Layout problems aside, when I actually sat down and started to read the book, I was intrigued by most of the recipes. As noted in this blog previously, I'm a big fan of Jamie's cooking and usually his food turns out very well.
I made this spinach and feta filo pie for the first time several weeks ago, and I've made it again since. It's pretty easy to put together, and really, really yummy. It's good the first night, right out of the oven, and just as good re-heated for leftovers on subsequent nights.
One minor quibble is that I only made this meal, and not the suggested side salads or dessert for this Greek-inspired meal, and it took me much longer than 30 minutes. Granted, I did not have the ingredients assembled beforehand, but cooking the spinach alone (in batches) takes 20 minutes. Perhaps 55 minute (plus) meals wouldn't be as catchy a title.
Speaking of spinach...
Here it is. The recipe calls for a whopping 400g, which is almost an entire giant spinach container you can buy from the grocery store. You have to cook it down in several batches, which is a bit tedious. But perservere with the knowledge that your iron levels will be off the charts because of your efforts.
While the spinach is wilting away, combine the eggs and cheese in a separate bowl.
Next up, prepare your filo dough and sprinkle with some cayenne for a bit of a kick.
Then add the filling to the filo.
Wrap everything up for its nap in the oven.
'Til it comes out looking like this!
From Jamie Oliver's 30 Minute Meals
100g (3½oz) pinenuts *I used walnuts, because I didn't want to re-mortgage my house to buy pinenuts
5 free range or organic eggs
300g (10½oz) feta cheese
50g (1¾oz)
Cheddar cheese
Dried oregano
1 lemon
A knob of butter
400g (14oz) prewashed baby spinach
1 x 270g pack of filo pastry
Cayenne pepper
1 whole nutmeg
TO START: Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Put a medium (approx 26cm/10½in diameter) ovenproof frying pan on a medium heat. Put the standard blade attachment in the food processor.
SPINACH & FETA PIE: Put the pinenuts into the dry ovenproof frying pan to toast, tossing occasionally. Keep an eye on them. Crack 5 eggs into a mixing bowl and crumble in 300g (10½oz) feta. Grate in the Cheddar.
Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a glug of olive oil. Once the nuts are light golden, add them to the egg mixture and mix well.
Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn't catch on the bottom and, when there's room, start adding the rest, stirring frequently.
Meanwhile, take the pastry out of the fridge.
Lay a large sheet of greaseproof paper, approx 50cm (20in) long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of salt and pepper and a pinch of cayenne. Repeat until you have 3 layers. Don't worry about any cracked bits. Remember to keep stirring the spinach.
Once the spinach is really nice and dense, take the pan off the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well. Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top and let them fall where they will (for more help go to www. jamieoliver.com/how-to-filo-pie).
Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.
5 free range or organic eggs
300g (10½oz) feta cheese
50g (1¾oz)
Cheddar cheese
Dried oregano
1 lemon
A knob of butter
400g (14oz) prewashed baby spinach
1 x 270g pack of filo pastry
Cayenne pepper
1 whole nutmeg
TO START: Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Put a medium (approx 26cm/10½in diameter) ovenproof frying pan on a medium heat. Put the standard blade attachment in the food processor.
SPINACH & FETA PIE: Put the pinenuts into the dry ovenproof frying pan to toast, tossing occasionally. Keep an eye on them. Crack 5 eggs into a mixing bowl and crumble in 300g (10½oz) feta. Grate in the Cheddar.
Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a glug of olive oil. Once the nuts are light golden, add them to the egg mixture and mix well.
Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn't catch on the bottom and, when there's room, start adding the rest, stirring frequently.
Meanwhile, take the pastry out of the fridge.
Lay a large sheet of greaseproof paper, approx 50cm (20in) long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of salt and pepper and a pinch of cayenne. Repeat until you have 3 layers. Don't worry about any cracked bits. Remember to keep stirring the spinach.
Once the spinach is really nice and dense, take the pan off the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well. Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top and let them fall where they will (for more help go to www. jamieoliver.com/how-to-filo-pie).
Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.
No comments:
Post a Comment