I have been attempting to perfect a spinach and halloumi pie that a local cafe makes and it is SO delicious. It’s not quite there, but it’s pretty close. I assume they add a lot more butter, cream, cheese and salt to theirs to make it so scrumptious - feel free to do the same if you are feeling super indulgent.
Once you have the ingredients out and organised it’s pretty simple to put together - I was able to squeeze it in during toddler nap and when the baby let me put him down for a few minutes. You could probably use puff pastry also if you want less faff.
1 tbsp olive oil
2 cloves garlic, crushed
1 bunch of asparagus, ends removed and sliced into small pieces
1 bunch English spinach or baby spinach, shredded
150g Halloumi, grated
Fresh herbs - dill, parsley, chopped
8 eggs, whisked
Milk or cream
60g Butter, melted
Heat oven to 180°c
Heat oil in a pan, cook garlic & asparagus for a few minutes until it softens and then add spinach until wilted. Season with salt and pepper.
Whisk eggs and add milk or cream.
In a small, greased baking tray 27 x 16 ish, layer your filo pastry with melted butter in between - about 10 sheets.
Sprinkle spinach mixture over the bottom of pastry, scatter grated halloumi and fresh herbs, pour over eggs & season with salt and pepper.
Put in the oven for 25-35 until egg is set and it is golden brown on top.
Slice up, squeeze some fresh lemon on top if you have handy and enjoy any time of the day!
Mine got me through 3 days of lunches, reluctantly sharing!