Hamdi Saidani Jamie Oliver Feta Spinach Filo Pie Recipe is made with spinach, feta cheese, filo pastry, olive oil, garlic, lemon zest, and fresh herbs. This recipe creates a crispy, savory spinach and feta pie. It takes about 45 minutes to prepare and serves 6.
Jamie Oliver Feta Spinach Filo Pie Recipe Ingredients
- 500 g fresh spinach
- 200 g feta cheese, crumbled
- 100 g ricotta or cottage cheese
- 1 lemon, zest only
- 1 clove garlic, minced
- 2 tbsp chopped fresh mint or dill
- 4–6 sheets filo pastry
- 2 tbsp olive oil (plus more for brushing)
- Salt and pepper to taste
- Optional: 1 egg, beaten (to bind)
How To Make Jamie Oliver Feta Spinach Filo Pie Recipe
- Prep the Oven and Pan: Preheat oven to 375°F (190°C). Brush a pie dish with olive oil.
- Wilt the Spinach: In a large pan, sauté garlic in olive oil, add spinach, and cook until wilted. Drain and chop.
- Make the Filling: In a bowl, combine spinach, feta, ricotta, lemon zest, herbs, salt, pepper, and beaten egg (if using).
- Layer Filo Sheets: Line pie dish with filo, brushing each sheet with olive oil and allowing edges to overhang.
- Add Filling: Spoon the spinach mixture into the filo base.
- Seal the Pie: Fold overhanging filo on top, layering and brushing with more olive oil.
- Bake: Bake for 25–30 minutes until golden and crisp.
- Cool Slightly and Serve: Let sit for a few minutes before slicing.
Recipe Tips
- Keep Filo Covered: Prevent filo from drying out by covering with a damp towel while working.
- Don’t Overfill: Spread filling evenly without overstuffing to ensure even baking.
- Herb Swap: Mint or dill both work well—use fresh for best flavor.
- No Ricotta? Use more feta or try cottage cheese for a similar texture.
- Extra Crisp: Brush top filo generously with olive oil for a golden crunch.
What To Serve With Feta Spinach Filo Pie
This savory pie pairs well with a side Greek salad, tzatziki sauce, or a light tomato and cucumber salad. It also complements roasted vegetables or a simple lentil soup for a more filling meal.
How To Store Feta Spinach Filo Pie
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.
- Freeze: Wrap slices individually and freeze for up to 1 month. Reheat from frozen in the oven.
Feta Spinach Filo Pie Nutrition Facts (per serving)
- Calories: 310
- Total Fat: 20 g
- Saturated Fat: 9 g
- Carbohydrates: 20 g
- Sugar: 2 g
- Protein: 10 g
- Sodium: 500 mg
FAQs
- Can I use frozen spinach?
Yes—thaw and squeeze out excess water before using. - Is it okay to skip the egg?
Yes—the egg helps bind but the pie will still hold together without it. - Can I use puff pastry instead?
You can, but it will be richer and less flaky than filo. - How do I prevent soggy filo?
Ensure the spinach is well-drained and don’t overdo the filling. - Can I prep this ahead?
Yes—assemble the pie and refrigerate until ready to bake (same day).
Try More Recipes:
- Jamie Oliver Potato Salad With yoghurt Recipe
- Jamie Oliver Lamb Meatballs Recipe
- Jamie Oliver Chicken Shawarma Recipe
Jamie Oliver Feta Spinach Filo Pie Recipe
Course: Dinner, LunchCuisine: British6
servings15
minutes30
minutes310
kcalA golden, crisp filo pie filled with spinach, feta, herbs, and lemon zest—simple and satisfying.
Ingredients
500 g fresh spinach
200 g feta cheese
100 g ricotta or cottage cheese
1 lemon, zest only
1 clove garlic, minced
2 tbsp chopped fresh herbs (mint or dill)
4–6 sheets filo pastry
2 tbsp olive oil
Salt and pepper to taste
Optional: 1 egg, beaten
Directions
- Preheat oven to 375°F (190°C) and grease a pie dish.
- Wilt spinach with garlic in olive oil, then drain and chop.
- Mix spinach with cheeses, lemon zest, herbs, and egg (if using).
- Line dish with filo sheets, brushing each with olive oil.
- Add filling and fold filo edges over top.
- Brush top with more oil and bake for 25–30 minutes.
- Cool slightly and serve warm or room temperature.