Spinach and Feta Pie

School went back today, meaning the end of holidays and all the luxuries that come with them; eat-at-home lunch, free time, sleep-ins and pyjama days. Slowly I've watched the last few days of holidays trickle away, and had finally come to peace with it last night whilst packing all sorts of interesting things for lunch, but it was when my alarm went off bright and early this morning that it suddenly struck me all the things I'd miss.

So far I've been sent 2 assesment notifications (and know about another 2 in the weeks to come) and have maths and food tech homework due today, so any chance of easing back into it is already out the window. Never fear, however, because I still need to eat and therefore I will still cook, though the frequency of my posting might suffer.

This pie is a perfect weeknight meal; super quick to put together, using easy to source ingredients and providing some delicious leftovers for lunch the next day. It pairs perfectly with salads, particularly ones with acid dressings to cut the richness, which can be thrown together during the baking time. Altogether, this made a really lovely meal and vegetarian or not, it's sure to go down well!

Mia :)

SPINACH & FETA PIE 
Based on: Recipe in 'Jamie's 30 minute meals' by Jamie Oliver

• 100g (3½oz) pinenuts
• 5 free range or organic eggs
• 300g (10½oz) feta cheese
• 50g (1¾oz)
• Cheddar cheese
• Dried oregano
• 1 lemon
• A knob of butter
• 400g (14oz) prewashed baby spinach
• 1 x 270g pack of filo pastry
• Cayenne pepper 
• 1 whole nutmeg

1. Put the pinenuts into a dry ovenproof frying pan over medium heat to toast, tossing occasionally and keeping a careful eye out for any signs of burning. Once golden, remove from heat and transfer to a plate to cool.
2. Crack 5 eggs into a mixing bowl and crumble in 300g feta. Grate in the Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a glug of olive oil. Add the nuts to the egg mixture as well and mix well.
3. Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn't catch on the bottom and, when there's room, start adding the rest, stirring frequently. Allow to cook until the spinach is really nice and dense, then remove from the heat.
4. Lay a large sheet of greaseproof paper, approx 50cm (20in) long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Drizzle some olive oil over them. Sprinkle over a good pinch of salt and pepper and a pinch of cayenne. Repeat until you have 3 layers. Don't worry about any cracked bits.
5. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well.
6. Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top and let them fall where they will.
7. Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp. Once cooked, allow to cool slightly before serving with your choice of salads.