Feta and spinach brik pie
In this recipe, a feta and cream filling is sandwiched between layers of spinach and wrapped in brik (or filo) pastry.
32,601 24.8/5 for 12 ratings
Last modified on: December 10th 2014
For 4 people, you will need:
1 
1 
3 sheets 
200 g 
4 sheets of brik pastry
1 tablespoon sesame seeds
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 19 min. | 36 min. | 55 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 1 min.
Pour 4 tablespoons olive oil into a frying pan on medium heat. When hot, add 1 bayleaf, 1 garlic clove and 3 sheets sage.
Cook for 1 minute while stirring.
Cook for 1 minute while stirring.
Stage 2 - 5 min.
Add 200 g cooked spinach, turn down the heat and leave to simmer gently for 5 minutes.
Remove from the heat and discard the herbs and garlic.
Remove from the heat and discard the herbs and garlic.
Stage 3 - 2 min.
Stage 4 - 1 min.
Mix well.
Stage 5 - 4 min.
Brush 1 sheet of brik with oil, lay the second on top and brush this with oil, too.
Prepare the other sheets of brik like this.
Prepare the other sheets of brik like this.
Stage 6 - 1 min.
Lay 2 sheets of brik in the bottom of a gratin or pie dish.
Stage 7 - 3 min.
Use half the spinach in the bottom layer.
Stage 8 - 3 min.
Spread the feta-cream mixture on top.
Stage 9 - 3 min.
Add the rest of the spinach.
Stage 10 - 2 min.
Cover with the other 2 sheets of brik and fold in the edges. Scatter 1 tablespoon sesame seeds over the top.
Stage 11 - 30 min.
Bake in the oven for about 30 minutes.
Remarks
The quantities are very approximate, so feel free to adapt them to your own taste.
Nutritional information
How much will it cost?
- For 4 people : 4.16 €
- Per person : 1.04 €
Source
Home made.More recipes?
This recipe uses (among others) | Cooked spinach: You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Polenta with spinach and soft-poached egg, Spinach brik parcels, Spinach Omelette, Spinach fritters, ... All |
 | Feta: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Canapés of red mullet with poppy seeds, Moussaka, Courgette tart with mint, Tomato and courgette tart, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Fish Mousselines, Chocolate tart, Bounty-style tart for Alison, Purée of Jerusalem artichokes with foie gras, New tiramisu, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Warm lentil salad, Pan-fried scallops and chanterelles with Noilly Prat sauce, Ham "friand" pie, Sea bass with coriander cream en papillote, Couscous, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 2 comments or questions on this recipe
So sorry I haven't been over in while. I see you are still preparing fabulous delicacies. This pie looks superb! Thank you so much for sharing, JH...In case I don't make it back in time, a very Happy Holidays to you and yours:) Louise
Thank you so much, happy holidays too.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.