Spinach and feta pie with filo pastry

A savoury pie with spinach, feta and crisp filo pastry.

Serves 4 · Preparation: 25 min · Cooking: 40 min · Resting: 10 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Baking dish about 22 × 30 cm, frying pan, sieve, pastry brush

Ingredients

• 8 sheets filo pastry (about 250 g)
• 500 g fresh spinach
• 200 g feta
• 2 medium eggs
• 1 onion (about 120 g)
• 3 tablespoons olive oil
• 10 g fresh dill
• 0.5 g ground black pepper

Method

1. Heat the oven to 190 °C. Finely chop the onion and cook in 1 tablespoon of oil for 5 minutes. Add the spinach in batches and let it wilt. Cool in a sieve and press out as much liquid as possible.
2. Crumble the feta and mix with the spinach, onion, eggs, chopped dill and pepper until evenly combined.
3. Brush the baking dish lightly with oil. Lay in four sheets of filo one at a time, brushing each lightly with oil and letting the edges overhang. Add the filling. Top with four lightly oiled sheets and fold the edges inward.
4. Bake for about 35 to 40 minutes, until the pastry is golden and the filling is fully set. Rest for 10 minutes before slicing.

Storage

Cool leftovers within 2 hours, store covered at 4 °C and eat within 2 days. Reheat a stored portion once until steaming hot.

Allergens

Contains wheat (gluten), milk and egg. The filo and feta labels give any other allergen information.

Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.

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