SPINACH AND FETA FILO PIE

A rich and creamy blend of spinach and feta cheese, wrapped in layers of filo pastry, baked to delicious golden-brown and flaky crispiness - Greek summer on a plate.

Jump to: PHOTO RECIPE   TEXT RECIPE  TIPS 

Nothing says summer like spinach and feta cheese, wrapped in crispy, flaky filo pastry.

The creamy cheese with its mild saltiness and tang, paired with the earthy, wilted spinach leaves, perfectly complements the buttery, crispy pastry.

Ever since I found this recipe years ago, it has become one of our favorite dishes and a summer staple. Paired with a simple salad of tomatoes and red onion dressed with olive oil and balsamic vinegar, it's a perfect family meal for a hot summer day. It's also an excellent first course for a dinner party or an appetizer for a large gathering.

The dish is easy to make: the onions are fried, the spinach wilted, and then combined with the remaining ingredients into a filling that is encased and topped with butter-brushed sheets of filo pastry.

Once baked, the filo sheets transform into layers of golden-brown, buttery, crispy, and flaky gorgeousness, creating the perfect topping for the scrumptious, tender, and moist feta and spinach filling.

TIPS: 

• If using frozen filo pastry, make sure to allow it to defrost completely before use, as it will easily break if too cold.

• Keep the pastry covered under a kitchen towel at all times while not using it, to prevent it from drying out.

• Score the top layers in a way that you intend to cut and serve the pie later, allowing you to slice along the lines without damaging the crispy pastry layers. So, instead of scoring in a diamond pattern, score the pie into small, equal size squares or rectangles, preferably a multiple of the number of eaters you are serving.

If you like this recipe, you may also like SPINACH & FETA BOREK.

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How to prepare:

SPINACH AND FETA FILO PIE

A rich and creamy blend of spinach and feta cheese, wrapped in layers of filo pastry sheets, baked to delicious golden-brown and crispy flakiness - Greek summer on a plate.

Jump to: TEXT RECIPE  TIPS 

Recipe based on: 'Spinach and Feta Filo Pie' by Lesley Waters, Good Food Channel

INGREDIENTS: 

Makes approximately 8 portions:

Note: Depending on the size of spinach bags and feta you find, use them all up in the pie if you wish.

• approximately 600g fresh spinach leaves

• approximately 225g Feta cheese

• 225g filo (phyllo) pastry

• 3 eggs

• 1 large red onion

• Extra Virgin Olive Oil

• Small knob of butter, plus butter for greasing the pastry

• Freshly grated nutmeg

• Sea salt

• Freshly ground black pepper

  
  

  Also: A shallow baking dish, approximately 20x30cm

DIRECTIONS: 

1. Gather and prepare all the ingredients: In case of using frozen filo pastry, make sure to allow it to defrost completely before using. Wash the spinach leaves and dry them with a salad spinner. Peel and finely dice 1 large onion. Cut 225g feta cheese into small cubes. Melt the butter used for brushing the pastry.
   

   

   
   

2. Preheat the oven to 200C/180C fan/gas 6. Lightly butter the baking dish.
   

3. Sauté the onion: Heat 1 tablespoon of olive oil in a small frying pan and sauté 1 large diced red onion with a pinch of salt over medium-low heat for about 10-15 minutes, until soft and lightly browned. Transfer the onion to a large bowl and leave to cool.
   

   

   
   

4. Wilt the spinach: Heat a small knob of butter in a large saucepan, add the spinach, and cook it on medium heat for a couple of minutes until the leaves are wilted. If the spinach does not fit inside the pot, fill the pot to the brim with leaves, wait until they start to wilt, then add the rest. You want to set the heat high enough, so that most of the spinach water evaporates as the spinach cooks. When the spinach is wilted, transfer it to a sieve and squeeze out any excess liquid with a large spoon, then roughly chop the spinach and transfer it to the bowl.
   

   

   

   

   
   
   

5. Add the spices: Season the spinach and onions with nutmeg, salt, and pepper, stir well, then leave them to cool.
   

   

   
   

6. Add feta and eggs: Add the cubed feta together with the eggs to the cooled spinach and onion and stir well.
   

   

   
   
   

7. Assemble the pie: Important: Keep the filo pastry sheets covered at all times under a damp kitchen towel until using, to prevent them from drying. Place 4 layers of pastry into the baking dish: Put a filo sheet in the buttered dish, allowing it to drape over the edges, and brush it with melted butter. Repeat this process with 3 more layers of buttered pastry.

   
   
   

   
   
   

   Add the filling: Distribute the spinach-feta mixture evenly on top, and smooth the surface.

   
   

   

   
   

8. Close the pie: start by folding the overhanging pastry sheets inward, then place another 4 to 5 layers of butter-brushed pastry on top, matching the size of the dish. Depending on the dimensions of your dish and filo pastry, you may need to cut the sheets in half to fit the size of your dish. Alternatively , you can fold them, but then make sure to brush butter between the layers.

   
   

9. Score the top: Brush the top with melted butter, then score the top pastry layers with the tip of a very sharp knife being careful, not to cut into the filling. Tip: Score the top layers in a way that you intend to cut and serve the pie later, allowing you to slice along the lines without damaging the crispy pastry layers. So, instead of scoring in a diamond pattern, score the pie into small, equal size squares or rectangles, preferably a multiple of the number of eaters you are serving.
   

   

   
   

10. Bake the pie in the preheated oven for 45-50 minutes or until golden and crisp.

    
    

11. Serve: Serve hot or warm with a simple tomato salad, flavoured with thinly sliced red onion, salt, balsamic vinegar, and Extra Virgin Olive Oil.

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TEXT-ONLY RECIPE

SPINACH AND FETA FILO PIE

A rich and creamy blend of spinach and feta cheese, wrapped in layers of filo pastry sheets, baked to delicious golden-brown and crispy flakiness - Greek summer on a plate.

Jump to: PHOTO RECIPE    TIPS 

Recipe based on: 'Spinach and Feta Filo Pie' by Lesley Waters, Good Food Channel

INGREDIENTS: 

Makes approximately 8 portions:

Note: Depending on the size of spinach bags and feta you find, use them all up in the pie if you wish.

• approximately 600g fresh spinach leaves

• approximately 225g Feta cheese

• 225g filo (phyllo) pastry

• 3 eggs

• 1 large red onion

• Extra Virgin Olive Oil

• Small knob of butter, plus butter for greasing the pastry

• Freshly grated nutmeg

• Sea salt

• Freshly ground black pepper

• (Optional: 85g toasted pine nuts, 55g raisins)

  
  

  Also: A shallow baking dish, approximately 20x30cm

DIRECTIONS: 

1. Gather and prepare all the ingredients: Wash the spinach leaves and dry them with a salad spinner. Peel and finely dice 1 large onion. Cut 225g feta cheese into small cubes. Melt the butter.

   
   

2. Preheat the oven to 200C/180C fan/gas 6. Lightly butter the baking dish.

   
   

   Make the Filling:
   

3. Sauté the onion: Heat 1 tablespoon of olive oil in a small frying pan and sauté 1 large diced red onion with a pinch of salt over medium-low heat for about 10-15 minutes, until soft and lightly browned. Transfer the onion to a large bowl and leave to cool.

   
   

4. Meanwhile, wilt the spinach: Heat a small knob of butter in a large saucepan, add the spinach, and cook it on medium heat for a couple of minutes until the leaves are wilted. If the spinach does not fit inside the pot, fill the pot to the brim with leaves, wait until they start to wilt, then add the rest. You want to set the heat high enough, so that most of the spinach water evaporates as the spinach cooks. When the spinach is wilted, transfer it to a sieve and squeeze out any excess liquid with a large spoon, then roughly chop the spinach and transfer it to the bowl.

   
   

5. Add the spices: Season the spinach and onions with nutmeg, salt, and pepper, stir well, then leave them to cool.

   
   

6. Add feta and eggs: Add the cubed feta together with the eggs to the cooled spinach and onion and stir well.

   
   

7. Assemble the pie: Important: Keep the filo pastry sheets covered at all times under a damp kitchen towel until using, to prevent them from drying. Place 4 layers of pastry into the baking dish: Put a filo sheet in the buttered dish, allowing it to drape over the edges, and brush it with melted butter. Repeat this process with 3 more layers of buttered pastry.

   
   

   Distribute the spinach-feta mixture evenly on top, and smooth the surface.

   
   

8. Close the pie: start by folding the overhanging pastry sheets inward, then place another 4 to 5 layers of butter-brushed pastry on top, matching the size of the dish. Depending on the dimensions of your dish and filo pastry, you may need to cut the sheets in half to fit the size of your dish. Alternatively , you can fold them, but then make sure to brush butter between the layers.

   
   

9. Score the top: Brush the top with melted butter, then score the top pastry layers with the tip of a very sharp knife being careful, not to cut into the filling. Tip: Score the top layers in a way that you intend to cut and serve the pie later, allowing you to slice along the lines without damaging the crispy pastry layers. So, instead of scoring in a diamond pattern, score the pie into small, equal size squares or rectangles, preferably a multiple of the number of eaters you are serving.

   
   

10. Bake the pie in the preheated oven for 45-50 minutes or until golden and crisp.

    
    

11. Serve: Serve hot or warm with a simple tomato salad, flavoured with thinly sliced red onion, salt, balsamic vinegar, and Extra Virgin Olive Oil.