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Fresh Spinach Feta and Filo Pie

4.0/5 rating (4 votes)
  • Serves: 4-6
  • Prep Time: 15 mins
  • Ready in: 25-35 mins
  • Difficulty: Moderate
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Fresh Spinach Feta and Filo Pie


  • 6 medium eggs, at room temperature
  • 100g ricotta cheese
  • 300g feta cheese, broken up with a fork
  • ½ tsp fresh marjoram
  • ½ tsp dried oregano
  • 2-4 tbsp extra virgin olive oil
  • 300g bagged, washed spinach
  • 1x 200g pack of filo pastry
  • olive oil
  • sea salt and cracked black pepper
  • paprika

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  • Pre-heat your oven to 200°C gas 6. 
  • Gently whisk the eggs and ricotta, then add the feta and bring together with a fork.
  • Add the marjoram and oregano and black pepper and mix well again.
  • Place a wok on the stove and add 2 tbsp olive oil then add the spinach in small batches and cook down until all the spinach is wilts.
  • Place into a colander and gently press out any excess moisture. The cool slightly.
  • Once cooled add to the egg mixture and mix well, taste and add salt and pepper if needed, remembering that Feta is quite salty.
  • Line a 23cm frying pan with baking parchment, and cut to fit allowing 2-3cm overlap over the edge of the pan.
  • Oil well and then lay over a sheet of filo leaving the edges hanging well over the edge.
  • Repeat with a further two layers and oil well in between.
  • Spoon in the egg and spinach mixture and spread out evenly.
  • Carefully fold over the filo to cover the egg mix. You may need to add a scrunched up sheet or two extra in the centre.
  • Oil the top liberally and sprinkle with sea salt, cracked black pepper and paprika (not smoked) 
  • Pop the pan into the pre heated oven and cook for 25-35 minutes, or until the egg mix is lightly cooked, but not souffled. The top will be nicely browned and crisp.
  • Once cooked remove the pan from the oven and cool for 15 minutes so the egg sets nicely.
  • Then lift out of the pan using the greaseproof.
  • Cut and serve with sliced cucumber, fresh dill and thick yogurt salad.

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