With its vibrant spinach, potato and feta filling and golden filo crust, this pie is perfect for weekend picnics. Delicious served hot out the oven with fresh salad (we’d recommend a medley of roasted peppers and ribonned courgettes for an authentic Mediterranean spread), or enjoyed chilled for lunch on the go.
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Yields:
10
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
310
Ingredients
1
waxy potatoes, such as Desirée, unpeeled
1Tbsp.
vegetable oil
1
onion, finely chopped
1
garlic clove, crushed
1Tbsp.
cumin seeds
400g
bag baby leaf spinach, washed and ready to use
2
200 g packs feta cheese, crumbled
2
medium eggs, beaten
200g
pack filo pastry
50g
butter, melted
Directions
Step 1
Put the potatoes in a pan of salted water. Cover and bring to the boil, then cook for 15-20min until tender. Drain and cool, then peel and slice.
Step 2
Meanwhile, heat the oil in a large pan and cook the onion for 10min until soft. Add the garlic and cumin and cook for 1-2min. Add the spinach, cover and cook until the spinach has just wilted - about 1-2min. Tip into a bowl and allow to cool a little.
Step 3
Add the potatoes, feta cheese and eggs, and season with salt and freshly ground black pepper. Mix together.
Step 4
Preheat the oven to 200°C (180°C fan oven) mark 6. Lightly butter a 28cm x 3cm tart tin. Unroll the pastry and use scissors to cut the sheets lengthways into three. Work with one-third of the strips at a time and cover the rest with clingfilm to keep moist. Lay a strip on the tin, starting from the middle so that half covers the tin and half hangs over the edge. Brush with butter, then lay another strip next to it, slightly overlapping, and brush again. Repeat, working quickly until the tin is covered and the pastry is used up. Cover and set aside any broken pieces of pastry.
Step 5
Tip the filling into the middle and flatten out to the edges. Quickly fold in the overhanging pastry, making sure the filling is covered and using the broken pieces to fill any gaps. Drizzle with the remaining melted butter, then bake in the oven for 45min until golden and cooked through.
To save time
Cook the onion with the oil in the microwave on high for 5min (based on a 900W oven) until soft. Add the garlic and cumin and cook for 1min. You can also cook the spinach in its bag in the microwave - pierce the bag once and cook on medium for 3min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
