With those warm Spring evening's making a welcome return, here is a simple and tasty vegetarian recipe that will have your taste buds in a frenzy.
Mark from Dingle Cookery School has the recipe for you - it's so simple to whip up, and really tasty too.
Greek Spinach and Feta Filo Pie
800g spinach leaves, washed, drained
4-5 spring onions, chopped
bunch of dill, finely chopped
300g feta cheese, crumbled into small pieces
2 eggs, lightly beaten
pinch of nutmeg
pinch of black pepper
1 packet of filo pastry, have it thawed out and covered with a damp cloth
olive oil, for brushing
Preheat the oven 190ºC
To make the filling, choose a pot that is large enough to take all the spinach. Add the spinach and cook for about 2-3 minutes. Strain any excess water from the spinach and add it to a bowl, add the spring onions, dill, feta and eggs. Mix this all together and season with a little nutmeg and black pepper (no need to add salt as the feta should be salty enough).
Brush an oven dish (30cmx 25 cm approx.) with some oil and then place a sheet of filo along the bottom of the dish (you can leave some come up over the sides). Drizzle some oil over the pastry and add another sheet, repeat this until you have about 4 sheets. Spoon in the mixture, place another 3-4 sheets of filo over the mix remembering to drizzle a little oil between each one. Tidy the top sheet of the pie and brush with some oil.
Bake this in the oven for about 30-35 minutes.
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