greek-inspired crispy phyllo tart with
spinach feta cheese and cheddar
beautiful flavor for dead-dead simple
for you to be out doing under half an
hour that looks like you’ve been cooking
for hours first job pine nuts
100 grams straight into your pan on a
kind of medium-high heat
toast them up just takes a minute for
the rest of the pie filling 5 eggs
[Applause]
300 grams of feta cheese I’m going to
use 50 grams of cheddar cheese as it
does give the whole dish a kind of
really nice gooey nusiness season it up
with pepper a little bit of salt we’ve
got the fetter in there so go easy you
can see over here the nuts
they’re pretty perfect now so I’m just
gonna take them off the heat and I’m
using some nice flowering oregon oh the
normal stuff is fine too
just give it a little scrunch about a
teaspoon of that goes in get a fork and
roughly mix it up put these pine nuts
straight in here this can go back on the
heat and then mix it up and then
straight on to the spinach put some
olive oil just a couple of tablespoons
in a pan and it takes 40 seconds to wilt
it down a little bit of seasoning and
ten little rubs of nutmeg in there
once it’s wilted down a bit have a
little go at the other bag it looks like
it’s too much for the pan but it will
totally wilt down the zest of one lemon
goes in just a little knob of butter
that’s nice that you completely wilted
it down now get some greaseproof paper
run it under attack scrunch it up in the
ball then you’ve got something that’s
really soft you’re not more like a
hankerchief work straight onto here and
then put a little olive oil with this
filo pastry it’s very thin it doesn’t
need loads of cooking but of course the
reason
so damn brilliant is because it goes
crispy you want to create an area of
pastry bigger than the pan so you got
sides and a sort of a lid so almost half
as big as the pan again and I’m gonna
cook it by the way in this pan so I’m
only using one pan to fry one pan to
cook in I’m just going to lay this
pastry in and around put four sheets
down and then put a little olive oil
pass it like this I’ve got some nice
sweet cayenne pepper here and then
repeat the layers the quicker you are
the better and we’ll do about three or
maybe three and a half four layers so
we’ve got the pastry get all of that
spinach quickly into that egg mixture
you can give it a little wipe out if you
want
just bring the pan over here pick up the
greaseproof paper and drag it over like
that and then you can push it in and
then with this spinach here mix this up
and just pour it in
maybe a little extra cheese just on the
top like that I want you to get the
pastry and pull it back over itself
ultimately we’re making a beautiful pie
that would normally take certainly an
hour to cook and we’re doing it in under
half an hour so we need to be clever and
what’s lovely about this is even if
you’re a raving idiot like me even if
you do it badly and it tears or anything
like that if it’s wrong it’s right tear
off this paper round here and in the
cooking it will carry on protecting that
pastry we’re going to put it on that
high heat for about two minutes just to
get that pastry crisp you can sort of
see around here you’re just starting to
get Chris penis grabbed just a little
bit of rosemary and put it around this
lovely tart here we’re gonna bang that
in the oven for about 20 minutes it’s
gonna be good
it just comes off like that it’s
beautiful
an epic epic tart get yourself a nice
big knife stab it in there take it to
the table the fact that as you cut it it
goes crunch crunch crunch all your
guests will be going absolutely mad and
that is a beautiful dish [Music]
spinach feta cheese and cheddar
beautiful flavor for dead-dead simple
for you to be out doing under half an
hour that looks like you’ve been cooking
for hours first job pine nuts
100 grams straight into your pan on a
kind of medium-high heat
toast them up just takes a minute for
the rest of the pie filling 5 eggs
[Applause]
300 grams of feta cheese I’m going to
use 50 grams of cheddar cheese as it
does give the whole dish a kind of
really nice gooey nusiness season it up
with pepper a little bit of salt we’ve
got the fetter in there so go easy you
can see over here the nuts
they’re pretty perfect now so I’m just
gonna take them off the heat and I’m
using some nice flowering oregon oh the
normal stuff is fine too
just give it a little scrunch about a
teaspoon of that goes in get a fork and
roughly mix it up put these pine nuts
straight in here this can go back on the
heat and then mix it up and then
straight on to the spinach put some
olive oil just a couple of tablespoons
in a pan and it takes 40 seconds to wilt
it down a little bit of seasoning and
ten little rubs of nutmeg in there
once it’s wilted down a bit have a
little go at the other bag it looks like
it’s too much for the pan but it will
totally wilt down the zest of one lemon
goes in just a little knob of butter
that’s nice that you completely wilted
it down now get some greaseproof paper
run it under attack scrunch it up in the
ball then you’ve got something that’s
really soft you’re not more like a
hankerchief work straight onto here and
then put a little olive oil with this
filo pastry it’s very thin it doesn’t
need loads of cooking but of course the
reason
so damn brilliant is because it goes
crispy you want to create an area of
pastry bigger than the pan so you got
sides and a sort of a lid so almost half
as big as the pan again and I’m gonna
cook it by the way in this pan so I’m
only using one pan to fry one pan to
cook in I’m just going to lay this
pastry in and around put four sheets
down and then put a little olive oil
pass it like this I’ve got some nice
sweet cayenne pepper here and then
repeat the layers the quicker you are
the better and we’ll do about three or
maybe three and a half four layers so
we’ve got the pastry get all of that
spinach quickly into that egg mixture
you can give it a little wipe out if you
want
just bring the pan over here pick up the
greaseproof paper and drag it over like
that and then you can push it in and
then with this spinach here mix this up
and just pour it in
maybe a little extra cheese just on the
top like that I want you to get the
pastry and pull it back over itself
ultimately we’re making a beautiful pie
that would normally take certainly an
hour to cook and we’re doing it in under
half an hour so we need to be clever and
what’s lovely about this is even if
you’re a raving idiot like me even if
you do it badly and it tears or anything
like that if it’s wrong it’s right tear
off this paper round here and in the
cooking it will carry on protecting that
pastry we’re going to put it on that
high heat for about two minutes just to
get that pastry crisp you can sort of
see around here you’re just starting to
get Chris penis grabbed just a little
bit of rosemary and put it around this
lovely tart here we’re gonna bang that
in the oven for about 20 minutes it’s
gonna be good
it just comes off like that it’s
beautiful
an epic epic tart get yourself a nice
big knife stab it in there take it to
the table the fact that as you cut it it
goes crunch crunch crunch all your
guests will be going absolutely mad and
that is a beautiful dish [Music]
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