Select Page

Spinach & feta filo pie

This is a wonderful combination of spinach, leeks/spring onions with tangy feta & a dash of lemon zest wrapped in crumbly filo pastry – delicious hot or cold.


Serves 6

900g bag spinach (you can use frozen but make sure it is completely thawed & drained)
400g feta
12 sheets filo pastry
2 leeks finely sliced/1leek & 2 sprin onions
zest of 1 lemon
handful mint chopped
handful flatleaf parsley chopped
2 eggs beaten
sea salt & freshly ground pepper
4 tablespoons olive oil

Preheat oven to 180°C

Pour a kettle full of boiling water over spinach in a colander to wilt, leave to cool then squeeze out water and chop.
Gently fry leeks/spring onions in olive oil until soft. Take off heat, once cool, add crumbled feta, seasoning, egg, herbs, spinach and mix together.
Line baking tray with greaseproof paper, place 4 sheets of filo pastry, brushing with olive oil in between each sheet. Spread half spinach mix evenly. Place 4 more sheets of pastry and spread the remaining mixture. Cover with 4 more sheets of pastry, fold over the edges, brush a little olive oil.

Bake in oven for approximately 45 minutes.
Cut into squares and serve with a green salad.

Approximate cost £6.50