Recipes

This recipe for Egg and Spinach Filo Pie was created for Freedom Food by Sue Lawrence.

Serves 6

    75g butter
    4 garlic cloves, peeled and finely chopped
    350g spinach, washed
    Salt and freshly ground black pepper
    200g cream cheese
    100g freshly grated Parmesan cheese
    4 tbsp freshly chopped mint
    6 Medium Freedom Food eggs
    200g-250g filo pastry sheets

Method

Preheat oven to 200C/400F/Gas 6

Melt 25g of the butter in a large saucepan. Add garlic, cook briefly, then add the spinach. Cook for about 5 minutes, remove, drain, pat dry and season well.

Beat together the cream cheese, Parmesan, mint, salt and pepper. Melt the remaining 50g butter. Lay out a layer of filo pastry on a board (covering the rest with a damp tea towel), brush with butter, top with a third layer of filo.

Use the buttered filo to line a deep, 24cm, loose-based cake tin, leaving some hanging over the edges. Spoon in the cheese mix and top with the cooled spinach. Make 6 hollows in the spinach. Break in the eggs, keeping them whole. Season, then fold over the overhanging pastry to make a lid. You may need more butter filo to patch up. Seal carefully and brush with melted butter.

Bake for 30 minutes or until golden. Leave to cool for 15 minutes, then serve warm with Salad.