Greens and goat’s cheese filo crinkle pie
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 9 Apr 25
- Updated: 9 Apr 25
This easy greens pie is packed with leafy veg folded into creamy goat’s cheese. Top with golden filo pastry and seeds for extra crunch. Here’s why it’s so good…
- Flavour-packed filling: Watercress, spinach and spring greens are combined with ground almonds and soft goat’s cheese to create a verdant filling.
- Crunchy topping: The seasoning, inspired by the USA’s ‘everything’ bagel, adds plenty of crunch and flavour to the scrunched-up filo topping.
- Easily adaptable: Use any greens you prefer in this recipe. Cavolo nero, kale or green cabbage all work well.
Discover more elevated weeknight recipes.
Ingredients
- 60g salted butter
- 500g spring greens, thick stems removed, leaves cut into 2cm ribbons (see Don’t Waste It)
- 260g baby leaf spinach
- 80g watercress
- 1 tsp garlic granules
- 100g crème fraîche
- 50g ground almonds
- 100g soft goat’s cheese
- 4 sheets filo pastry
- 2 tsp sesame seeds
- 1 tsp poppy seeds
- ½ tsp onion granules
- Steamed new potatoes to serve
Specialist kit
- Oven dish (about 18cm x 25cm)
Method
- Heat the oven to 200°C/180°C fan/gas 6. Put 20g of the butter in a large pan over a medium heat, then add the spring greens with a pinch of salt and cook for 6 minutes, stirring regularly, until starting to soften (you may need to add it in batches – it will shrink in volume as it starts to wilt). Stir in the spinach and watercress (again, in batches if needed), ½ tsp garlic granules, plus some salt and pepper. After a few minutes, once everything has wilted and cooked down, stir in the crème fraîche and ground almonds until combined. Scrape the mixture into the oven dish.
- Dot the goat’s cheese over the greens. Melt the remaining 40g butter in the empty pan. Brush a sheet of the filo pastry with the melted butter, scrunch it up and sit it on top of the greens in the dish, covering about a quarter of the dish. Repeat with all the filo sheets so the dish is evenly covered with crinkly pastry.
- Scatter the sesame seeds, poppy seeds, onion granules, remaining garlic granules and some sea salt evenly over the top. Bake for 25-30 minutes until golden, then serve with buttery steamed new potatoes.
- Recipe from April 2025 Issue
Nutrition
- Calories
- 538kcals
- Fat
- 40g (20g saturated)
- Protein
- 18g
- Carbohydrates
- 24g (5.5g sugars)
- Fibre
- 7.4g
- Salt
- 1.1g
delicious. tips
Don’t waste it: You could finely chop the spring greens stems and fry for a few minutes before adding the leaves to the pan (step 1); or keep them in a bag in the freezer with other vegetable trimmings to use when making stock.
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This took a bit longer than stated. About 35 minutes before putting it in the oven. So closer to an hour but it was really delicous. Easy to do but do have a fair bit of filo dough left over
Thanks for your feedback on this recipe, it’s really useful to understand how long the recipe took in total with the prep time when cooked at home. The recipe suggests four filo sheets based on the size of dish used (about 18cm x 25cm), but this could vary depending on dish size. We’re really glad to hear you liked the flavour!