Spinach and feta filo pie

  • Serves 4
  • Takes 10 min to make and about 30-35 min to cook
  • Easy
This vegetarian spinach and feta filo pie recipe is budget-friendly, costing around £1.50 per person to make.

Nutritional info per serving

  • Calories419kcals
  • Fat31.7g (11.9g saturated)
  • Protein21.5g
  • Carbohydrates12.2g (4.8g sugar)
  • Salt2.5g

3 / 5 rating (2 votes)

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  • 500g spinach
  • A knob of butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 200g feta, crumbled
  • 4 tbsp pine nuts, toasted
  • 3 large free-range eggs, beaten
  • 4-6 filo pastry sheets
  • ½ tsp caraway seeds
  • A tomato and red onion salad, to serve


  1. Preheat the oven to 180°C/fan160°C/gas 4. Wilt the spinach in a large pan over a low heat. Allow to cool, then drain well, squeezing out the excess liquid with your hands.
  2. Melt a knob of butter in a frying pan and add the onion. Cook for 5 minutes, until soft. Stir in the garlic and cook for a further minute.
  3. Remove from the heat and add to a bowl with the spinac, feta, pine nuts and eggs. Mix together and season well. Spoon into the base of a 1-litre baking dish.
  4. Brush 4-6 filo pastry sheets with melted butter, lightly scrunch and lay over the spinach mixture. Sprinkle with ½ tsp caraway seeds and bake in the oven for 25-30 minutes, until the pastry is crisp and golden.
  5. Serve with a juicy tomato and red onion salad.
  • Filo pastry comes in large packs and you often only need a few sheets, so buy it fresh, wrap it in cling film and freeze in about 10- or 20-sheet sections, then defrost as needed. Don’t always go for baby spinach, as it can be expensive. Trim the tougher stems from larger spinach leaves, and roughly chop before blanching.

From November 2008

Main Ingredients:

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