Spinach, pine nut & feta pie

Spinach, pine nut & feta pie

This combination of fresh, tasty spinach, tangy feta and crispy filo pastry is a classic dish in Greece.

By , 21 September 2015
Spinach, pine nut & feta pie
  • Ready in: 60 mins
  • Serves: 8
  • Price: £1.25 per serving
Nutritional Info
Each 100g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 1377KJ 329KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1377kJ/329kcal.
  • 4 x 160g bags Fresh tastes Washed Baby Spinach
  • 1 onion, chopped
  • 1 tsp olive oil
  • 400g feta, crumbled
  • 25g pine nuts, toasted
  • 2 tsp dried oregano
  • 2 tbsp chopped dill
  • Pinch ground nutmeg (optional)
  • 2 eggs, lightly beaten
  • 6 sheets ready-made filo pastry, each cut in half
  • 40g butter, melted
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Cook the spinach in batches in a large frying pan over a medium heat, stirring frequently, until wilted. Tip into a large sieve over a bowl and press with the back of a spoon to get rid of excess water.

  • Wipe out the pan and cook the onion in the oil for 3-4 minutes, stirring often. Mix into the spinach with the feta, pine nuts, oregano, dill, nutmeg (if using) and eggs. Transfer to a pie dish.

  • Brush the sheets of filo with the melted butter and loosely crumple with your hand. Put on top of the pie filling to cover.

  • Bake for 30-35 minutes.