Herby feta filo pie recipe

Name: Herby feta filo pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g (31.7oz) spinach, rinsed; 100 g (3.5oz) butter, plus extra for greasing; 2 garlic cloves, finely chopped; 2 onions, finely chopped; 120 g (4.2oz) roasted peppers in oil, drained and chopped; 1 handful of basil leaves; 3 tbsp mint leaves, chopped; 3 tbsp parsley, chopped; 1 pinch salt and freshly ground black pepper; 300 g (10.6oz) feta cheese, crumbled; 6 sheets ready-made filo pastry, 40 x 30cm

Servings: persons

900 g (31.7oz) spinach, rinsed
100 g (3.5oz) butter, plus extra for greasing
2 garlic cloves, finely chopped
2 onions, finely chopped
120 g (4.2oz) roasted peppers in oil, drained and chopped
1 handful of basil leaves
3 tbsp mint leaves, chopped
3 tbsp parsley, chopped
1 pinch salt and freshly ground black pepper
300 g (10.6oz) feta cheese, crumbled
6 sheets ready-made filo pastry, 40 x 30cm

1
Pack the spinach leaves into a large saucepan, cover, and cook for 8-10 minutes until just wilted.
2
Drain well.
3
Set aside, still draining, to cool.
4
Melt 25g (scant 1oz) butter until bubbling and gently fry the onions, stirring occasionally, for 3 minutes.
5
Add the garlic and fry for a further 2 minutes.
6
Stir in the peppers and herbs, and set aside.
7
Preheat the oven to 200C (400F/Gas 6).
8
Grease and line the tin.
9
Blot the spinach with kitchen paper, then chop finely.
10
Stir into the onion mixture, and season to taste.
11
Melt the remaining butter.
12
Brush the tin with a little melted butter and assemble the pie.
13
To assemble: cover the bottom of your tin with a sheet of pastry, leaving the edges to overhang, and brush with butter.
14
Continue with 5 more sheets, brushing each with butter.
15
Leave the edges overhanging.
16
Add half the filling, then feta, then filling.
17
Put the overhanging pastry over the top, brushing with butter.
18
Brush the top of the pastry with any remaining butter and place the tin on a baking tray.
19
Bake for 35-40 minutes until crisp and golden.
20
Be sure to leave the pie to stand for 10 minutes before carefully releasing from the tin.
21
Serve hot or warm, cut into wedges.
22
Good with a crisp salad or seasonal vegetables.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 900 g (31.7oz) spinach, rinsed, 100 g (3.5oz) butter, plus extra for greasing, 2 garlic cloves, finely chopped, 2 onions, finely chopped, and more.

Yes, Herby feta filo pie recipe 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.

That's it — enjoy your meal!