Recipe of the Week: Spinach and Feta Filo Pie
This Greek-inspired Spinach and Feta Filo Pie recipe requires minimal effort, but produces maximum taste. Perfect for both a quick weekday dinner or as part of a Greek feast, maybe with some delicious Baklava for dessert!
Filo pastry can be very fiddly and complicated to make, so using a shop-bought roll of pastry will make life a hundred times easy, and tastes every bit as fantastic. This recipe shows the very basics of a Filo pie – those of you wanting to load on vegetables can add as much as you like. We’d recommend sun-dried tomatoes or mushrooms.
Another great adaptation on this recipe is mini filo pies. Follow the exact same recipe but instead of using on big dish, use a cake tin and smaller pieces of pastry, for bite sized pies.
Pre-made roll of Filo pastry
500g bag of washed spinach
1 pack of Feta cheese
1 white onion, finely chopped
First things first, get your oven pre-heating – around 200C is fine.
Next, get your filo pastry out of the fridge at least an hour prior to cooking, in order to allow it to get up to room temperature. Once it’s not so chilly lay it out flat and place individual sheets at the bottom of your dish (a cake tin or a terracotta dish like we used will work fine). Spread a little butter or oil on to the pastry, and keep layering the sheets, with some kind of oil in between each layer, leaving some over the edge of the dish. We layered about half the pack of pastry for our pie.
Next, heat a little oil in a large pan and gently fry your onion until soft. If you’re opting to add mushrooms or tomatoes, now is the time to pop them into the pan. Add the spinach, with a drop of water and cook until it’s all wilted. Pour the mix into a bowl, removing any excess liquid.
Whilst this mix is cooling, roughly chop all the feta into small squares. Once chopped, mix the cheese into your spinach and onion mix, and season with salt, pepper and mixed herbs. Spoon the mix in to the middle of the pastry-laden dish, and fold the excess pastry over the mix. Brush a little more oil over the top.
Cook for approximately twenty minutes, or until the pastry has turned golden and crispy.
Slice and enjoy! Best served with a light Greek salad.