SPINACH AND FETA FILO PIE
Defrost spinach and allow to drain in a colander and when cooled, press out as much water as possible. Chop the spinach and put into a large mixing bowl.
Chop up the mind, dill and spring onions and combine with the spinach. Add the lemon juice, rice, zest and parmesan. Crack the eggs into the mixture and stir everything together with a spoon until thoroughly mixed.
Brush a large muffin tray well with olive oil.
Layer 4 sheets of filo pastry onto a clean work bench, brushing lightly between each layer with olive oil. Cut into 6 even squares and push each square into the muffin moulds so that they resemble a basket.
Spread out the spinach mixture evenly into the muffin moulds. Fold the corners of the pastry into the middle of the pie to create a top , brush the top with olive oil and sprinkle with sumac.
Bake in the oven at175⁰C for about 30-40 minutes or until the top is golden brown. Cool for 10-15 minutes before cutting into serving sized pieces. Serve with a good dollop of Greek yoghurt.