Spinach and Feta Pie
with Cucumber-Olive Salad
SPANAKOPITA! Greek for 'spinach pie', this dish has a spinach and feta filling, topped with a crispy, buttery phyllo topping! No need to go out for Greek tonight.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Phyllo Pastry
(Contains Gluten)
227 g
Baby Spinach
1 unit
Lemon
10 g
Parsley
1.25 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
100 g
Feta Cheese
(Contains Milk)
56 g
Onion, chopped
10 g
Garlic
66 g
Mini Cucumber
100 g
Baby Gem Lettuce
30 g
Green Olives
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
3 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to bake the pie). Start prepping when oven comes up to temp! In Step 4, if you don’t have an oven-proof pan, transfer spinach mixture to a 8x8 inch baking dish before assembling and baking!
Wash and dry all produce.* Mince or grate the garlic. Zest, then juice the lemon. Roughly chop the parsley. Cut the cucumber in half lengthwise, then into 1/4-inch thick moons. Roughly chop the green olives. Chop the lettuce into 1-inch pieces. In a medium bowl, crumble the feta.
Heat a large oven-proof pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then onions. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Add the garlic, feta, spinach, 1/2 tsp lemon zest and half the parsley. Stir until the spinach wilts and garlic is fragrant, 1-2 min.
In a microwave safe bowl or in a medium non-stick pan over low heat, melt 2 tbsp butter. Unroll the phyllo and lightly brush every sheet with the melted butter.
Using your hands, loosely scrunch up a phyllo sheet and arrange on top of the spinach mixture. Repeat with remaining sheets until the top of the mixture is covered. Bake in the middle of oven until the phyllo is crispy and golden-brown, 10-12 min. (NOTE: The part of the phyllo touching the spinach mixture won't be as crispy as the top.)
Meanwhile, in a large bowl, whisk together the mustard, 1 tbsp lemon juice, 2 tbsp oil and 1 tsp sugar. Add the cucumber, lettuce, green olives and remaining parsley. Season with salt and pepper. Toss to combine.
Divide the spinach-feta pie and the cucumber-olive salad between plates.
