My family loves Spinach Feta Filo Pie! It is easy to make, looks impressive and tastes great. The great thing about this pie is not just the taste and flavour, but how healthy it is. The most important benefit of this pie is that you can use only fresh produce, no preservatives and artificial additives.
Spinach feta filo pie

This vegetarian, Greek-style pie packs a cheesy, garlic punch. Pureeing a portion of the spinach leaves means they won't collapse while cooking, giving you a seriously substantial pie that you can cut into thin slices and serve hot with crusty bread on the side. The little bit of nutmeg is essential – don't skip it!


  • SERVES   : 4 TO 6


  • 100 g pine Nuts
  • 5 large free-range Eggs
  • 300 g feta cheese
  • 50 g Cheddar cheese
  • dried oregano
  • 1 Lemon
  • olive oil
  • 1 knob of unsalted butter
  • 400 g baby spinach
  • 1 x 270 g pack of filo pastry
  • cayenne pepper
  • 1 whole nutmeg , for grating


  1. Preheat oven to 200°C/400°F/gas 6.
  2. Toast the pine Nuts in a large ovenproof pan over medium heat for 1-2 minutes, until golden and fragrant, stirring occasionally.

  3. Crack the Eggs into a large bowl, crumble the feta, then grate the cheddar. Season with a pinch of black pepper and a few pinches of dried oregano.

  4. Finely grate the Lemon zest, pour in a little oil, then add the toasted pine nuts. Mix well.

  5. Melt the butter in the pan over medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there is room, add the remaining spinach, stirring regularly until wilted.

  6. Lay a 50 cm strip of parchment paper on a clean work surface, rub it lightly with oil and crumple it up, then flatten it again.

  7.   Arrange 4 sheets of filo in a large rectangle on the parchment paper, overlapping at the edges so that they almost cover the parchment paper.
  8.   Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
  9. Stir the wilted spinach into the Egg mixture, then grate half the nutmeg and mix well.
  10. Slide the parchment paper and filo sheets into the empty pan so that the edges overflow, then press them into the sides of the pan.
  11. Pour in the spinach mixture and spread it evenly, then fold the filo over the filling to cover it.
  12. Place the skillet over medium heat for 2 minutes, just to cook the bottom, then transfer to the top rack of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.

Nutrition per serving

  • Calories 830 ,   42%
  • Fat 57g   , 81%
  • Saturates 19.9g   , 100%
  • Sugars 5.4g   , 6%
  • Salt 4.7g   , 78%
  • Protein 36.6g   , 73%
  • Carbs 42.8g   , 16%
  • Fibre 3.5g

Tutorial Video : Feta and Spinach Filo Pie | Jamie Oliver


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