Savory spinach filo pie (Printable)
Golden filo pastry filled with fresh spinach, tangy cheese, and herbs for a savory treat.
# What You'll Need:
→ Greens
01 - 1.1 lb fresh spinach leaves (washed, tough stems removed)
02 - 3 spring onions (finely sliced)
03 - 2 tbsp fresh dill (chopped)
04 - 2 tbsp fresh parsley (chopped)
→ Cheese & Filling
05 - 7 oz feta cheese (crumbled)
06 - 3.5 oz ricotta cheese
07 - 2 large eggs
08 - ½ tsp ground nutmeg
09 - Salt and freshly ground black pepper, to taste
→ Pastry
10 - 8 sheets filo pastry (thawed if frozen)
11 - 5.5 tbsp unsalted butter (melted)
12 - 2 tbsp olive oil
# How-To Steps:
01 - Preheat the oven to 350°F. Lightly grease a 9-inch round or square baking dish.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spring onions and cook until softened, approximately 2 to 3 minutes.
03 - Add spinach in batches, stirring until wilted and excess moisture evaporates. Remove from heat and allow to cool. Squeeze out residual liquid and chop coarsely.
04 - In a large bowl, combine the cooled spinach mixture with dill, parsley, crumbled feta, ricotta, eggs, nutmeg, salt, and pepper. Mix until well incorporated.
05 - Place one sheet of filo in the prepared dish, allowing edges to overhang. Lightly brush with melted butter. Repeat with three more sheets, brushing each and alternating directions for even coverage.
06 - Spread the spinach and cheese mixture evenly over the buttered filo base.
07 - Layer the remaining four sheets of filo over the filling, brushing each with melted butter. Fold overhanging edges inward to seal and brush the top sheet generously with butter.
08 - Using a sharp knife, lightly score the top layer into 6 portions to facilitate serving.
09 - Bake for 35 to 40 minutes until the pastry is golden and crisp. Remove from oven and allow to rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The moment your knife cuts through those crispy filo layers and releases that warm herb-and-cheese steam, you'll understand why this dish feels special.
- It looks restaurant-worthy but actually rewards a forgiving approach—slightly imperfect layers taste just as good and feel more honest.
- You can make it ahead, serve it hot or at room temperature, and it somehow tastes better the next day.
02 -
- Spinach releases water as it cooks, and wet spinach will make your pie soggy—wilt it, cool it, and squeeze it dry before it touches the filling.
- Filo dries out faster than you think, so keep unused sheets covered with a barely damp towel and work with confidence, not hesitation.
- The pie firms up slightly as it cools, making it much easier to slice neatly than if you cut into it while it's still hot.
03 -
- Brush each filo layer individually—it takes one extra minute but means every bite has that shattering texture you're after.
- If you're nervous about the filo, work in a cool kitchen; warmth makes it stick and tear, so even opening a window helps.
- Scoring the top before baking means you can slice it neatly straight from the oven while it's still hot, impressing whoever's watching.