Spinach and feta pie

Golden filo pastry filled with lemony spinach and feta cheese and fragrant with dill and mint, this pie is a winner.

  • 1 hr cooking
  • Serves 8
  • Print


Spinach and feta pie
  • 3 x 250g packets frozen spinach, thawed, drained
  • 250 gram feta cheese, crumbled
  • 250 gram ricotta cheese
  • 1/4 cup (40g) finely grated parmesan cheese
  • 6 green onions, chopped finely
  • 2 clove garlic, crushed
  • 2 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon lemon juice
  • 1 egg, beaten lightly
  • 12 (sheets) filo pastry
  • 80 gram butter, melted


Spinach and feta pie
  • 1
    Preheat oven to 180°C/160°C fan- forced. Grease 24cm springform tin.
  • 2
    Squeeze the excess liquid from spinach with hands. Chop spinach finely. Combine spinach in medium bowl with cheeses, onions, garlic, herbs, lemon juice and egg.
  • 3
    Layer two sheets of pastry, brushing each with some of the butter. Fold in half lengthways, place in tin, edges overhanging. Repeat with six more sheets, overlapping strips clockwise around pan until covered.
  • 4
    Spoon spinach mixture into pastry-lined tin, fold edges back onto filling; brush with butter.
  • 5
    Layer remaining four pastry sheets, fold in half crossways; brush with butter. Place on pie, trim pastry a little larger than tin. Tuck pastry edge inside tin.
  • 6
    Bake pie about 45 minutes or until browned; cover with foil if it starts to get over-brown. Stand 15 minutes before cutting.

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