Savory Spinach Filo Pie (Printable Version)

Golden filo pie layered with spinach, cheese, and fresh herbs for a flavorful, savory meal.

# What You Need:

→ Greens

01 - 1.1 lbs fresh spinach leaves, washed and tough stems removed
02 - 3 spring onions, finely sliced
03 - 2 tbsp fresh dill, chopped
04 - 2 tbsp fresh parsley, chopped

→ Cheese & Filling

05 - 7 oz feta cheese, crumbled
06 - 3.5 oz ricotta cheese
07 - 2 large eggs
08 - ½ tsp ground nutmeg
09 - Salt and freshly ground black pepper, to taste

→ Pastry

10 - 8 sheets filo pastry, thawed if frozen
11 - 5.5 tbsp unsalted butter, melted
12 - 2 tbsp olive oil

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 9-inch round or square baking dish.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spring onions and sauté for 2 to 3 minutes until softened.
03 - Add spinach in batches, stirring until wilted and moisture evaporates. Remove from heat, let cool, then squeeze out excess liquid and roughly chop.
04 - In a large bowl, mix cooled spinach, dill, parsley, feta, ricotta, eggs, nutmeg, salt, and pepper until fully incorporated.
05 - Place one filo sheet in the baking dish with edges overhanging. Brush lightly with melted butter. Repeat layering three more sheets, brushing each and alternating directions for even coverage.
06 - Spread the spinach filling evenly over the layered filo base.
07 - Layer the remaining four filo sheets on top, brushing each with butter. Fold overhanging edges inward to seal, then brush surface with extra butter.
08 - Use a sharp knife to score the top into serving portions without cutting through the bottom layers.
09 - Bake for 35 to 40 minutes until golden and crisp. Let rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The contrast between flaky, buttery filo and creamy, herbaceous filling feels like an edible contradiction in the best way.
  • It comes together faster than you'd expect and works equally well warm from the oven or hours later at room temperature.
  • One pie feeds six people, making it the kind of dish that quietly impresses without demanding hours of fussy work.
02 -
  • Squeeze the spinach completely dry or your pie will be soggy; this single step makes the difference between crispy and soggy.
  • Filo dries out and tears if exposed to air, so keep it covered with a damp towel while you work; it seems fussy but saves frustration.
  • The pie actually tastes even better at room temperature the next day, when all the flavors have melded and the filling has set into clean slices.
03 -
  • Brush each filo layer generously but not soggily with butter; the key is coverage, not saturation—this creates the shattering, golden layers everyone loves.
  • If your oven runs hot, tent the pie loosely with foil halfway through baking to prevent over-browning while the interior finishes cooking.

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