Potato, cheese and spinach filo pie
Layers of crisp filo pastry, buttery spinach, cream and cheddar make for a hearty, family-friendly vegetarian pie.
Ingredients
- 600g/1lb 5oz potatoes, peeled
- 260g/9½ oz spinach, washed
- 25g/1oz butter
- 1 large onion, sliced
- 175ml/6fl oz double cream
- 1 large egg or 2 medium, beaten
- ½–1 tsp English or Dijon mustard
- 7–8 filo pastry sheets
- 50²µ/1¾´Ç³ú butter, melted
- 175g/6oz mature or vintage cheddar, coarsely grated
- salt and freshly ground black pepper
- green beans or green salad, to serve
Method
Cook the potatoes in a large saucepan of salted water until tender, drain and leave to cool. Cut them into slices 5–6mm thick and set aside.
Wilt the spinach in a large saucepan, then squeeze out as much liquid as possible. Set aside
Heat the butter in a small saucepan, add the onion and fry until soft and golden.
In a bowl, mix the cream with the egg and mustard and season with black pepper.
Preheat the oven to 210C/190C Fan/Gas 6.
Take a 23–25cm pie dish and layer four sheets of filo in the base, brushing each sheet with melted butter and alternating directions. Allow the excess to overhang the sides.
Add half the sliced potato, scatter over some onion and spinach, then add half the cream mixture and cheese. Season with salt and pepper. Repeat with the remaining potato, spinach and onion, season again with salt and pepper and top with the remaining cream and cheese.
Fold over the overhanging filo and then top with a further two or three sheets of filo, again brushing each one with melted butter. Brush the top of the pie with butter.
Bake for 10 minutes in the preheated oven, then cover the top with a sheet of foil to prevent it burning. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 20–25 minutes until heated right through. Leave to cool in the tin for 5–10 minutes before serving with green beans or green salad.
