hi I’m Georgie from Jamie’s food team
and I’m going to show you how to
assemble a fool a pie so here I’ve got a
bowl of feta and spinach mixture that
I’ve made for my pie
got some pine nuts and cheese in there
and we’ve done is I’ve got 50 centimeter
piece of grease proof paper which I’ve
scrunched up with some olive oil and
then I’ve layered up layers of phyllo
pastry four squares each time and then
in between the layers I’ve just drizzle
some olive oil salt and pepper and
linking of cayenne pepper as well just
to give a bit of flavour it’s about
three or four layers here what we’re
going to do is we’ll transfer the whole
lot over to the frying pan okay so just
a transfer the squeeze proof paper over
this pan here and it’s gently using your
hand just push it in don’t worry about
the overhang will fall back over
afterwards just ease in like that this
is a cap this is a great trick and you
could do this any pie filling all in one
pan which you just popping it up and
make sure your pans got oven proof
handle then get your mixture just give a
little stir so it’s been sitting it’ll
probably have separates a little bit and
just spoon or pour into your pastry case
and then just spread it out like that
excellent then what we do now is we’re
just going to get the excess pastry and
just don’t worry about being too neat or
tidy it’s nice have a bit of an open
sense as you can see the middle as it’s
cooking and just gently fold over
scrunch in and around it’s high
I’m just gonna put this on a medium heat
what you want to do is you want to crisp
it up the pie from the underneath once
it goes in the oven it will click on top
lovely but you want to make sure the
bottom is lovely and crisp and golden as
well so just leave it on here for a
couple of minutes get the pan warmed up
everything ready to go and then I’m just
going to pop it in the oven got the oven
on 200 degrees and I only need about
1820 minutes
and I’m going to show you how to
assemble a fool a pie so here I’ve got a
bowl of feta and spinach mixture that
I’ve made for my pie
got some pine nuts and cheese in there
and we’ve done is I’ve got 50 centimeter
piece of grease proof paper which I’ve
scrunched up with some olive oil and
then I’ve layered up layers of phyllo
pastry four squares each time and then
in between the layers I’ve just drizzle
some olive oil salt and pepper and
linking of cayenne pepper as well just
to give a bit of flavour it’s about
three or four layers here what we’re
going to do is we’ll transfer the whole
lot over to the frying pan okay so just
a transfer the squeeze proof paper over
this pan here and it’s gently using your
hand just push it in don’t worry about
the overhang will fall back over
afterwards just ease in like that this
is a cap this is a great trick and you
could do this any pie filling all in one
pan which you just popping it up and
make sure your pans got oven proof
handle then get your mixture just give a
little stir so it’s been sitting it’ll
probably have separates a little bit and
just spoon or pour into your pastry case
and then just spread it out like that
excellent then what we do now is we’re
just going to get the excess pastry and
just don’t worry about being too neat or
tidy it’s nice have a bit of an open
sense as you can see the middle as it’s
cooking and just gently fold over
scrunch in and around it’s high
I’m just gonna put this on a medium heat
what you want to do is you want to crisp
it up the pie from the underneath once
it goes in the oven it will click on top
lovely but you want to make sure the
bottom is lovely and crisp and golden as
well so just leave it on here for a
couple of minutes get the pan warmed up
everything ready to go and then I’m just
going to pop it in the oven got the oven
on 200 degrees and I only need about
1820 minutes
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