Savory spinach filo pie

I discovered this spinach pie years ago at a tiny taverna tucked into a narrow street in Athens, where an elderly woman pulled it straight from her oven and set it in front of me still steaming. The filo was impossibly thin and golden, shattering at the gentlest touch, and I spent the next hour trying to reverse-engineer what she'd done just from taste and feel. That first attempt at home was honestly chaotic—filo tore everywhere, butter pooled in sad corners—but something about that memory of perfectly layered pastry kept pulling me back to try again.

I made this for my partner on a quiet Sunday morning, and they walked into the kitchen mid-bake, drawn by the smell of butter crisping in the oven. We ate it straight from the dish while it was still warm enough to burn our fingers, sitting on the kitchen counter in our pajamas with terrible coffee, and neither of us said much of anything—which somehow said everything. That's when I knew this pie belonged in regular rotation, not just for special occasions.

Ingredients

• Fresh spinach: Use the tender, younger leaves if you can find them—they wilt down faster and taste less bitter than the older, tougher varieties.
• Spring onions: The white and light green parts add sweetness; don't skip the sautéing step or they'll taste too sharp.
• Fresh dill and parsley: These herbs are non-negotiable; dried versions miss the brightness that makes this filling sing.
• Feta and ricotta: The feta provides salt and tang, while ricotta keeps the filling creamy—neither one alone does the job.
• Nutmeg: Just a whisper, but it transforms spinach into something unexpectedly warm and sophisticated.
• Filo pastry: Keep it covered with a damp towel while you work or it dries out in minutes; frozen filo thaws perfectly and works just as well as fresh.
• Melted butter: This is where the crispness and gold come from—don't shy away from it, and brush every single layer.

Instructions

Set yourself up for success:

Preheat your oven to 180°C and get your baking dish ready. Have all your ingredients prepped and waiting—filo especially demands your full attention once you start, so no scrambling.

Cook the aromatics and greens:

Heat olive oil and sauté the spring onions until they're soft and smell sweet, then add spinach in batches. Once it's wilted, let it cool completely and squeeze out every bit of moisture you can—a wet filling means a soggy pie.

Build the filling:

Mix your cooled spinach with the herbs, both cheeses, eggs, and nutmeg until everything is evenly combined. Taste it and adjust the salt and pepper—this is your chance to get it right before it goes into the oven.

Layer the base:

Lay one sheet of filo in the dish, brush it generously with butter, and repeat three more times, rotating each sheet slightly for even, stable layers. The overhang is deliberate—you'll fold it in at the end to seal the pie.

Fill and seal:

Spread the spinach mixture evenly over your filo base, then layer the remaining four sheets of filo on top, brushing each one with butter. Fold in those overhanging edges to create a neat seal, then give the entire top surface a final brush of butter.

Score and bake:

Using a sharp knife, score the top into six portions in whatever pattern feels natural—this makes slicing cleaner and looks intentional. Bake for 35–40 minutes until the top is deep golden and the edges are releasing slightly from the dish.

Rest before serving:

Let it sit for ten minutes; this gives the filling time to set so it doesn't spill out when you slice, and it tastes even better at that moment.

Save

The first time someone told me they'd made this pie for their family dinner, they mentioned how quiet the table got, how everyone just ate and asked for seconds without much chatter. I understood then that this isn't complicated food trying to impress anyone—it's honest food that tastes like care, and that's a kind of magic you can't manufacture.

On Filo and Butter

Filo seems intimidating, but it's actually forgiving once you stop expecting perfection. Tears are fine; they meld into the layers and no one eating the finished pie will ever know. The real secret is butter brushed on every single layer—not drizzled carelessly, but applied with intention so each sheet crisps individually. When you pull this pie from the oven, that combination of thin, buttery layers shattering under your knife is what makes it memorable.

Timing and Make-Ahead Options

You can assemble this pie up to six hours ahead, cover it loosely with plastic wrap, and bake it straight from the fridge—just add a few extra minutes to the baking time. Leftovers keep for three days and are honestly better the second day, when all the flavors have melded together. Reheating at 150°C for ten minutes restores some crispness without drying it out.

Variations and Pairing

The filling is flexible—swap spinach for chard or kale if you prefer, or add a handful of grated hard cheese like kefalotyri between layers for richness. Serve it warm with a crisp salad dressed in lemon and olive oil, or at room temperature as part of a mezze spread. A dry white wine like Sauvignon Blanc beside it makes the whole meal feel effortless.

• Try a single layer of caramelized onions in the middle for depth and sweetness.
• If you want it less creamy, use a bit less ricotta and add some finely diced tomatoes instead.
• Fresh mint instead of dill changes the whole character and feels fresh in warm weather.

Save

This pie has become one of those dishes I reach for when I want to cook something that feels good—not showy, just honest and warm and worth the simple effort. It's the kind of food that reminds you why you love being in the kitchen.

Recipe FAQs

→ How do you prepare the spinach for the filling?

Spinach leaves are washed, stems removed, then sautéed with spring onions until wilted and excess moisture evaporates before mixing with the other ingredients.

→ What cheeses work best in this pie?

Feta and ricotta provide creamy texture and tangy flavor; for extra richness, sprinkling a hard cheese like parmesan can enhance taste.

→ How should the filo pastry be handled to avoid tearing?

Keep filo sheets covered with a damp cloth while working to prevent drying out, and handle gently when layering and brushing with butter.

→ Can I substitute other greens for spinach?

Yes, chard or kale can be used as alternatives, offering a similar texture and earthy flavor.

→ What is the best way to serve this pie?

Serve warm or at room temperature, paired with a fresh crisp salad or a dry white wine like Sauvignon Blanc for a balanced meal.

→ How do I store leftovers properly?

Cool completely, then refrigerate in an airtight container for up to 2 days; reheat gently before serving to preserve texture.