Spanakopita-Inspired Filo Traybake with Feta and Dill
Ingredients
- 270 g filo pastry
- 400 g frozen spinach
- 200 g feta cheese
- 2 eggs
- 20 g fresh dill
- 4 spring onions
- 60 g butter
- 0.25 tsp ground nutmeg
Nutrition (per serving)
- Calories
- 521 kcal
- Protein
- 19.7 g
- Carbohydrate
- 40.5 g
- of which sugars
- 4 g
- Fat
- 30.1 g
- of which saturates
- 17.1 g
- Fibre
- 4.4 g
- Salt
- 2.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C (fan 170°C). Defrost and thoroughly squeeze out the frozen spinach. Chop the spring onions and finely chop the dill.
- 2
Mix the spinach with the crumbled feta, beaten eggs, spring onions, dill and nutmeg. Season with pepper (the feta is salty enough).
- 3
Melt the butter. Brush a 20x30cm baking tin with butter and lay in half the filo sheets, brushing each with butter as you go.
- 4
Spread the spinach and feta filling evenly over the pastry. Layer the remaining filo on top, brushing each sheet with butter. Score the top into portions.
- 5
Bake for 35 minutes until deep golden and crisp. Allow to cool for 5 minutes before serving.
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