I know I am late with this post. I have been very busy baking. As you might have read previously I have started my own little baking business. I didn’t realize what I was starting! I have been working like a slave. I had an order for eighty gingerbread people and several other large orders. Anyway today is the first day that I have had a spare moment to write a recipe.

This months Gourmet Traveler has lots of photos of Spring green vegetables. Spring peas, zucchini, mint all sorts of green goodness. This inspired me to bake a pie. I remember when I was a student at art college spinach pie was a popular cheap dinner, living in Sydney we often just went out to some cheap Greek café and enjoyed it there. It was always delicious. This is another version of a spinach pie.



1 packet of filo pastry

1 onion diced

2 cloves of garlic diced

1 box of frozen spinach

2 cups of fresh shelled peas

2 zucchini grated on a cheese grater

1 packet of feta cheese

olive oil

salt and pepper

a sprinkle of chilli

lemon zest and juice


Find a nice earthen ware dish to make your pie in. Oil the base and sides.

In a fry pan pour 2 tablespoons of olive oil and sauté garlic and the diced onion until it is soft and translucent.

Add shelled peas, zucchini, and spinach and crumble the feta cheese over the mixture. Fry on a low heat until cheese is melted and vegetables are soft. Add salt and pepper and chilli.

In the dish place sheets of filo pastry with olive oil in between. Allow the extra to drape over the edge. You will need four sheets of filo. On top of this place the mixture and spread around the dish. Add another layer of filo and olive oil and then add more filling. Grate lemon zest over mixture and squeeze lemon juice over. Place one last piece of filo on top of the mixture and fold the edges of hanging over filo into dish. Brush with olive oil and place in the oven around 170 degrees.

When pastry turns golden bring out of oven and serve with a salad and a wedge of lemon.


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