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Greek Spinach, Feta & Egg Filo Pie with Boiled Potatoes
Crisp golden filo encases a wobbly, herb-flecked spinach, egg and feta filling, served alongside simply boiled potatoes for a satisfying Mediterranean plate.
- 4 pc free-range eggs
- 30 g feta cheese
- 400 g spinach
- 150 g filo pastry
- 8 ml olive oil
- 100 g onion
- 400 g potatoes
- 2 tbsp fresh dill
- 1 tsp nutmeg
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Add to a shopping listHow the shopping list works →For the filling
- Step 1
Finely dice the onion and sauté in a dry non-stick pan over medium heat for 5 minutes until softened, adding a splash of water if it starts to catch.
- Step 2
Add the spinach in batches and cook for 4–5 minutes until fully wilted. Tip into a colander and press out as much excess liquid as possible, then leave to cool slightly.
- Step 3
In a bowl, whisk the eggs, then crumble in the feta, add the chopped dill and a good grating of nutmeg. Stir in the cooled spinach mixture and season with black pepper.
For the pie
- Step 1
Preheat the oven to 190°C (fan 170°C). Lightly brush a small baking dish (roughly 20cm) with a little of the olive oil.
- Step 2
Layer half the filo sheets into the dish, brushing each sheet very lightly with olive oil and letting the edges overhang the sides.
- Step 3
Pour in the spinach and egg filling, then fold the overhanging filo over the top. Layer the remaining filo sheets on top, scrunching loosely, brushing lightly with the last of the oil.
- Step 4
Bake for 30–35 minutes until deep golden and crisp. Rest for 5 minutes before slicing.
For the potatoes
- Step 1
Peel and cut the potatoes into even chunks. Boil in salted water for 15–18 minutes until tender, then drain and season with salt and pepper.
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