Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Spinach torte
Serves For 4-6 as a main course Starters and mains
Ingredients
- 1kg spinach, washed and tough stems removed
- 100g melted butter
- 1tbsp olive oil
- 1 medium red onion, peeled, then very finely chopped
- 1tsp fresh oregano leaves stripped from their stems, or 1tsp dried oregano
- 6 large eggs
- 1 x 200g packet of feta cheese, crumbled with a fork
- 500g cottage cheese, drained 1 handful of freshly grated parmesan (about 125g)
- ½ a nutmeg
- 1 x 225g packet of ready-made filo pastry (you need 8-10 sheets)
Method
Preheat the oven to 200°C/390°F/ Gas 6. Blanch the spinach in boiling, salted water for 1 minute, then drain and squeeze out any excess water. Spread the spinach out on kitchen paper to cool, then chop very roughly.
Heat a little of the butter and the olive oil in a heavy-based pan, then gently sweat the onion until it is soft and translucent but not brown. If you are using dried oregano, add with the onion and let it cook for a minute or so, then add the spinach and toss everything together. If you are using fresh oregano, lightly chop the leaves and add after the spinach. Take off the heat and leave to cool down completely.
Crack the eggs into a bowl and beat together. Add the feta, cottage cheese and parmesan. Grate in the ½ a nutmeg using the zesting part of the grater. Mix all the ingredients and season with salt and pepper. Stir in the cooled spinach mixture and check the seasoning.
Melt the remaining butter and use some of it to oil the bottom and sides of the baking dish, then lay a sheet of filo in the bottom and brush with butter. Repeat with 3 or 4 more sheets. (Keep the remaining filo sheets covered with a clean, damp cloth.) Using a pastry brush, brush the top sheet of filo with melted butter and drizzle a little olive oil lightly over it (to help keep it crisp). Spoon or pour in the spinach mixture, spreading it out but not squashing or compacting it – it should be light and fluffy.
Fold the overhanging pieces of filo over the mixture, then lay the remaining sheets of filo over the top, brushing each layer with melted butter as before, then brush the top with melted butter. Trim away any excess and tuck the edges loosely into the sides so that there is room for the contents to rise. Score the top lightly with a sharp knife, then cook in the oven for 40 minutes.
Advertisement