This pie is flaky, cheesy, and full of fresh flavor. It uses simple ingredients, looks impressive, and can be served warm or at room temperature. It’s also great for meal prep, picnics, and light vegetarian meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Filo pastry sheets
Fresh spinach or thawed frozen spinach
Feta cheese
Onion or spring onions
Garlic
Eggs
Olive oil or melted butter
Fresh dill or parsley
Salt
Black pepper
Optional lemon zest
Optional ricotta or parmesan
Directions
Preheat the oven to 180°C.
Cook the onion and garlic in a little olive oil until softened.
Add the spinach and cook until wilted. If using frozen spinach, squeeze out as much liquid as possible before adding it.
Transfer the spinach mixture to a bowl and let it cool slightly.
Mix in the feta, eggs, herbs, salt, pepper, and lemon zest if using.
Brush a baking dish with olive oil or melted butter.
Layer several sheets of filo pastry in the dish, brushing each sheet lightly with oil or butter.
Spread the spinach filling evenly over the pastry.
Top with more filo sheets, brushing between each layer.
Tuck in the edges, brush the top, and score lightly into portions.
Bake until the pastry is crisp, golden, and flaky.
Let the pie rest for a few minutes before slicing.
Servings and timing
Servings: 6
Prep time: 20 minutes
Cook time: 35–45 minutes
Total time: 55–65 minutes
Variations
Add ricotta for a creamier filling.
Use spring onions instead of regular onion for a fresher taste.
Add parsley, dill, mint, or a mix of herbs.
Use kale, chard, or a mix of greens instead of spinach.
Add a little parmesan for a sharper flavor.
Make mini spinach filo pies by folding the filling into small pastry triangles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 160°C until warm and crisp. Avoid microwaving if you want the pastry to stay flaky.
You can freeze the baked pie for up to 2 months. Reheat from chilled or thawed in the oven until hot throughout.
FAQs
Can I use frozen spinach?
Yes. Thaw it fully and squeeze out excess water before mixing it with the filling.
How do I stop the filo pastry from drying out?
Keep the filo covered with a clean, slightly damp towel while assembling the pie.
Can I make spinach filo pie ahead of time?
Yes. Assemble it a few hours ahead, cover, refrigerate, and bake when ready.
Can I serve it cold?
Yes. Spinach filo pie tastes good warm, at room temperature, or cold.
What cheese works best?
Feta is classic, but ricotta, parmesan, or a mix of cheeses also works well.
Why is my pie soggy?
The spinach may have too much liquid. Always drain or squeeze spinach well before using.
Can I make this without eggs?
Yes. Use ricotta or cream cheese to help bind the filling, though the texture will be softer.
What should I serve with spinach filo pie?
Serve it with salad, roasted vegetables, soup, or yogurt sauce.
Can I use puff pastry instead of filo?
Yes, but the texture will be richer and less crisp than filo pastry.
How do I get a crispy top?
Brush the top layer generously with oil or melted butter and bake until deeply golden.
Conclusion
Spinach Filo Pie is a simple, flavorful dish with crisp pastry and a creamy spinach filling. It’s easy enough for everyday cooking but special enough to serve to guests.
Spinach Filo Pie is a crispy, golden-brown savory pastry layered with delicate filo sheets and filled with a creamy mixture of spinach, feta cheese, and fresh herbs. This easy spinach filo pie recipe is perfect for a light vegetarian meal, meal prep, or a delicious side dish, offering a flaky texture and rich Mediterranean flavor.
Author:Catherine
Prep Time:20 minutes
Cook Time:35–45 minutes
Total Time:55–65 minutes
Yield:6 servings
Category:Main Course / Side Dish
Method:Baking
Cuisine:Mediterranean / Greek-Inspired
Diet:Vegetarian
Ingredients
Filo pastry sheets
Fresh spinach or thawed frozen spinach (well drained)
Feta cheese (crumbled)
Onion or spring onions (finely chopped)
Garlic (minced)
Eggs
Olive oil or melted butter
Fresh dill or parsley (chopped)
Salt
Black pepper
Optional: lemon zest
Optional: ricotta or parmesan cheese
Instructions
Preheat oven to 180°C.
Heat a little olive oil in a pan and cook the onion and garlic until soft.
Add spinach and cook until wilted. If using frozen spinach, ensure it is fully drained before adding.
Transfer mixture to a bowl and allow it to cool slightly.
Stir in feta cheese, eggs, herbs, salt, pepper, and optional lemon zest.
Brush a baking dish with olive oil or melted butter.
Layer several filo sheets in the dish, brushing each layer lightly with oil or butter.
Spread the spinach filling evenly over the base.
Top with more filo sheets, brushing between each layer.
Tuck in edges, brush the top generously, and lightly score portions.
Bake for 35–45 minutes until golden and crisp.
Rest for a few minutes before slicing and serving.
Notes
Always squeeze excess liquid from spinach to avoid soggy pastry.Keep filo covered with a damp cloth while assembling to prevent drying.Add ricotta for extra creaminess or parmesan for a sharper flavor.Can be made ahead and refrigerated before baking.
