This is Tess Mallos’s recipe and although it’s not Indian, it is very very good


Serves: 6

Cooking time: 45 minutes

Oven temperature: 190°C (375°F)


1 kg (2 lb) spinach – 3 pkts of frozen chopped spinach is good

1/3 cup olive oil

1 cup chopped spring onions

125 g (4 oz) feta cheese, crumbled – any goodish feta will do

1 cup cottage cheese

3 tablespoons grated kefalotiri or parmesan cheese

2 tablespoons chopped parsley

1 teaspoon chopped fresh dill or fennel (optional) – it does give a good flavour if you use dill

4 eggs, lightly beaten

1/4 teaspoon nutmeg

salt and pepper

250 g (8 oz) filo pastry

olive oil for assembling pie


Ignore Steps 1- 4 as they are not needed if you use frozen spinach


1     Wash (defrost) spinach well, cut off stems and shake excess water from leaves.

2     Shred coarsely and place in a vegetable steamer or colander over boiling water.-

3     Cover and steam for 8 minutes to wilt spinach.

4     Drain off all moisture and place in a bowl to cool.

5     Gently fry spring onions in oil until soft and add oil and onions to spinach.

6     Stir in cheeses, herbs, eggs, nutmeg and season to taste.

7     Lightly oil an oven dish, 35 x 25 cm (14 x 10 inches).

8     Line dish with 5 sheets of fib o pastry, brushing each sheet with oil.

9     Add spinach filling and spread evenly.

10    Moisten edges of top layer of fib o with water and place remainder of fib o on top, brushing each sheet with oil.

11    Trim fib, leaving enough to tuck into, sides of pie.

12    Brush top with oil and bake in a moderately hot oven for 45 minutes.

13    Remove from oven and let stand for 5 minutes before cutting into squares to serve as a first course. If served as a party snack, score top three layers of fib o with a razor blade into small squares or diamonds before cooking.

Sprinkle top lightly with water after oiling to prevent pastry curling.

Note: Flaky or short crust pastry can replace filo — quantity will need to be increased to fit dish used. Silver beet may be used instead of spinach — remove stems and thick white centre section of leaves before weighing. 500-750 g (1-11/2 lb) trimmed leaves are sufficient for recipe.