Spinach and feta filo pie pairs a soft, herby filling with crisp layers of pastry. It looks generous on the table, yet you do not need to roll dough or shape a perfect crust. This version uses a simple round tin and a crumpled pastry topping, making it an approachable supper when you fancy something a little different from pasta or an omelette.
The most useful part of the recipe is learning how to manage the spinach. Squeeze it well, let the cooked vegetables cool and the pastry has a much better chance of staying crisp. Serve generous wedges with a crunchy salad, then save any spare slices for another meal.
Before you begin
This pie serves four as a main course or six with several accompanying dishes. Allow about 30 minutes for preparation, 35–40 minutes for baking and 10 minutes for resting. Use a metal baking tin approximately 24 cm across and 4 cm deep, plus a large frying pan, sieve and clean tea towel.
Fresh and frozen spinach both work. Frozen spinach is particularly convenient because it is already compact, but it still needs thorough defrosting and squeezing. Filo sheets vary in size, so use their combined weight as your guide and overlap smaller sheets to cover the tin.
Ingredients
- 600 g fresh spinach, washed, or 450 g frozen chopped spinach, fully defrosted
- 6 spring onions, trimmed and finely sliced
- 2 garlic cloves, finely chopped
- 3 tablespoons olive oil, divided between cooking and brushing
- 200 g feta, drained and crumbled
- 2 medium eggs
- 15 g fresh dill, finely chopped
- 15 g flat-leaf parsley, finely chopped
- Finely grated zest of 1 unwaxed lemon
- A small pinch of ground nutmeg
- Freshly ground black pepper
- 200 g filo pastry, approximately 8–10 sheets
- 1 teaspoon sesame seeds, optional
If you are cooking for vegetarians, check that the feta is made with vegetarian rennet. The cheese brings plenty of savoury flavour, so you may not need additional salt. Taste the filling before adding the raw eggs to decide.
Method
- Heat the oven. Set the oven to 200°C, or 180°C fan. Put a baking tray on the middle shelf to heat. Brush your tin lightly with a little of the measured olive oil, reserving the rest for the filling and pastry.
- Cook the fresh spinach. Put the washed leaves in a large frying pan with only the water clinging to them. Cook over a medium heat, turning frequently, until wilted. Work in batches if necessary. Transfer to a sieve and cool. For defrosted frozen spinach, skip straight to squeezing.
- Remove the moisture. Press the spinach firmly in the sieve. Transfer to a clean tea towel, gather the corners and squeeze over the sink. Loosen the spinach and squeeze again until it stops releasing much liquid. Roughly chop fresh leaves after squeezing.
- Soften the onions. Wipe the pan dry. Add 1 tablespoon of the olive oil and cook the spring onions over a medium-low heat for 3–4 minutes. Add the garlic and stir for another minute. Remove from the heat and leave to cool.
- Combine the filling. Mix the spinach, cooled onions, feta, dill, parsley, lemon zest, nutmeg and black pepper in a bowl. Break up any dense clumps of spinach so the ingredients are evenly distributed. Taste, then beat the eggs separately and stir them through.
- Layer the base. Unroll the filo and keep the waiting sheets covered with baking parchment and a slightly damp tea towel. Lay about two-thirds of the sheets in the tin, brushing each lightly with oil. Rotate them as you go, covering the base and leaving pastry hanging over the edges.
- Fill and top. Spread the filling evenly in the pastry shell. Fold the overhanging sheets loosely over it. Brush the remaining sheets lightly with oil, gently scrunch them and arrange across the top, covering exposed filling. Sprinkle with sesame seeds if using.
- Bake. Place the tin on the heated tray. Bake for 35–40 minutes until the pastry is deeply golden and the filling is set and piping hot through the centre. Loosely cover with foil if the top browns too quickly. Rest for 10 minutes before slicing.
Small details that improve the result
Keep the filling cool
Warm vegetables release steam against the pastry before baking even begins. Give the spinach and onions time to cool before mixing and assembling. The squeezed spinach should feel damp rather than wet; if liquid collects in the mixing bowl, drain it away before adding the eggs.
Brush lightly and embrace the folds
Filo needs a thin film of oil between layers rather than a soaking. Pay attention to exposed corners, which can become brittle if left dry. Tears are easy to patch by overlapping another piece of pastry. The crumpled topping is deliberately informal, so there is no need to make every sheet sit neatly.
A metal tin and preheated tray help the base cook promptly. A ceramic dish can also work, although it may need a little longer. Judge the finished pie by the set, hot filling as well as the colour of the pastry.
Serving ideas
A tomato and cucumber salad dressed with lemon juice is a refreshing partner. Alternatively, serve shredded lettuce, grated carrot and a spoonful of plain yoghurt mixed with mint. Dress the salad just before eating so it stays crunchy alongside the soft filling.
For a larger meal, add boiled new potatoes or chickpeas tossed with parsley and lemon. Cut the pie with a sharp knife after its short rest, using a fish slice to lift each wedge from the tin. A few loose pastry flakes are part of its appeal.
Simple variations
- Change the herbs: Replace the dill with a small handful of chopped mint, keeping the parsley.
- Try chard: Replace half the fresh spinach with chard leaves. Remove tough stalks, wilt the leaves and squeeze thoroughly before chopping.
- Add warmth: Mix a pinch of chilli flakes into the filling alongside the nutmeg.
- Skip the seeds: Leave the topping plain if you prefer; the crumpled pastry provides plenty of texture by itself.
Making ahead and storing
Prepare the squeezed spinach and cooked onions a day ahead if useful. Cool them and refrigerate in covered containers, then combine with the remaining ingredients when you are ready to assemble. Keep the pastry wrapped according to its packet instructions until needed.
Cool leftover pie promptly and refrigerate within two hours. Store covered and eat within two days. Reheat slices in an oven at 180°C, or 160°C fan, until piping hot throughout, allowing around 15–20 minutes depending on thickness. Reheat only once. A microwave is convenient, but it will soften the pastry.
You can also freeze cooled portions in airtight containers for up to two months. Defrost in the fridge before reheating thoroughly. Let the reheated slices stand briefly before serving so the filling settles and the crisp top is easier to cut.
