This Greek filo pie with aubergine, tomato, spinach and feta, seasoned with chilli, oregano and garlic is a staple favourite in our home.
Having spent some time in Greece I’ve picked up a taste for its cuisine. I often have a go at chicken souvlaki (skewered chicken in Greek spices), crispy calamari or a plate of dolmades (stuffed vine leaves) at home. Feta, garlic and olive oil are a winning combination any day of the week and I love the alfresco feeling Greek food brings me reminding me of sunnier climbs. Whenever I am out there I always bring back souvlaki and feta spices which I add to meats, potatoes and salads for a taste of the med throughout the year.
This is my take on a typically Greek dish, but easily adapted. You could add chicken into the mix but I kept it veggie on this occasion.
GREEK FILO PIE WITH AUBERGINE, FETA AND SPINACH
- Ready made filo pastry (about 6 sheets depending on the size of your dish)
- One aubergine
- Feta (half a block roughly)
- Tomatoes (about four)
- Frozen leaf spinach (I buy Tesco frozen bagged leaf spinach at £1.10. It is easy to store and can be added to many dishes)
- Rock salt and chilli flakes
- Olive oil
1. Grease a baking tray with olive oil and line with sheets of filo pasty hanging the excess over the edge of the dish.
2. Slice the aubergine into 1/2 cm rounds and microwave on fry for around ten minutes in olive oil to soften. Remove from the pan.
3. Fill the filo pastry with aubergine, tomato, and spinach, sprinkling each layer with a pinch of chilli salt, oregano and crumbled feta (the more the better) and layer until the dish is filled. NB – I grind up the salt, chilli and oregano in a pestle and mortar to make up the seasoning.
4. Place a further sheet of filo over the top of the pie and fold in the excess edges and scrunch down on top of the pie.
5. Sprinkle with olive oil and oregano and bake for around 30 – 35 minutes, or until the pastry has turned golden brown.
6. Serve with salad or cous cous. Maybe some mayo or balsamic vinegar 🙂