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Published 01/04/2026
0:50
Serves 4
Medium

Greek-style spinach and feta filo pie

Golden, crisp filo pastry tops a creamy, herb-flecked filling of spinach, greens and cheese in this easy bake inspired by the traditional Greek spanakopita.

Simple to put together yet full of flavour, this crowd-pleasing spinach and feta filo pie works equally well as a satisfying main course or as part of a meze spread.

What you'll need...

  • 2 tbsp light olive oil
  • 2 red onions, peeled and diced
  • 500g spring greens, thick stems removed, leaves cut into 2cm ribbons
  • 500g baby leaf spinach
  • 1 garlic clove, crushed
  • 100g crème fraiche
  • 50g crushed almonds
  • 200g feta cheese, cubed
  • 4 potatoes
  • 6 sheets filo pastry
  • 25g pine nuts, toasted
  • 50g unsalted butter, melted

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large pan over a medium heat, add the onion and spring greens with a pinch of salt and cook for about 6 minutes until starting to soften. Add the spinach in batches, along with the garlic and some seasoning, and cook until fully wilted. Stir through the crème fraiche and ground almonds, then transfer the mixture to an ovenproof dish.

  2. Peel and cube the potatoes, then boil in salted water for around 6-8 minutes until tender. Drain and cool slightly before adding to the spinach mix. Crumble in the feta and stir to combine before transferring the mix to an oven-proof dish.

  3. Brush each sheet of filo with melted butter and lay over the spinach and feta mix, ensuring it is fully covered. Scatter over the pine nuts and a pinch of sea salt. Bake for 25-30 minutes until the pastry is crisp and golden, then serve.

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