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Crispy spinach pie

Inspired by Greek spanakopita: flaky filo pastry with a savory spinach, feta and herb filling.

Ingredients

  • 300 g Fresh spinach
  • 150 g Feta cheese
  • 6 sheets Filo pastry sheets
  • 1 whole Small onion
  • 10 g Fresh dill
  • 1 tsp Lemon zest
  • 3 tbsp Olive oil

How to make it

  1. Prepare the oven

    Preheat oven to 190°C / 375°F. Lightly oil a small baking dish and keep filo covered with a damp towel.

    Chef’s note: Filo dries out quickly when exposed to air.

  2. Wilt the spinach

    Cook spinach in a large pan until wilted. Cool slightly, squeeze out excess moisture and chop.

    Chef’s note: Dry spinach is essential for crisp pastry.

  3. Mix the filling

    Soften chopped onion in a little oil. Mix with spinach, crumbled feta, dill and lemon zest.

    Chef’s note: Feta is salty; taste before adding extra salt.

  4. Layer the pastry

    Lay three filo sheets into the dish, brushing each lightly with oil. Add filling and cover with remaining sheets.

    Chef’s note: Tuck in the edges gently to seal the filling.

  5. Bake until golden

    Score the top lightly, brush with oil and bake 22–25 minutes until crisp and deeply golden.

    Chef’s note: Check after 20 minutes; ovens vary.

  6. Rest and slice

    Let the pie rest for 5 minutes before cutting into generous squares.

    Chef’s note: Resting keeps the layers neat when sliced.