I love this recipe because it comes together quickly yet looks and tastes elegant. The combination of fresh herbs, feta, parmesan, and spinach creates a savory filling that feels both light and satisfying. The layers of filo bake to a perfectly crunchy texture, making every bite a delicious balance of crisp pastry and rich, flavorful filling.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
200 g baby spinach ¼ red onion, diced 2 cloves garlic, crushed 3 Tbsp chopped fresh mint ¼ tsp dill, (fresh or dried) ½ tsp lemon zest 10 g parmesan cheese, grated 100 g feta cheese 1 large egg Salt and pepper
Pastry 9 sheets Filo pastry 30 g butter, melted 1 egg yolk 1 Tbsp cold water
To serve Salad Relish
Directions
I preheat the oven to 180° fan bake.
I place the spinach in a large bowl and squeeze it firmly with my hands until it wilts and releases liquid. I drain off any excess moisture.
I add the red onion, garlic, mint, dill, lemon zest, parmesan, feta, egg, salt, and pepper to the bowl and stir until the filling is well combined.
I line a large baking tray with baking paper and lay down the first sheet of filo pastry.
I lightly brush it with melted butter, then add the next sheet. I repeat this until I have 5 layers for the base.
I create a separate stack of 4 filo sheets, brushing butter between each one, to use as the top layer.
I spread the spinach filling evenly over the 5-layer base, leaving a 2 cm border around the edges.
I mix the egg yolk and cold water to make an egg wash and brush it around the border.
I gently place the 4-layer filo stack on top and press around the edges. I brush the top with egg wash and fold about 1 cm of the pastry over the edges to create a sealed rectangular parcel.
I bake the pie for 15 minutes, until the pastry is golden and crisp.
I let it cool slightly, then slice and serve warm with relish, salad, or simply on its own.
I sometimes add chopped olives or sundried tomatoes for more Mediterranean flavor. When I want extra creaminess, I mix in a spoonful of ricotta. I also enjoy replacing the mint with basil or parsley for a different herbal profile. For a more substantial pie, I add sautéed mushrooms or caramelized onions.
Storage/Reheating
I store leftovers in the refrigerator for up to 5 days. To reheat, I warm the pie in the oven so the filo crisps back up. I avoid microwaving because it softens the pastry. I don’t freeze this dish since filo loses its texture once thawed.
FAQs
How do I keep filo from tearing?
I work gently and keep the sheets covered with a slightly damp towel if I’m assembling slowly.
Can I use frozen spinach?
Yes, but I thaw and squeeze it very well to remove excess moisture.
Can I substitute the feta?
Yes, I sometimes use ricotta salata or halloumi crumbs for a different flavor.
Why is my filo not crispy?
Too much moisture in the filling or not enough baking time can soften the pastry.
Can I make it ahead?
I assemble it up to a few hours ahead, refrigerate it, and bake right before serving.
Can I add more cheese?
Yes, more feta or parmesan enhances the richness.
Can I use puff pastry instead of filo?
Yes, but the texture will be more like a traditional pie and less delicately crisp.
How do I prevent the base from getting soggy?
I make sure the spinach is squeezed well and the filling isn’t watery.
Can I bake it longer?
Yes, if the pastry isn’t golden at 15 minutes, I bake it a few minutes more.
What can I serve it with?
I enjoy it with a fresh green salad, tomato relish, or a yogurt dipping sauce.
Conclusion
I love how this spinach filo pie combines crisp pastry with a flavorful, herb-infused filling in such an effortless way. It’s quick to assemble, beautiful to serve, and delicious warm from the oven. Whether I pair it with a salad or enjoy it on its own, it always makes a satisfying and elegant meal.
