Spinach, pine nut & feta filo pie
Prep
20 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This spinach, pine nut and feta filo pie is absolutely one of my go to dishes when I want something impressive but straightforward. The whole thing comes together in just fifty minutes, which makes it perfect for a weeknight dinner or when you've got guests coming over. I love that spinach is packed with iron and nutrients, so you're getting something genuinely good for you while enjoying pure comfort food. The crispy filo pastry gives you that lovely crackling texture, and the combination of creamy feta with toasted pine nuts is honestly unbeatable. It's also incredibly economical to make and looks far more fancy than the effort required.
Ella x
Ingredients
- 50 gramsbutter
- 1red onion(finely sliced)
- 450 gramsspinach(leaves, washed)
- ½ tspnutmeg
- 3medium free range eggs(beaten)
- 200 gramsfeta(crumbled)
- 50 gramspine nuts(toasted)
- ½green pesto with basil
- 270 gramsjus-rol 6 filo pastry sheets
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Heat half the butter in a large pan, add the onion and cook over a medium heat for 3–4 minutes until softened. Add the spinach and cook until wilted. Remove from the heat and add the nutmeg, then leave to cool.
- 2
Stir the eggs, feta and pine nuts into the cooled spinach mixture with the pesto and season. Line a buttered 20 x 30cm oblong, deep baking tin with half the filo sheets, brushing each with a little melted butter and leaving the edges over the sides of the tin. Spoon in the spinach mixture and spread level. Fold over the edges of the filo sheets to cover the filling and brush with butter. Arrange the rest of the filo sheets crumpled over the filling to cover. Brush with any remaining butter.
- 3
Bake for 30 minutes until crisp and golden. Serve warm or cold, cut into squares.
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