• 7 September 2013, 11:22
Straight from the oven!

I thought I’d post a recipe seeing as I am sure there will be a lot of people just starting to cook for themselves at this time of year! And also because I love this recipe, it’s really easy and I have made it a few times over the summer.


  • Fresh spinach (1-2 bags)
  • Feta cheese (1/2 packet, or more if you like!)
  • Red onion (1/2 medium)
  • Medium egg (1)
  • Filo Pastry (about 12 sheets)
  • Olive oil (for brushing on the pastry)
  • Seasoning and herbs (eg. pepper, lemon juice, your preferred herbs such as thyme, parsley)


  1. Lightly oil the bottom of the baking dish you will be using
  2. Layer at least 6 sheets of filo pastry cut to size in the dish, brushing each one lightly with olive oil
  3. Bake on medium heat for 10 minutes or until crispy and light brown
  4. Meanwhile, wash and steam the spinach until it is just wilted and leave to cool
  5. Cut the feta into cubes, dice the onion and lightly beat the egg
  6. Mix the feta, onion, egg and seasoning/herbs
  7. Squeeze out as much water from the spinach as you can. Some should have already pooled out.
  8. Chop the spinach up so that it is easy to break up and mix with the feta and egg mixture
  9. When the filo is ready, spoon the mixture evenly on top.
  10. Layer the rest of the filo pastry on top, brushing oil on each sheet as before.
  11. Bake again until the top filo is crispy and brown

Delicious served with Greek salad.


  • The spinach is easier to work with if you have made it in advance, so it will be cool when you squeeze out the water and more will have already come out.
  • The more feta, the better, but I tend to use between 1/2 and 1 packet to serve 2-3
  • I intend to try cutting the pie into triangles before baking next time, to make it easier to serve
  • If you have frozen filo, make sure it has properly defrosted before you use it or it is difficult to use; it is very delicate anyway
  • Very easy to make, and cheap
  • You can add salt, but remember that feta cheese is already quite salty, I find this to be more than enough and I just use pepper


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