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Spinach & feta filo pie recipe

Photo: Spinach & feta filo pie recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spinach & feta filo pie Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spinach & feta filo pie.

A veggie option that will suit everyone for a great-value supper with salad.

Serves 4
Prep 15 mins
Cook 40 mins


2 onions , halved and sliced
2 garlic cloves , crushed
500g spinach , washed and roughly chopped
grating nutmeg
200g feta cheese , cumbled
2 eggs , beaten
4 large sheets filo pastry


Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs and season.
Melt 30g more butter, and butter a non-stick springform cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the pastry is used up, tip in the filling and fold over the excess pastry to cover. Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden. Leave for 5 minutes before turning out and cutting into wedges to serve.

Nutrition per serving

398 kcalories, protein 17.8g, carbohydrate 22.9g, fat 26.8 g, saturated fat 14.8g, fibre 3.6g, salt 2.67 g

Recipe from olive magazine, May 2010.

More from the Lebanese Recipes Kitchen:   

Fried Meat Sambousek 



Chicken Shawarma

Baked falafel with roasted eggplant salad

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  1. This looks delicious! I love filo pastry and savoury pies in general. I'll try this one as soon as the temperatures here allow to heat the oven, and when it's time for fresh spinach again ;-)
    Thanks for the nice recipe.

  2. Me encanta esta receta, esta riquisimaaaa!
    Saludos desde España!


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