Happy New Year!!
This week's Wednesday with Donna Hay recipe, and the first for 2014, is the Greek-inspired Spinach and Feta Pie from Modern Classics I, chosen by Margaret. You can find an ingredient list here.
This was easy to make and quite yummy, although very filling. I thought it was a bad idea to let the phyllo pastry overhang the pie dish as it breaks off when you touch it and messes up the oven, the floor, the benches etc. I only made a half serve.
I served my pie with Roasted Balsamic Zucchini and Mushrooms from this recipe. I subbed goats cheese for feta, as I had run out of feta:
This was a seriously delicious meal, and I would make it again.
6 comments:
Looks delicious! Happy New Year!
I loved this and for sure, it is on my list, to make again and again. I love your choice of side dish.
I love filo pastry pies in summer - and spinach and feta is such a classic combination. Sounds like a winning meal!
Oh the weakness I have for a good Spinach and Feta Pie, Cakelaw. Yours looks delicious as do those roasted mushrooms. Goodness!
Thank you so much for sharing...Happy New Year!!!
It does look delicious and I think substituting ingredients is canny and wise!! I don't ever like any pastry over the edge. Famous cooks/chefs say that you should cut it off at the end, but mine break or crack. I think if the pastry is worked properly, rested and then chilled, it doesn't shrink back from the top very much at all.
Happy New Year!!!
happy new year cakelaw - hope it is good one with lots of good food and new recipes - I love the sound of your pie - I agree about overhanging pastry - surely would be better to fold it in as I see with other recipes
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