Recipe

Spinach and feta pie

Spinach and feta is the perfect combination and this simple yet delicious spinach and feta pie is baked until perfectly golden brown and is bound to be a new family favourite.

By Sarah Murphy
  • 35 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print
    Print

Ingredients

  • 1 large red onion, finely chopped
  • 350 gram baby spinach leaves
  • 5 eggs
  • 350 gram jar marinated feta in oil
  • 12 sheets filo pastry
  • 2 tablespoon extra virgin olive oil
  • salt and pepper
  • 125 gram butter

Method

  • 1
    Preheat oven to 180°C. Grease a 23cm springform pan.
  • 2
    Heat oil in a large frypan over high heat. Cook onion, stirring, for 3 minutes or until softened. Add spinach and cook, turning, for 4 minutes or until leaves are just wilted. Season and cool slightly.
  • 3
    Beat eggs in a medium bowl until combined. Stir into spinach mixture. Drain feta of excess oil and discard peppercorns. Add feta to spinach mixture, mashing with a fork.
  • 4
    Melt butter in a small saucepan. Place 1 sheet of filo pastry on a clean work surface and lightly brush with some melted butter. Place another sheet on top. Repeat layering with 2 more filo sheets. Ease filo stack into springform pan, allowing edges to overhang. Repeat brushing and layering with another 4 filo sheets. Place the second filo stack into cake pan in the opposite direction, allowing edges to overhang.
  • 5
    Carefully pour spinach mixture into the springform pan. Brush any overhanging filo with butter and neatly fold in to enclose. Brush and layer the remaining 4 filo sheets with melted butter. Scrunch the stack and place on top of the pie.
  • 6
    Bake pie for 45 minutes or until golden. Cool for 5 minutes before transferring to a board. Serve cut into wedges.