I love this so much that I make it as least once every two weeks. It’s a one-pot version of a Spanokopita, but so much more delicious and healthy because I use less pasty. If you have a small cast iron pan like the one pictured, I highly recommend using it as it bakes this little pie to perfection. It’s a great Holiday stand-by dish for vegetarians. Once you’ve given it a try, I promise it’ll go up there in your top easy-to-throw-together recipes.
1 box whole wheat filo pastry
1/2 cup olive oil
6 ounces baby spinach leaves*
5 ounces feta cheese
2 or 3 marinated red bell peppers (optional)
1/2 cup pitted Kalamata olives, chopped
1/2 tsp sea salt & 1/2tsp black pepper
* I highly recommend buying organic eggs and spinach.
Pre-heat oven to 350 degrees F
Grease the bottom of your cast iron skillet (if you don’t have one, use a round pie dish instead.)
Open out the rolled up pastry and lay half a sheet in the bottom of the pan. Gently brush with olive oil and lay over another sheet. Continue until you have 6 sheets layered on top of one another. Don’t worry if the pastry sheets come apart (they always do,) just patch up where necessary.
Steam the spinach for 2 or 3 minutes and then drain.
Lightly beat the eggs in a medium bowl and crumble the feta into it. Add the bell peppers and/or olives and seasoning.
Squeeze any remaining water out of the spinach with your hands, then add to the bowl and combine well.
Pour the egg mixture into your skillet. Top with another sheet of filo pastry, brush the pastry with olive oil and continue until you have 6-8 sheets. Brush the top sheet with olive oil and place in the oven for 35 minutes or until crisp and lightly browned on top.