Spinach, Feta and filo pie

(17 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Spinach, feta and filo pie
Spinach, feta and filo pie
  • Serves: 8

  • Prep time:

  • Cooking time:

    Includes 20 mins baking time for filo pastry
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Who can resist the temptation to break into a crisp pie crust and reveal what's underneath? This tasty pie has a creamy spinach and Feta filling


  • 250g (8oz) filo pastry
  • 5 tbsp olive oil
  • 2 onions, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 500g (1lb) pack frozen spinach
  • 250g tub ricotta cheese
  • 1 medium egg, lightly beaten
  • ¼ teaspoon freshly grated nutmeg
  • Salt and ground black pepper
  • 200g (7oz) Feta cheese, diced
  • 30g (1oz) pine nuts
  • 20cm (8in) flan ring
  • Baking sheet lined with baking parchment

You can use 60g (2oz) melted butter for layering up the filo sheets, instead of olive oil, if you prefer.


  1. Set the oven to 200°C/Gas Mark 6.
  2. Arrange a sheet of filo pastry in the flan ring on the lined baking sheet. Brush with oil and repeat with 4 more sheets of filo, to cover the base and sides of the ring, trimming off any excess. Bake for 10 mins until pale golden.
  3. Meanwhile, heat 1 tbsp oil in a frying pan, add the onion and fry gently for 3 mins, and then add the garlic.
  4. Put the frozen spinach in a bowl and microwave on High for 5 mins. Drain through a sieve, pressing out excess liquid, and then return it to the bowl.
  5. Add the onion and garlic to the spinach and mix in the ricotta cheese, beaten egg, nutmeg, seasoning and Feta cheese. Spoon the mixture into the baked filo pastry case.
  6. Brush oil on the remaining 4 sheets of filo and crumple them on top of the spinach filling, pressing edges into the sides. Scatter pine nuts over the top. Bake for 30-40 mins, until the pastry is golden. Cover the top loosely with foil if it’s browning too much.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 250(kcal)
  • Fat 20.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(17 ratings)

Your comments

comments powered by Disqus

FREE Newsletter