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Spinach pie

Ingredients for a medium sized tray:

Filo pastry

500gr spinach (either frozen or fresh)

5 spring onions chopped

a handful of fresh or a tsp of dried dill

1 pack of feta cheese roughly broken up

1 cup grated mild cheese (eg mozzarella)

2 eggs

½ cup instant oats

poppy seeds for the top

extra virgin olive oil

If you are using fresh spinach, wash it and blanche it until soft. Drain it well to get rid of the water and chop it finely. If you are using frozen spinach just let it thaw and then drain it well. In a large pan, heat olive oil and sauté the spring onions (you can also add 2 leeks). Turn the heat off and add spinach. Mix the dill, feta, other cheese, eggs and mix well. Toss in the oats that will help absorb any excess liquid. Brush the tray with olive oil and lay one sheet of filo pastry. Brush it lightly and layer another two, brushing them with oil in between. Do not brush the top of the third sheet. Pour the filling and spread it evenly. Layer another 3 sheets of pastry brushing each of them on top. Turn any pastry that sticks out of the tray inward (you can cut it if too much). Scrunch 3 sheets roughly like a curtain and lay them side-by-side on the top. Brush generously with olive oil and sprinkle with poppy seeds.

Bake at 170° until golden brown and let it cool before eating.

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