Introduction

Hey there, kitchen friends! Let’s talk about comfort food. You know, those dishes that just wrap you up in a warm hug and remind you of cozy evenings or potlucks with friends? This Spinach Stuffed Pie is exactly that kind of magic. It might look fancy with all those layers of crispy filo, but trust me, it’s one of the easiest and most satisfying recipes you’ll ever make. It’s a total crowd-pleaser, perfect for a weeknight dinner, a brunch addition, or taking to a gathering. Get ready for flaky, cheesy goodness!

Why You’ll Love This Recipe

Fast-ish: While there’s a little prep, assembly is straightforward and the baking time is manageable.
Easy: No complicated techniques here! If you can layer and brush, you can make this pie.
Giftable: It travels well and is always a welcome dish at any event.
Crowd-pleasing: Even picky eaters tend to love the crispy pastry and savory filling.
Versatile: Great served warm or at room temperature!

Ingredients

Here’s what you’ll need to bring this delicious pie to life:

Spinach: 1 kg fresh (about 2 large bunches) or 600g frozen, thawed and really squeezed dry. Squeezing out that extra water is KEY to a great filling!
Onion: 1 large, finely chopped. Adds a lovely sweetness when sautéed.
Garlic: 2-3 cloves, minced. Because everything is better with garlic, right?
Olive Oil: 2 tbsp for sautéing the veggies.
Feta Cheese: 300g, crumbled. Gives that signature tangy, salty bite that pairs perfectly with spinach.
Ricotta Cheese: 200g (optional). Adds a creamy richness to the filling if you like it extra lush.
Eggs: 2 large, lightly beaten. Helps bind the filling together beautifully.
Fresh Dill: ¼ cup, chopped. Trust me, dill and spinach/feta are a match made in heaven!
Fresh Parsley: ¼ cup, chopped. Adds freshness and color.
Nutmeg: A pinch of grated nutmeg. This might sound odd, but it’s a classic pairing with spinach and really elevates the flavor.
Salt and Black Pepper: To taste. Remember feta is salty, so taste the filling before adding too much salt.
Filo Pastry: 12 sheets. These super-thin sheets are what give us that amazing crispy texture.
Unsalted Butter: 150g, melted (or olive oil). Lots of butter (or oil) is what makes the filo so delightfully golden and crisp!

How to Make It

Okay, let’s get cooking! Don’t be intimidated by the filo; it’s easier than you think.

Get Prepped: Preheat your oven to 180°C (350°F). Find a 9×13 inch baking dish and give it a good grease. This helps ensure nothing sticks.
Handle the Spinach: If you’re using fresh spinach, wash it well, then wilt it in a pan with just a splash of water. Drain it really well – I mean, squeeze it like you’re trying to get water out of a sponge! Chop it finely. If you’re using frozen, make sure it’s completely thawed and you’ve squeezed out all the excess water. This step is crucial, otherwise, you’ll have a soggy pie!
Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for just 1 more minute until you can smell that amazing garlic aroma. Let this mixture cool down a bit.
Mix the Filling: In a big bowl, combine the chopped spinach, your cooled sautéed onion and garlic, the crumbled feta, the ricotta (if you’re using it), the lightly beaten eggs, both chopped fresh herbs (dill and parsley), the pinch of nutmeg, and a good grind of black pepper. Give it a good mix to make sure everything is combined. Now’s a good time to taste a tiny bit and adjust salt if needed, but the feta usually provides plenty.
Layer the Bottom Filo: Melt your butter (or measure out your olive oil). Grab your prepared baking dish. Carefully lay one sheet of filo pastry in the dish, letting the extra hang over the sides. Brush it generously all over with the melted butter/oil. Repeat this process with half of your filo sheets (soak up about 6 sheets depending on your pack), layering each sheet and brushing it well with butter/oil before adding the next. Don’t worry if the sheets aren’t perfect; they’ll crisp up.
Add the Good Stuff: Pour your spinach and cheese filling evenly over the layered filo in the dish. Spread it out gently.
Layer the Top Filo: Now, take the remaining half of your filo sheets and layer them over the filling, just like you did for the bottom layers. Brush each sheet generously with butter or oil. Once all the top layers are on, take the overhanging edges from the bottom layers and tuck them neatly around the filling and down the sides of the dish. This helps create a nice crust edge.
Score the Top: Using a sharp knife, gently score the top layers of filo into the portions you think you’ll want to cut later (like squares or rectangles). Be careful not to cut all the way through to the filling, just through the top layers of pastry. This makes cutting after baking much easier and helps steam escape.
Bake to Perfection: Pop the dish into your preheated oven. Bake for 40-50 minutes. You’ll know it’s ready when the top is gorgeously golden brown and looks wonderfully crispy.
Rest and Serve: Take the pie out of the oven and let it rest for about 10-15 minutes before you cut into your scored lines. This lets the filling set up a bit.

Substitutions & Additions

Feel free to play around and make this pie your own!

Cheese Swap: Not a feta fan? Try using crumbled goat cheese, or a mix of mozzarella and Parmesan for a different flavor profile.
Herb Power: Don’t have dill or parsley? Fresh mint is also a fantastic traditional addition to spinach pies! You could also add chives.
Veggie Boost: Sautéed mushrooms, artichoke hearts (chopped), or even some finely chopped sun-dried tomatoes would be delicious stirred into the filling.
Spice It Up: A pinch of red pepper flakes could add a little heat.

Tips for Success

A few little pointers to help you get the best results:

Drain That Spinach! I can’t stress this enough. Excess moisture is the enemy of crispy filo and a firm filling. Squeeze, squeeze, squeeze!
Keep Filo Covered: Filo dries out very quickly. While you’re working with one sheet, keep the rest of the stack covered with a clean, slightly damp kitchen towel.
Butter is Your Friend: Don’t be shy with the melted butter or oil between the layers. This is what gives you that incredible crispness and golden color.
Scoring Helps: Scoring before baking makes cutting a breeze and looks nice too!
Prep Ahead: You can make the spinach filling a day in advance and keep it covered in the fridge. You can also assemble the entire pie (including scoring) and cover it tightly with plastic wrap. Keep it in the fridge for up to 12 hours, then bake as directed, adding a few extra minutes to the baking time.

How to Store It

If you happen to have any leftovers (a big if in my house!), store them in an airtight container in the refrigerator for up to 3-4 days. The filo won’t be quite as crispy the next day, but the flavor is still wonderful.

To reheat, the oven is your best bet for trying to bring back some crispness. Pop pieces on a baking sheet at 160°C (325°F) for about 10-15 minutes, or until heated through. You can also microwave it, but the pastry will be soft.

FAQs

Can I use different types of cheese?

Absolutely! While feta is classic, you can experiment with other cheeses like goat cheese, ricotta salata, or even a blend of mozzarella and Parmesan for a milder flavor.

My filo sheets keep tearing, what should I do?

Don’t worry! Tearing is totally normal with delicate filo. As long as you layer them up and brush with butter, the tears won’t show in the final baked pie. Just keep layering and brushing!

Is this pie vegetarian?

Yes, this recipe as written is completely vegetarian.

Can I freeze this pie?

Yes, you can freeze the baked and cooled pie. Wrap individual portions or the whole pie tightly in plastic wrap, then foil. Freeze for up to 2-3 months. Thaw overnight in the fridge and reheat in the oven.

Crispy Spinach & Feta Pie

A comforting and easy spinach and feta pie with crispy filo pastry layers, perfect for dinner, brunch, or gatherings.

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Cook Time 40

Equipment

Baking dish 9x13 inch, greased
Skillet
Mixing bowl Large
Sharp knife
Baking Sheet For reheating

Ingredients

Filling

1 kg Spinach fresh (about 2 large bunches) or 600g frozen, thawed and really squeezed dry
1 large Onion finely chopped
2 cloves Garlic minced
2 tbsp Olive Oil for sautéing
300 g Feta Cheese crumbled
200 g Ricotta Cheese optional, for filling
2 large Eggs lightly beaten
0.25 cup Fresh Dill chopped
0.25 cup Fresh Parsley chopped
1 pinch Nutmeg grated
Salt to taste
Black Pepper to taste

Pastry

12 sheets Filo Pastry
150 g Unsalted Butter melted (or olive oil)

Instructions

Get Prepped: Preheat your oven to 180°C (350°F). Find a 9x13 inch baking dish and give it a good grease. This helps ensure nothing sticks.
Handle the Spinach: If you're using fresh spinach, wash it well, then wilt it in a pan with just a splash of water. Drain it really well – I mean, squeeze it like you're trying to get water out of a sponge! Chop it finely. If you're using frozen, make sure it's completely thawed and you've squeezed out all the excess water. This step is crucial, otherwise, you'll have a soggy pie!
Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until it's soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for just 1 more minute until you can smell that amazing garlic aroma. Let this mixture cool down a bit.
Mix the Filling: In a big bowl, combine the chopped spinach, your cooled sautéed onion and garlic, the crumbled feta, the ricotta (if you're using it), the lightly beaten eggs, both chopped fresh herbs (dill and parsley), the pinch of nutmeg, and a good grind of black pepper. Give it a good mix to make sure everything is combined. Now's a good time to taste a tiny bit and adjust salt if needed, but the feta usually provides plenty.
Layer the Bottom Filo: Melt your butter (or measure out your olive oil). Grab your prepared baking dish. Carefully lay one sheet of filo pastry in the dish, letting the extra hang over the sides. Brush it generously all over with the melted butter/oil. Repeat this process with half of your filo sheets (soak up about 6 sheets depending on your pack), layering each sheet and brushing it well with butter/oil before adding the next. Don't worry if the sheets aren't perfect; they'll crisp up.
Add the Good Stuff: Pour your spinach and cheese filling evenly over the layered filo in the dish. Spread it out gently.
Layer the Top Filo: Now, take the remaining half of your filo sheets and layer them over the filling, just like you did for the bottom layers. Brush each sheet generously with butter or oil. Once all the top layers are on, take the overhanging edges from the bottom layers and tuck them neatly around the filling and down the sides of the dish. This helps create a nice crust edge.
Score the Top: Using a sharp knife, gently score the top layers of filo into the portions you think you'll want to cut later (like squares or rectangles). Be careful not to cut all the way through to the filling, just through the top layers of pastry. This makes cutting after baking much easier and helps steam escape.
Bake to Perfection: Pop the dish into your preheated oven. Bake for 40-50 minutes. You'll know it's ready when the top is gorgeously golden brown and looks wonderfully crispy.
Rest and Serve: Take the pie out of the oven and let it rest for about 10-15 minutes before you cut into your scored lines. This lets the filling set up a bit.

Notes

Crucially, drain spinach very well to prevent a soggy pie. Keep filo covered with a damp towel while working to prevent drying. Be generous with melted butter or oil for crispness. Scoring the top before baking makes cutting easier. The filling can be made a day ahead, stored in the fridge. The assembled, unbaked pie can be stored in the fridge for up to 12 hours. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven at 160°C (325°F) for 10-15 minutes to restore crispness (microwave will make pastry soft). Baked pie can be frozen for 2-3 months; thaw overnight in the fridge and reheat in the oven.