The Dinner Planner


Spinach & Feta Filo Pie

No ratings yet
Servings 6


  • 2 bunches spinach - rinsed and finely chopoed
  • 1 tbsp olive oil
  • 1 brown onion -finely diced
  • 3 garlic cloves - crushed
  • 1 bunch spinach
  • 2 eggs
  • 250 grams ricotta
  • 120 grams feta
  • ½ cup mint - leaves only, roughly chopped
  • ½ cup parsley - leaves only, roughly chopped
  • ¼ cup dill - roughly chopped
  • 1 lemon -zest only
  • 15 sheets filo pastry
  • 50 grams butter
  • 2 tbsp fennel seeds - crushed
  • olive oil spray - or more butter for between the filo layers


  • Preheat oven to 180C. Line and grease a 30cm round oven proof dish.
  • Heat oil in a large pan over medium heat. Add onion and garlic and cook for 3 minutes. Add spinach, in batches, and cook until wilted.
  • In a large bowl, mix the eggs, ricotta, crumbled feta, lemon zest, parsley, mint and dill. Season with salt and pepper.
  • Pour the spinach mix into a colander and press down on it over the sink to squeeze out any excess water. Add spinach to the bowl and stir to combine.
  • On the kitchen bench, lay out 1 piece of filo pastry. Spray with a little oil or use extra melted butter. Repeat until there are 5 sheets.
  • Place a third of the spinach mix along the length of the pastry, then roll it into a sausage shape. Gently form the sausage into a spiral shape and lay it in the centre of the tin. Repeat 2 more times.
  • Brush the top of the pie with the melted butter and sprinkle over the crushed fennel seeds. Bake in oven for 40 minutes.
  • TO SERVE - Cut or pull apart the pie and serve with a side salad.


Calories: 364kcal | Carbohydrates: 32g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 580mg | Potassium: 452mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5761IU | Vitamin C: 17mg | Calcium: 189mg | Iron: 4mg

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?