Filo Spinach and Feta Pie

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In my opinion I’d say that most vegetarians will agree that spinach and feta is a winning combination, especially when it’s neatly wrapped up in a blanket of filo pastry. The mishmash of spinach and feta really appeals to me resulting in a delicious cheesecake HERE.

Since the filo pastry is store bought, this recipe can be made in no time at all, so if you’re having guests over for a light lunch, this recipe is perfect. Prepare the filling the night before so it’s nice and cold for the pastry. Just before visitors arrive, you can assemble the pie and bake the filo till it is golden and crispy.

This recipe comes from one of my most used recipe books called The Pie book by Caroline Bretherton. The instructions are straight forward leaving you confident to create a dish that not only tastes amazing but looks impressive too.
Filo Spinach Pie

You will need:

20cm round springform tin
600g rinsed, chopped spinach
100g butter
2 onions, finely chopped
2 cloves garlic finely chopped
120g roasted peppers in oil, drained and chopped
3 tbsp parsley
Salt and freshly ground black pepper
300g plain feta cheese, crumbled
6 sheets ready-made filo pastry
Filo Spinach Pie

Instructions for the filling:

Melt 50g butter and fry the onions, stirring till transparent.
Add the garlic and fry for a further 2 minutes.
Stir in the peppers and parsley.
Add the spinach and continue frying till the spinach is wilted.
Add the salt and ground pepper to taste.
Set aside and allow to cool completely.

Instructions for the filo pastry:

Melt 50g of the butter.
Using a culinary brush, grease the sides and bottom of the springform tin with butter.
Using a sheet at a time, cover the bottom of the springform tin with a sheet of pastry, leaving the edges to overhang, brush with butter.
Continue with 5 more sheets, brushing each sheet with butter. Leave the edges overhanging.

Add half the cooled filling, then feta, then filling. Put the overhanging pastry over the top, brush with butter.
Bake for 35-40 minutes until crisp and golden. Be sure to leave the pie to stand for 10 minutes before carefully releasing from the tin. Serve hot or warm, cut into wedges.


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