butter and bake until golden (35 min).
Kitchen note Every oven runs a bit hot or cold, so check bakes 5 minutes early. A skewer pushed into the middle should come out clean (or a bit fudgy for brownies).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.