I know once people get connected to real food, they never change back.
– Alice Waters
This is an easy and completely delicious savoury pie, filled with cheesy spinachy goodness. You can serve it hot, straight from the oven but it also works as a cold slice too. It’s fancy enough to serve when guests come over, and simple enough that you can pull it together for a family meal or just for yourself. It freezes well but do be warned that the pastry will be crispy and crunchy on the first day but won’t hold its crunch once it goes into the fridge. Leftovers will keep five days if they last that long…
If you’ve never worked with filo pastry before don’t let that put you off. Once you get the hang of it I guarantee you’ll be inspired to keep using it.
Enjoy! And don’t forget to share your results if you make this at home.
Much love, Nicole xx
Want to download and print off the recipe? Click here
- 6 filo pastry sheets
- zest of one lemon
- 400g feta cheese, crumbled
- handful of grated tasty cheese (1/3 cup)
- 4 eggs
- small knob of butter
- 1/4 cup dried currants (you could also use sultanas or raisins)
- 1/2 cup pine nuts
- good pinch of mixed herbs (mixed herbs comprises a ready-made dried mix of Oregano, Sage, Marjoram and Thyme – if you can’t access this substitute with dried Oregano)
- 1 bunch parsley, chopped (not the stems)
- 5 cups of fresh spinach leaves
- 1 large brown onion
- 2 to 3 garlic cloves
- olive oil
- nutmeg – freshly grated or ground, about 1/4 to 1/2 of a teaspoon or to taste
- Brush or lightly spray olive oil around the inside of a 20cm springform pan.
- Set your oven to 180 degrees Celsius or 350 degrees Fahrenheit
- Place a frypan over medium heat. When it is hot add the pinenuts and toast them for a few minutes in the dry frypan, stirring them often so they brown evenly without burning. Remove from heat and tip onto a plate to cool.
- In a large bowl mix together the feta and eggs, stirring well.
- Chop the onion into a small dice, add a little olive to the bottom of a large frypan over medium heat, and when the pan is hot add the onion and stir so that it softens. Add garlic, and stir for another minute.
- Dump the spinach leaves on top of the onions with the knob of butter and stir. The leaves will wilt down, so if they don’t all fit do half the leaves until wilted and then add the rest.
- Remove from heat, and allow to cool slightly.
- Add herbs, currants, parsley and grated tasty cheese.
- Then add slightly cooled spinach and onion mixture and mix well until combined.
- Dampen two dish clean towels (wet with a little water and wring out well). Remove your filo pastry from the packet and lay out flat on one towel and cover with the second so that the pastry does not dry out.
- Lay one sheet of filo into the springform pan so that it covers the bottom of the pan and then hangs over one side. Lightly brush the pastry with a little olive oil.
- Repeat with the other pastry sheets, oiling as you go, and moving around the pan as you add each sheet so that the side of the pan are covered by overhanging pastry.
- When the pastry layer has been prepared gently add the pie filling, leveling it with the back of a spoon.
- Grate a little lemon zest over the filling.
- Now fold the pastry sheets over the topping, so that they form a lid for the pie. It’s okay for it to be scrunchy – in fact that’s preferred. Brush a little more oil over the top of the pie and bake for 30 to 45 minutes or until the pastry is flaky and golden on top.
- Cool in the pan for five minutes before removing the springform ring sides.
- Slide onto a serving plate and cut as desired to serve. This pie is great on it’s own but also good with a big tossed salad.
- Refrigerate any leftovers. If you want to reheat the pie a conventional oven or an air fryer will help re-crunch the filo pastry.