Spinach & Feta Filo Pie

The perfect lunch time recipe with a delicious spinach and creamy feta filling, incased in a crunchy filo pastry.

This is such an easy and great way to get in your greens! Packed with 500g spinach but with added creamy feta and punchy parmesan this pie is a great lunch idea for you to try!

Based on the greek Spanakopita, this pie has similarities to the greek version. I like to box my left overs up and reheat them throughout the week, so don’t think you have to eat all 6 slices in one go. It reheats well, the pastry will lose it’s crunch a little but still perfectly delicious!

Let me know if you give this one a try in the comments below!

Spinach & Feta Filo Pie

Recipe by Sarah’s Healthy KitchenCourse: Uncategorized
Servings

6

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

356

kcal

The perfect lunch time recipe with a delicious spinach and creamy feta filling, incased in a crunchy filo pastry.

Ingredients

  • 500g fresh baby spinach, washed

  • Tsp olive oil

  • 100g red onion, diced

  • 3 garlic cloves, minced

  • 3 large eggs

  • 30g parmesan cheese, grated

  • 200g feta cheese

  • 250g pack filo pastry

  • 50g unsalted butter, melted or olive oil

Directions

  • Place the spinach in a colander and pour over boiling water until the spinach is wilted, set aside to cool and drain.
  • To a frying pan, add a tsp olive oil then add the diced onion and minced garlic cloves, cook for 5 minutes until softened, then add to a large bowl.
  • Once the spinach has cooled, add to a tea towel and squeeze out all the excess liquid, chop and add to the same bowl, followed by the eggs, parmesan and crumbled feta. Season well with salt and pepper and stir together.
  • Preheat oven to 180°c.
  • Remove the filo pastry from the pack and place under a damp tea towel to stop it from drying out whilst you make the pie.
  • Brush a 20cm round springform tin with some melted butter. Place 1 sheet of filo pastry into the tin and using a pastry brush, brush the filo with the melted butter. Repeat with another sheet, allowing part of the sheet to over hang over the sides of the tin. Repeat until all the sheets are used and there’s overhanging pastry, all round the tin.
  • Spoon the filling into the prepared pastry.
  • Fold the overhanging pastry back over the filling, brushing with butter again, ensure the filling is completely covered.
  • Bake in the oven for 45minutes, until golden.

Notes

  • Kcal 356 Fat 20.6 Carbs 25.2 Protein 15.2

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