Spinach, Pine Nut, And Feta Pie Recipe

Name: Spinach, Pine Nut, And Feta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g pine nuts; 5 large eggs; 300 g crumbled feta cheese; 50 g shredded cheddar cheese; salt, pepper; 1 lemon, zest of; dried oregano; 1 whole nutmeg; knob butter (about 1 to 2 tbsp.); olive oil; 400 g pre-washed Baby Spinach; cooking parchment paper (greaseproof paper); 1 (270 g) package phyllo pastry; cayenne (optional)

Servings: persons

100 g pine nuts
5 large eggs
300 g crumbled feta cheese
50 g shredded cheddar cheese
salt, pepper
1 lemon, zest of
dried oregano
1 whole nutmeg
knob butter (about 1 to 2 tbsp.)
olive oil
400 g pre-washed Baby Spinach
cooking parchment paper (greaseproof paper)
1 (270 g) package phyllo pastry
cayenne (optional)

1
Preheat the oven to 400F/200u00b0C Pick a large ovenproof frying pan; this will be the only pan you need.
2
Toast the pine nuts in the dry pan over medium heat, stirring occasionally so they won't scorch.
3
Lightly beat the eggs in a large bowl, add the toasted pine nuts, the cheeses, a pinch of fresh black or white pepper, the lemon zest, a couple of good pinches of oregano, about 1/4 teaspoon freshly grated nutmeg, and a tablespoon of olive oil. Mix well and set aside.
4
Put the empty pan back on high heat, add a little olive oil and the butter and half the spinach. Stir it until it starts wilting, and add the rest of the raw leaves as you can. Partially cover it and turn the heat to low, stirring occasionally until it is all wilted and well cooked, about 5-10 minutes. Set it aside to cool a bit. Add it to the egg mixture and stir well.
5
Cut a generous piece of parchment about 1 1/2 times the width of the pan you're using. Wet it, ball it up, and lay it out flat on your work surface. Arrange several (4 or so, depending upon size) phyllo sheets on top of it to almost cover the paper, overlapping the edges. Remember, it's rustic, so messy will work as well as meticulous. Drizzle and rub (or brush) a little olive oil over the surface of the sheets. Sprinkle with a very small amount of salt, pepper, and (optional) cayenne pepper. Repeat until you have at least 3 layers, using up all the phyllo.
6
Carefully lift the phyllo and parchment and place it all in the frying pan (don't bother to wash the pan first) with the edges hanging over the rim of the pan. Pour in the egg filling and spread it out. Fold the phyllo sheets over the top of the filling. You can see how it's done at www.jamieoliver.com/how-to-filo-pie.
7
Put the pan back on the stove burner on medium heat for 5 or so minutes to brown the bottom, then put it into the oven and bake it for 20 minutes until golden and crisp. Serve hot or warm.

729

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 100 g pine nuts, 5 large eggs, 300 g crumbled feta cheese, 50 g shredded cheddar cheese, and more.

Yes, Spinach, Pine Nut, And Feta 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.

That's it — enjoy your meal!

Spinach, Pine Nut, And Feta Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions