Spinach Filo Pie

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A crispy, flavoursome Spinach Filo Pie made from baby spinach, red onion, garlic, fresh herbs, parmesan, feta and filo pastry. Enjoy as a light dinner or hot lunch.

A slice of spinach and feta pie with flaky phyllo pastry is served on a plate, with the rest of the pie and stacked dishes visible in the background.

Spinach Filo Pie is one of my favourite ways to eat spinach - filled with cheese and between layers of crispy filo pastry! Surely the health benefits of the iron-rich spinach cancel everything else out, right? This famous dish originates from Greece where it is called Spanakopita. Serve your pie with a fresh green salad and your favourite chutney if you like.

For another great Greek meal, be sure to check out the Greek Meatballs on our website.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Related Recipes:
Spinach Filo Pie

Ingredient notes:

A selection of ingredients on a counter: spinach, jar of herbs, lemon, mint, filo pastry, feta, grated cheese, butter, garlic, eggs, and a red onion.

Spinach: I used fresh baby spinach. If you want to use regular spinach remove the tough stem and roughly chop. I haven't tested with frozen spinach. If you want to try it I would recommend thawing completely and squeezing out all the water to avoid a soggy pie.
Feta: Feel free to use your favourite feta in this recipe. I used cows milk feta in this version but also love to use goats feta cheese sometimes for a twist.
Filo pastry: Unlike sheets of pastry which are found in the frozen food section, filo pastry is typically stocked in a refrigerator/chiller near things like garlic bread and pizza bases.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180° fan bake. Place the spinach in a large bowl and squeeze with fists until it has wilted down. Drain any liquid you squeeze out of it.

A metal bowl filled with fresh spinach leaves sits on a light speckled countertop.

A stainless steel bowl filled with fresh spinach leaves on a light-colored countertop.

Add the remaining filling ingredients to the bowl. Season well with salt and pepper then stir to combine.

A metal mixing bowl containing chopped red onion, grated cheese, spinach, an egg, herbs, and crumbled white cheese on a speckled countertop.

A stainless steel bowl containing a mixed spinach, feta, red onion, and egg filling, with a fork resting inside, on a white countertop.

Line a large flat baking tray with baking paper and place your first sheet of filo pastry on top. Lightly brush the filo sheet with melted butter, add another sheet on top. Repeat until you have 5 base layers with a little butter between each sheet.

A hand uses a blue pastry brush to spread melted butter over a sheet of phyllo dough on a white countertop.

A spinach and cheese mixture is spread on pastry dough lined with parchment paper, while a hand brushes the edge with egg wash using a silicone brush.

Make a separate 4-layer stack of filo, with butter in between each sheet, for the top of the tart.
Spread the filling over the base stack, leaving 2 cm around the edges clear. Mix the egg yolk and water to make the egg wash, brush around the pastry edge.

A hand folds a sheet of phyllo pastry over a spinach and feta filling on a baking tray, preparing a savory pastry dish.

A hand brushes egg wash onto a rectangular pastry covered with phyllo dough on a baking tray lined with parchment paper.

Add the top filo layer and gently press together around the edges. Brush with egg wash and fold 1cm of pastry over, pressing firmly down to create a big rectangle parcel sealed at the edges.

A large, golden-brown rectangular pastry on parchment paper, resting on a baking tray. The pastry surface is smooth with a few small fork holes.

A large baked phyllo pastry pie, cut into six rectangular pieces, sits on parchment paper next to a plate stack, lemon, mint, and striped kitchen towel.

Bake for 15 minutes until golden brown. Remove and allow to cool for a few minutes. Slice into pieces and serve warm with relish, salad or just by itself!

Three stacked slices of golden, flaky pastry filled with spinach and cheese rest on parchment paper with seasoning visible on top.

For something a little different, why not give my Leek and Goats Cheese Tart a try?

Recipe FAQs:

Why add butter between the filo layers?

A few reasons! It produces a delicious flavour, as well as a crisp and flaky texture. It also stops the filling soaking into the pastry and keeps it crispy. You can substitute for olive oil but you'll miss that buttery flavour filo pastry is famous for.

Can the parmesan be replaced with another cheese?

Sure thing. If you don't have parmesan at home you can use your favourite hard cheese in its place. Tasty cheese would work well.

Storage:

Spinach Filo Pie is best eaten fresh from the oven for the most crispy filo. You can store in the fridge for up to 5 days, just reheat in the oven to get the pastry nice and crispy again. Freezing this pie isn't recommended.

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Yield: Serves 4 - 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

A crispy, flavoursome spinach filo pie made from baby spinach, red onion, garlic, fresh herbs, parmesan, feta and filo pastry.

Ingredients

200 g baby spinach
¼ red onion, diced
2 cloves garlic, crushed
3 Tbsp chopped fresh mint
¼ tsp dill, (fresh or dried)
½ tsp lemon zest
10 g parmesan cheese, grated
100 g feta cheese
1 large egg
Salt and pepper

Pastry

9 sheets Filo pastry
30 g butter melted
1 egg yolk
1 Tbsp cold water

To serve

Salad
Relish

Instructions

Preheat the oven to 180° fan bake.
Place the spinach in a large bowl and squeeze with fists until it has wilted down. Drain any liquid you squeeze out of it.
Add the remaining filling ingredients to the bowl. Season well with salt and pepper then stir to combine.
Line a large flat baking tray with baking paper and place your first sheet of filo pastry on top.
Lightly brush the filo sheet with melted butter, add another sheet on top. Repeat until you have 5 base layers with a little butter between each sheet.
Make a separate 4-layer stack of filo, with butter in between each sheet, for the top of the tart.
Spread the filling over the base stack, leaving 2 cm around the edges clear.
Mix the egg yolk and water to make the egg wash, brush around the pastry edge.
Add the top filo layer and gently press together around the edges. Brush with egg wash and fold 1cm of pastry over, pressing firmly down to create a big rectangle parcel sealed at the edges.
Bake for 15 minutes until golden brown. Remove and allow to cool for a few minutes. Slice into pieces and serve warm with relish, salad or just by itself!

Notes

Best eaten fresh from the oven for crispy filo. Can store in the Fridge for up to 5 days, reheat in the oven to re crisp the pastry.

I wouldn’t recommend freezing this pie.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 572Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 153mgSodium: 762mgCarbohydrates: 55gFiber: 4gSugar: 20gProtein: 14g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya