FILO SPINACH SLICE

FILO SPINACH SLICE - TM

Filo Spinach Slice for dinner. Healthy and delicious. It's a vegetarian Thermomix recipe which goes really well with a salad on the side. It's very easy to make and it was yummy. It is a bit different from Spanakopita, but similar in taste and texture.

Difficulty: easy
Preparation time: 20min
Total time: 55min
Serving size: 6 portions

Ingredients

50 g olive oil, plus extra for greasing
100 g slivered almonds
50 g tasty cheddar cheese, cut into pieces
80 g brown onion, cut into halves
2 spring onions/shallots, trimmed and cut into thirds
40 g salted butter
1 tsp dried oregano or 1 Tbsp fresh oregano
1 - 2 pinches cayenne pepper, to taste
1 - 2 pinches nutmeg, to taste
5 eggs
1 Tbsp plain flour
200 g feta cheese, cut into pieces (3-4 cm)
500 g frozen spinach leaves, thawed and well drained (see Tips)
30 g lemon juice
½ tsp salt
¼ tsp ground black pepper
5 sheets filo pastry

Preparation

Preheat oven to 220°C. Grease a spring form cake tin (23 cm) and set aside.

Place a bowl onto mixing bowl lid and weigh almonds into it. Set aside.

Place a non-stick frying pan over medium heat, add almonds and dry fry until golden (approx. 2-3 minutes). Set aside to cool.

Place cheese into mixing bowl and chop 5 sec/speed 7. Transfer into a bowl and set aside.

Place onion and spring onions/shallots (and fresh oregano if using) into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add butter, oregano, cayenne pepper and nutmeg and cook 2min/90°C/speed 1.

Add eggs, flour, feta, drained spinach, lemon juice, salt, pepper, reserved cheese and three-quarters of the toasted almonds and combine 10 sec/

/speed 2.

Brush 1 sheet of filo pastry with oil, then use to line prepared tin, allowing the pastry to hang over edge of tin. Brush another sheet of pastry with oil and place into tin on an angle, positioning corners to form a star shape.

Repeat oiling and layering with remaining pastry sheets.

Transfer spinach mixture into tin. Fold in overhanging edges of pastry to enclose filling.

Sprinkle with remaining toasted almonds, then place into oven and reduce temperature to 190°C.

Bake for 20-25 minutes (190°C) or until crisp on top.

Cool in tin for 10 minutes, then slice and serve.

Nutrition per 1 portion

Calories: 2512.5 kJ / 598.2 kcal

Protein: 22 g

Carbohydrates:10.7 g

Fat: 40.1 g

Saturated Fat: 13.3 g

Fibre: 59.5 g

Sodium: 894 mg

Tips & Tricks

You can replace the almonds with pine nuts in this recipe.
Be sure to drain your spinach well. Extra liquid in the spinach could make the filling too wet and will make the pastry soggy.

This dish can be served warm or cold (making it a great option for mid-week lunches).

Comments

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