Greek spinach and feta pie

Name: Greek spinach and feta pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 tbsp. olive oil, plus extra to brush the filo pastry; 2 small onions; 500 g ready-prepared packet spinach; 2 large eggs, plus extra beaten egg to glaze; 200 g (7oz) feta cheese; 2 tsp. dill seeds; Ground black pepper; 270 g packet filo pastry

This easy Greek recipe for spinach and feta pie makes for a great lunch idea, perfect served up with a fresh Greek salad.

By The Good Housekeeping Cookery TeamPublished: 18 October 1999

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Yields:

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Ingredients

2 Tbsp. olive oil, plus extra to brush the filo pastry
2 small onions
500 g ready-prepared packet spinach
2 large eggs, plus extra beaten egg to glaze
200 g (7oz) feta cheese
2 tsp. dill seeds
Ground black pepper
270 g packet filo pastry

Directions

1. Step 1
  Heat the oil in a pan and cook the chopped onions for 5-10min or until transparent. Add the spinach and cook for 3min or until wilted. Set aside to cool.
2. Step 2
  In a separate bowl, combine the two eggs and crumble in the feta cheese and half the dill seeds, then season with pepper. Add the spinach and onion to the feta cheese mixture and stir until well combined.
3. Step 3
  Cut the pastry into 30.5x15cm (12x6in) sheets. Layer four sheets on a large baking sheet, brushing each piece with olive oil.
4. Step 4
  Spoon the spinach and feta mixture over the pastry and spread with a palette knife. Cover with six more layers of pastry, brushing each sheet with olive oil.
5. Step 5
  Glaze the pie with beaten egg and sprinkle the remaining dill seeds on top. Cook at 200°C (400°F) mark 6 for 30-40min or until golden.
6. Step 6
  Prepare ahead: Complete the recipe. Cool, cover and chill for up to 2hr.
  
  To serve: Cover and reheat in the oven at 200°C (400°F) mark 6 for 10min.
  
  Try more of our favourite spinach and feta pie recipes:
  
  Spinach and feta cheese pie
  
  Crispy spinach and feta pie

Per Serving:

Calories: 360
Total carbs: 31 g
Total fat: 20 g
Saturated fat: 7 g

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The Good Housekeeping Cookery Team

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”!).

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