Greek Spinach And Feta Filo Pie
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
319 kcal
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Cuisine
Greek
Greek Spinach And Feta Filo Pie
Description
This pie starts by wilting fresh spinach with boiling water, then squeezing to remove excess moisture before chopping. The filling combines chopped spinach, crumbled feta cheese, fresh parsley, optional dill, sun-dried tomatoes, and salad onions, bound with lightly whisked eggs and seasoned with black pepper.
Filo sheets are layered in a greased round baking pan, each brushed with olive oil and arranged so some drape over the sides. The filling is placed in the center then the overhanging pastry is scrunched over the top to enclose it. A final olive oil brush completes the top before baking at 355°F.
The finished pie features a golden, crispy filo crust encasing a moist and tangy mixture, balancing salty feta and earthy spinach. It pairs well with tzatziki or dill yogurt dips. The recipe suggests that essential ingredients are spinach and cheese, with optional additions for flavor complexity.
It is compatible with frozen spinach as long as it is thawed and squeezed dry. The assembled but unbaked pie can be frozen for up to three months and baked from frozen with additional time added to cooking.
Ingredients
- 7 ounces spinach around 5 cups (alternatively, use frozen: around 5 ounces/140 grams, fresh
- 5 sundried tomatoes chopped (optional), or 5 teaspoons of ready chopped from a jar
- 1 bunch spring onions optional (= salad onions or scallions (US), chopped) Use finely chopped ordinary onion as a substitute.
- 5 ounces feta cheese crumbled
- 1 bunch parsley fresh, chopped
- 2 tablespoons dill fresh & chopped (optional)
- 2 large egg lightly whisked
- 5 heets filo pastry large
- 3 tablespoons olive oil for brushing over the pastry
- ¼ teaspoon black pepper
Instructions
- Pre-heat the oven to 355F / 180C.
- Pour boiling water over the spinach in a colander to wilt it, then squeeze out as much of the water as you can with the back of a spoon (and your hands!). Chop the spinach and put into a large bowl.
- Add the sundried tomatoes, salad onions, feta (crumbled), parsley, dill, eggs and pepper to the spinach and combine well. Set the filling aside.
- Now prepare the pastry. Lightly brush or spray an 8 to 9" loose-bottomed baking pan with olive oil. Then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Repeat with the other 4 sheets of pastry, rotating the pan as you go so that the whole of the bottom of the pan and the sides are covered with pastry. Brush lightly with olive oil between each layer.
- Tip the filling into the centre of the pan, on top of the pastry, then gather the overhanging pastry over the top of the pie, scrunching a little as you do. Brush a final layer of olive oil over the top.
- Bake for 30 minutes or until the pastry is golden and crispy. Serve immediately with a simple salad, and tzatziki if you like.
Notes
- Optional ingredients such as sun-dried tomatoes, salad onions, and dill add extra flavor but are not essential; spinach and feta are the core.
- Wilt fresh spinach with boiling water and squeeze out excess moisture thoroughly before using; frozen spinach can be substituted but must be defrosted and drained well.
- Any round baking pan close in size to 8-9 inches can be used; exact size is flexible without affecting results significantly.
- Serve the pie with tzatziki or a simple dill and yogurt dip to complement the flavors.
- You can freeze the assembled, uncooked pie wrapped tightly for up to 3 months; bake from frozen by adding approximately 10 minutes to the cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 125mg | 42% |
| Sodium | 896mg | 37% |
| Potassium | 535mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 6235IU | 125% |
| Vitamin C | 35mg | 39% |
| Calcium | 268mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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