Spinach, Courgette and Feta Pie and Parcels

Another simple but really delicious meal to make with only a few ingredients.

This pie is really easy to put together and super-scrummy!

I've added courgette to the filling and even though it contains no eggs it has lovely, crisp filo pastry layers when cooked for a great texture.

I had a few filo pastry sheets left over together with some filling so I made some smaller parcels which are perfect for a quick snack. We had ours for lunch with some homemade coleslaw.

Both are finished off with a sprinkle of mustard seeds.

Mangia, mangia! 👩🏻‍🍳

Spinach, Courgette and Feta Pie and Parcels recipe:

250g frozen spinach
1 courgette grated
1/2 onion chopped
1 garlic clove crushed
100g feta crumbled
8/9 sheets of filo pastry
2/3 tbsps olive or vegetable oil
1 tbsp paprika
Grating of nutmeg
Seasoning
Black mustard seeds

1. In a pan heat 1 tbsp of oil and add chopped onions and cook for a few minutes before adding the frozen spinach.
2. Cook the spinach for a few minutes then add the courgettes, grated garlic and paprika. Continue to cook on a medium heat until the liquid has nearly evaporated.
3. Remove from heat and transfer to a bowl and let it cool. Once cooled, add the crumbled feta, grating of nutmeg and mix together. Taste the filling for seasoning and add your salt and pepper now. Remember feta is a salty cheese so don’t over season.
4. Preheat the oven to 180C fan and brush the base of a 20 cm (8in) baking dish with oil.
5. For the pie I used 6 filo sheets in total. Add 1 sheet to cover the dish and some oil and repeat this with 2 more sheets so all the sheets are hanging over the dish. Add 3/4 of your filling, spreading evenly then add 3 more sheets in the same manner then fold the excess pastry in to cover the filling. Brush the top sheet with oil again and sprinkle the black mustard seeds on top.
6. To make the parcels, get 2 filo sheets and cut in half so you have 4 sheets. Divide the rest of the mixture into 4 then with a tablespoon put into the middle of each sheet and make your parcels. Brush with oil and black mustard seeds and place on a baking tray covered with parchment paper.
7. Now you can cook both the pie and parcels separately or at the same time in the oven for about 20-25 mins. They both require the same cooking time whether you cook them together or separately. The top should be golden. Let the pie cool before cutting into slices.
8. Serve with some salad.