Spinach And Feta Filo Bundt Cake Recipes

SPINACH AND FETA FILO PIE

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Wilt the spinach in a large pan over a low heat. Allow to cool, then drain well, squeezing out the excess liquid with your hands.
• Melt a knob of butter in a frying pan and add the onion. Cook for 5 minutes, until soft. Stir in the garlic and cook for a further minute.
• Remove from the heat and add to a bowl with the spinac, feta, pine nuts and eggs. Mix together and season well. Spoon into the base of a 1-litre baking dish.
• Brush 4-6 filo pastry sheets with melted butter, lightly scrunch and lay over the spinach mixture. Sprinkle with ½ tsp caraway seeds and bake in the oven for 25-30 minutes, until the pastry is crisp and golden.
• Serve with a juicy tomato and red onion salad.

BUNDT PAN SPANAKOPITA

Steps:

• Position a rack in the middle and preheat the oven to 350 degrees.
• Place half the spinach in a larger clean kitchen towel and wring out any excess moisture. Transfer to a large bowl. Repeat with the remaining spinach and transfer to the bowl.
• Melt 4 tablespoons (1/2 stick) of the butter in a large high-sided skillet over medium heat. Add the scallions and garlic and cook, stirring, until tender, about 3 minutes. Add the flour and stir until smooth and lightly toasted, about 2 minutes. Pour in the milk and add a large pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture thickens, 3 to 5 minutes. Add the spinach, remove from the heat and stir to combine. Transfer the spinach mixture back into the bowl. Let cool slightly, about 10 minutes.
• Fold the feta, parsley and dill into the spinach mixture. Season with salt and pepper. Stir in the eggs.
• Line the Bundt pan with phyllo: Melt the remaining 3 sticks butter in a medium saucepan over medium-low heat. Brush the inside of 10-cup metal Bundt pan with some of the butter.
• Unfold the phyllo dough and cover with a large damp cloth. Working with 1 sheet at a time, line the Bundt pan with half of the phyllo, brushing each sheet with melted butter after placing it in the pan. Cover the entire bottom and up the sides of the pan with the sheets; they will overlap and hang over the edge of the pan. The hole in the middle of the pan will be covered.
• Fill the phyllo-lined pan with the spinach mixture and fold over the overhanging pieces of phyllo so they lie flat on top of the filling.
• Cover the filling with phyllo: Working with 1 sheet at a time, cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter after placing it in the Bundt pan. The phyllo will hang over the edge of the pan and cover the hole in the center. Push any of the overhang down and along the inside of the pan. Cut away the phyllo covering the hole with a small paring knife.
• Put the Bundt pan on a baking sheet and bake until the pastry becomes slightly domed and deep golden brown, about 1 hour 15 minutes. Let cool for about 10 minutes then invert the pie onto a cutting board. Slice with a serrated knife.

CRISPY GREEK-STYLE PIE

Steps:

• Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
• Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
• Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

SPINACH AND FETA FILO BUNDT CAKE RECIPE

Steps:

• Put the spinach into your biggest pan with the water, over a low heat. Put the lid on and allow it to steam for until wilted - taking the lid off and giving it a good stir every minute or so. Drain the spinach and roughly chop it. In a large frying pan, saute the onion in olive oil until soft. Add the garlic, chilli flakes, lemon zest salt and pepper, and cook for another 2 minutes. Add the chopped herbs and cook until they've wilted, then switch off the heat. Add the chopped spinach and mix through, then leave to cool for 30 minutes. Once the filling has cooled, beat the eggs and add them to the spinach,. Crumble the feta in and mix it all together. Preheat the oven to 200C /190C fan. Brush the inside of the bundt tin with melted butter and sprinkle the sesame seeds in the bottom. Lay a sheet of filo with one corner in the middle of the bundt tin (half of the sheet will be hanging over the outside edge of the tin for you to fold in at the end) then brush that with melted butter. Be generous with the butter as you layer the filo around the tin, each one half covering the last but clockwise so that last sheet half covers the first. Brush butter over each sheet as you layer it up. Spoon the filling into the bundt tin and then fold each sheet of filo back over the tin to seal it, layering with butter brushed over each sheet. Fold the inside edges in as neatly as possible, brush the whole top with butter then cook for 45 minutes. Take the pie out of the oven and carefully flip it onto a flat baking sheet. Tuck in any bits of pastry and bake for another 15 minutes out of the tin, until golden brown all over. Leave to stand for 10 minutes before cutting into slices to serve.