This savoury pie is an amazing way to make the best of easter dyed hard-boiled eggs. It takes a little time to make but the result is absolutely tasty!
Serves: 6-8 Prep. time: 60′ + 20 min waiting Cooks in: 60′ Ready in: 2h
Ingredients
1 cup good quality butter, melted for brushing the pan and filo sheets
1 packet filo pastry sheets
sesame seeds
For the filling
1 kg spinach or mixed greens (spinach, chards, bitter dock, chervil, Mediterranean hartwort)
1 large red onion, finely chopped
1 bunch spring onions, finely chopped
2 leeks, finely chopped
1 bunch dill, finely chopped
6 eggs, hard-boiled, halved
2 eggs, lightly beaten
250 g Kefalograviera cheese* or other hard cheese made of sheep’s milk
200 g feta cheese, crumbled
extra-virgin olive oil
salt, black pepper
Method
Step 1
Season all greens with salt and squeeze with your hands. Allow to drain in a colander for 20 minutes.
Step 2
In a pan heat 2 tbsp oil and cook onion and leek until golden for 2-3 minutes. When cool, mix onion and leek with greens in a large bowl. Add dill, all cheese, 4 tbsp oil and beaten eggs. Season lightly with salt and pepper and mix well.
Step 3
Preheat oven at 200C/fan. Brush a round 26-28 cm pan with butter. Line with half filo sheets brushing with butter one by one. Leave any edges overhanging. Spread half filling, then place halved eggs and cover with remaining filling. Bring overhanging edges inwards and brush with butter.
Step 4
Cover with remaining filo sheets, brushing them with butter as you go. Brush surface with butter and a little water, sprinkle with sesame seeds and bake for 1 hour or until nicely colored and crunchy. Serve warm.
* Kefalograviera is one of the most popular Greek cheeses, with firm texture, made exclusively from pasteurized sheep and goat milk
Photo: Vangelis Paterakis – Food Styling: Antonia kati
Και η συνταγή στα ελληνικά: Πασχαλινή χορτόπιτα με βραστά αβγά
