Spiced sweet potato, spinach & feta pie
This is a delicious pie that’s easy to make and packed with lots of vegetables. Make sure you keep the pastry covered right up until you’re using it as it dries out quickly, wrap the remaining pastry well and pop in the freezer. This was a hit with my toddler too, I cut it up into bite sized pieces for her to feed herself - just leave out the salt and add it to your own plate seperately. This will also keep really well in the fridge for lunch the next day.
2 large sweet potatoes, peeled and cubed
1 large onion, peeled and chopped
2 tsp ground coriander
4 sheets of filo pastry
2 tbsp butter, melted
200g feta, crumbled
Salt & pepper
Heat the oven to 180 C.
Place the sweet potato in a baking tray and drizzle with a little olive oil, season with salt and pepper (leave out the seasoning if you’re cooking for little ones) and cook in the oven for 30 minutes until soft. Keep the oven on for cooking the pie later.
Meanwhile, heat a little olive oil in a sauce pan and saute the onion for 15 minutes over a low heat until soft and translucent, stir through the ground coriander and cook for a further minute. Set aside to cool.
Next, steam the spinach - I cook it in the microwave for 1-2 minutes - and drain really well, squeezing the excess water out. Roughly chop the cooked spinach and put it in a bowl with the eggs, feta, cooked onion and sweet potato and some salt and pepper. Mix until combined.
To assemble, take a cake tin or an ovenproof dish of a similar size (it doesn’t matter what shape it is) and lay the first sheet of filo pastry over the tin, with the edges overhanging and gently pushing the pastry into the corners of the tin. Brush with a little melted butter and repeat this process, laying the remaining sheets on top. Spoon in the spinach, feta, sweet potato and egg mixture. Finally, fold the overhanging edges of the filo pastry over the top of the pie, scrunching them together as you go, this does not have to be done neatly! Brush with the remaining melted butter and cook in the oven for 30 minutes. Serve with steamed vegetables or a green salad.