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Spinach Pie

An old favourite. Add dill and mint to the mixture to take it up a notch.

Spinach Pie

1 bag Fresh Spinach leaves

1 packet Frozen Spinach

3 or 4 Chopped Spring Onions

1 tablespoon Chopped Fresh Dill

1 tablespoon Chopped Fresh Mint

200g Feta, cubed

5 large Eggs, beaten lightly.

Pinch Nutmeg

Salt and Pepper

1 packet Filo pastry

Butter, melted or olive oil

Poppy/sesame seeds optional

Preheat oven to 190 C.

Put spinach in a large pot , on the stove, with a tiny bit of water in the bottom. Put a lid on and wilt for a couple of minutes maximum.

Put spinach in a bowl, without any liquid, and chop coarsely. Add defrosted frozen spinach,

spring onions, dill, mint, feta and eggs.

Season with salt and pepper and nutmeg.

Grease a pie dish with a reasonable depth (at least 2cm).

Layer about 6-8 sheets of filo pastry on the base, letting excess hang over the sides. Between every 2 sheets, paint with butter or oil.

Pile in the filling.

Make  a lid with layers of filo pastry, again layered with butter or oil.

Bake for about 45-60 minutes. The eggs need to be set.

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