Feta and Spinach Pie

Souzoukakia
15/04/2015
Greek Lamb and Feta Parcels
19/04/2015

Feta and Spinach Pie

Feta and Spinach Pie

This Feta and Spinach Pie is a delight, nice and crispy but really soft on the inside. It’s full of flavour and goodness, especially with all that iron from the spinach. You will really get plenty of appreciation when you serve this dish to your friends or family. I use extra virgin olive oil instead of butter – this way the calories and fat content are much lower, and I don’t feel so guilty eating a pie!

I love cooking with filo pastry, and these days you can get this in many major shops and supermarkets –  did you know that the Greek word Fyllo means ‘leaf’ – probably because this type of pastry is very thin. This Feta and Spinach Pie brings back lots of memories from my holidays,  every time I see new restaurant, I would order this Feta and Spinach Pie just to see if they make it in a different way, or if it tasted nicer, but the truth is that it was pretty much the same everywhere I had it other than the fact that some chefs added fresh dill instead of parsley.

In Greece this is often cooked with lamb, here one example Greek Lamb and Feta Parcels  and if you ever try that combination, you will never go back to your normal roast lamb. The Greek chefs and cooks don’t use any spice in it, but the flavour that comes from the meat is simply amazing – so now you know why I love Greek food and the people. I have had many holidays in various parts of Greece and the Greek Islands and my husband and children love it there – we always seem to have a great time (and eat too much!)

Let’s see how to bake this beautiful Feta and Spinach Pie:

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Feta and Spinach Pie
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Greek
Prep Time 25 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Course Main Course
Cuisine Greek
Prep Time 25 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Using a circular 11" (or similar) shallow flan tray, oil the tray then lay in one layer of filo, but only covering half of the base, with the remainder resting outside (see the pictures) and brush with oil. Keep doing this with each sheet around the tray until they all done making sure your over lap them slightly.
  2. Make sure you squeeze all the water from the the spinach. Fry the spring onions on a medium heat in a shallow pan no more then 3 mins.
  3. Now add the cold spinach in the bowl then the salt, pepper, fried onions, then crumble the cheese over. Follow with the whisked eggs, then the chopped parsley, lemon juice and mix well until all the ingredients have been well combined.
  4. Pour in the mixture - make sure you've spread it evenly and it's level.
  5. Bring the filo pastry one by one from the sides until it's all covered. Make sure you brush with oil in between each one.
  6. Oil the top then sprinkle with sesame seeds then bake on a middle shelf in the oven gas mark 4 / 180c for 45 mins or until nice and golden in colour.
  7. Take out and serve hot or cold with a wedge of lemon and a nice salad.
Recipe Notes

Make sure you use the best spinach, mine was from the garden not the baby ones from a packet.

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2 Comments

  1. kushi says:

    WOW!! recipe looks simple and delicious!!Love it!

    • Cook with Sally says:

      Thank you Kushi for your visit and thank you for the compliment. I hope you will make it one day.

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