Spinach & Feta Filo Pie 菠菜羊奶芝士批

材料：

大雞蛋 x 5隻
松子仁 x 50克
羊奶芝士 x 80克
車打芝士 x 100克
千層酥皮 x 6-7塊
BB菠菜 x 1包 (大約150克)
蒜頭 x 3粒
檸檬皮 x 1隻檸檬
黑胡椒粉 x 1茶匙
豆蔻 x 1茶匙
牛油 x 10克
橄欖油 x 2湯匙

做法：

1. 把焗爐預熱至200度。
2. 發蛋。
3. 把所有芝士切細粒。
4. 把松子仁用平鑊不用油烤至金黃色。
5. 把蒜頭切細粒，用少少橄欖油炒香BB菠菜。
6. 加入芝士、果仁、菠菜、檸檬皮、黑胡椒粉和豆蔻於已發好的蛋裏，攪勻。
7. 準備一個烤焗批盤，放一張烘烤羊皮紙入內，塗上少許橄欖油。
8. 把千層酥皮一塊塔一塊，方向便是12點、2點、4點、6點、8點、10點這樣，每塊中間要塗少少橄欖油。
9. 加入蛋和材料的混合物與千層酥皮內。
10. 把突了出來的千層酥皮全部摺上，覆蓋蛋和材料的混合物。
11. 放入焗爐，把一張錫紙輕輕覆蓋批上，焗20分鐘。
12. 取去錫紙，再焗5分鐘至批變成金黃色。

Ingredients:

Large Eggs x 5pcs
Pine Nuts x 50g
Feta Cheese x 80g
Cheddar Cheese x 100g
Filo Pastry x 6-7pcs
Baby Spinach x 1bag (or about 150g)
Garlic x 3cloves
Lemon zest x 1lemon
Black Pepper x 1tsp
Nutmeg x 1tsp
Butter x 10g
Olive oil x 2tbsp

Directions:

1. Preheat the oven to 200c.
2. Beat the eggs.
3. Cut the feta and cheddar into small dices.
4. Toast the pine nuts until golden.
5. Finely chop the garlic. Fry them with the baby spinach with a little butter and olive oil.
6. Add the cheese, nuts, cooked spinach, lemon zest, black pepper and nutmeg to the eggs . Mix them well.
7. Prepare a pie baking form. Place a baking sheet inside and brush it with a little olive oil.
8. Place the filo pastry on top of the baking sheet, overlapping each other (like 12hr, 2hr, 4hr, 6hr, 8hr, 10hr). Brush some olive oil on each sheet.
9. Pour the egg mixture into the baking form.
10. Fold up the filo pastry so they're covering well the egg mixture.
11. Place it in the oven. Use an aluminuim foil to cover the top. Bake for 20 mins.
12. Take away the aluminium foil and continue to bake for 5 mins until it's golden colour.