Bacon, Spinach And Potato Filo Pie – a delicious recipe with potatoes, spinach, olive oil, bacon, black olives, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook potatoes in boiling, salted water for 10 minutes. Drain and place in a large bowl.
2
Place spinach in a large pan, cover and cook for 2-3 minutes, stirring, until wilted. Drain well, squeezing spinach to remove excess water. Add to the potatoes.
3
Heat the oil in a large, heavy-based frying pan and cook bacon for 5 minutes until golden. Add to the bowl with the olives, 3 tbsp pine nuts and the feta cheese. Season generously and mix gently.
4
Preheat oven to 425F. Unroll the filo dough and brush top sheet with butter. Place in a 9 x 12 inch rectangular shallow roasting pan. Continue brushing pastry sheets and layering, overlapping the sheets and allowing excess pastry to hang over edges. Reserve final 3 sheets for top of pie.
5
Spoon filling into the pan and level the surface. Fold overlapping pastry over filling, brush reserved sheets with butter and arrange on top. Sprinkle with remaining pine nuts and bake for 30-35 minutes until golden and crisp. Serve warm or cold cut into squares.
756
kcal
Calories
58
g
Fat
24
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb potatoes, peeled and cut into small cubes, 6 cups spinach, 1 tbsp olive oil, 8 oz bacon, chopped, and more.
Yes, Bacon, Spinach And Potato Filo Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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