Renowned chef Rick Stein has shared a delectable recipe for cheese, potato, and spinach filo pie that is perfect for cosy autumn evenings. This comforting dish offers a delightful combination of flavours and textures that will surely impress your taste buds.
Stein was inspired to create this Greek-style filo pie recipe after a visit to Mary Quicke’s farm and dairy near Exeter. He commended Mary’s commitment to traditional manual techniques over automation, especially considering the widespread popularity of her Cheddar cheese. For this pie, Stein recommends using a vegetarian cheese called Double Devonshire.
To recreate Rick Stein’s cheese, potato, and spinach filo pie, here are the ingredients you will need for six servings: 600g potatoes (peeled), 260g spinach (washed), 25g butter, 1 large onion (sliced), 175ml double cream, 2 medium eggs (beaten), ½-1 tsp English or Dijon mustard, 7-8 sheets of filo pastry, 50g melted butter, and 175g mature or vintage vegetarian Cheddar (coarsely grated).
Start by cooking the potatoes in salted water and slicing them once cooled. Wilt the spinach and remove excess liquid. Then, fry the sliced onion until soft and golden. Mix the cream with eggs, mustard, and pepper. Preheat the oven, layer filo sheets in a baking dish, adding potato, onion, spinach, cream mixture, and cheese in between layers. Season generously with salt and pepper.
Fold overhanging filo sheets and top with more filo sheets brushed with butter. Bake in the oven and serve warm after cooling slightly in the tin. This recipe is adapted from Stein’s book ‘Rick Stein’s Food Stories.’
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Indulge in the rich flavours of Rick Stein’s cheese, potato, and spinach filo pie as you delight your senses with this savoury delight. Embrace the essence of autumn with each mouthful of this hearty dish that is sure to become a new favourite in your recipe repertoire.