Spinach and Feta filo pie

This is a great vegetarian option that should suit all the family. Traditionally known as spanakopita, which are normally bite-sized pastries, this pie is much less fiddly  and is easier to make. It can be made up to a day in advance and kept covered in the fridge.

Serves: 4 – 6


  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 4 spring onions, finely chopped
  • 300g (11oz) baby spinach
  • 225g (8oz) feta cheese
  • 2 large eggs
  • 25g (1oz) freshly grated Parmesan cheese
  • 2 tbsp chopped fresh mint good pinch of freshly grated nutmeg
  • 6 sheets of filo pastry, thawed if frozen sea salt and freshly ground black pepper
  • cherry tomato, red onion and basil salad, to serve


  1. Preheat the oven to 180°C (350°F/gas mark 4).
  2. Heat 1 tablespoon of the oil in a pan over a medium heat and add the onion. Sauté for a couple of minutes, until softened but not browned. Stir in the spring onions and cook for another minute. Add the spinach a handful at a time until it has all wilted down. Tip into a colander and press out any excess liquid, then cool.
  3. Crumble the feta cheese into a large bowl and lightly mash with a fork. Mix in the cooled spinach mixture, eggs, Parmesan, mint and nutmeg. Season to taste.
  4. Unroll the filo pastry and brush a 20cm (8in) clip-sided or loose-based tin with a little of the oil. Lightly brush each sheet with a little of the oil and place in the tin, oiled side down, leaving the excess hanging over the edge. Rotate the tin a quarter turn after putting in each sheet.
  5. Tip the filling into the tin and fold the excess pastry over the top one sheet at a time to give a ruffled effect. Brush any remaining oil on top.
  6. Bake for about 45 minutes, until crisp and golden brown. Remove from the oven and leave to settle for 5 minutes.
  7. Take the spinach and feta pie out of the tin and cut into slices. Arrange on plates with the cherry tomato, red onion and basil salad to serve.