Delicious UK - (08)August 2020

Caramelisedonion,
spinachand halloumi
filopie
SERVES6.HANDS-ONTIME 10 MIN,
OVEN TIME 35-40 MIN

FOOD

TEAM’S

TIPS

Thepiewillkeep,well
wrappedinfoilorinan
airtightcontainer, for up to
3 daysinthefridge.
Tomakeyourownquickonion
marmalade,slice1 largeredonion
andfryovera mediumheatfor5-6
minutesuntilsoftened,thenbubble
with½tbspbalsamicvinegarfor
5 minutesuntil the mixture is thick
and sticky.

• 260gbabyleafspinach


• 270gpackJus-Rol filo pastry
  (7sheets)


• Oliveoilforbrushing


• ½bunchfresh dill,
  chopped


• 50gpinenuts


• 225gpackhalloumi,grated


• ½x 265gjarcaramelisedred
  onionmarmaladeorchutney(we
  likeStokesorTheEnglish
  Provender Co; or see tips)

YOU’LLALSONEED...

• 20cmx 30cm deep roasting tin,
  oiled

1 Heattheovento200°C/180°Cfan/
gas6.Slitthetopofthebagof
spinachandmicrowavefor1-2
minutesuntilwilted.Emptythe
spinachintoa colanderand,using
a woodenspoon,squeezeoutthe
excesswater,thenroughlychop.
2 Cutallthefilosheetsinhalf
widthways,thenlayer5 pieces,
overlapping,tocoverthebottom
oftheroastingtin,brushing each
sheetlightlywithoil.
3 Spoonhalfthechoppedspinach
intothetin,scatteroverhalfeachof
thedill,pinenutsandhalloumi,
thendotwithhalftheonion
marmalade.Layeranother4 sheets
of filo on top, brushing each with oil,

thenrepeatwiththeremaining

filling.Finishwiththefinal5 sheets

offilo,alsobrushingthemwithoil.

Bakethepiefor35-40 minutes until

goldenandcrisp.

PERSERVING404kcals,20.5gfat

(7.4gsaturated),13.6gprotein,

40.9gcarbs(15g sugars), 1.2g salt,

1.1g fibre

deliciousmagazine.co.uk 33

eat well every day.