Spinach and feta pie

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Serves: 6

By GrinningSoul



  • 1 pinch salt and pepper (to taste)

  • 1 bag spinach washed

  • 1 eggs beaten

  • 1 clove garlic crushed

  • 1/2 blocks butter

  • 1 pinch grated nutmeg

  • 1 packet of filo pastry

  • 1 bag pine kernels

  • 1 packet of ricotta cheese

  • 1 block feta


  1. Empty the spinach into a big bowl.
  2. Crumble the feta and ricotta into it.
  3. Add the garlic, egg, nutmeg, lots of pepper and maybe a little salt.
  4. Combine everything, easiest to do with your hands.
  5. Toast the pine kernels either under the grill or by dry frying until they turn slightly brown.
  6. Following the instructions for use on the filo pastry pack, line the bottom of a flat pie dish with a single, overlapping layer of pastry.
  7. Use the butter, melted, to brush over each sheet as you go and keep the unused sheets under a damp tea towel.
  8. Empty the spinach into the pie dish.
  9. Sprinkle the toasted pine nuts on top.
  10. Layer more buttered sheets of pastry to cover the top of the pie, and incorporate the layers from the base.
  11. Bake in the oven for around 40 minutes at 200C/Gas Mark 6.

Additional Information

  • spinach

  • pastry

  • Lunchbox

  • Vegetarian

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