Delicious Spinach and Feta Filo Pie Recipe to Try

Oh, let me tell you about this amazing spinach and feta filo pie—it’s one of those dishes that when it comes out of the oven, the whole house smells so good, you just can’t help but get excited! The layers of crispy filo pastry wrap around a dreamy filling of spinach and creamy feta, and… oh, the texture, it’s just magical. Seriously, I could eat this for breakfast, lunch, or dinner! It’s super comforting and a little elegant at the same time, perfect for family gatherings or just a cozy night in with a good book. You really get that warmth from the flavors… it’s just lovely!

Why You’ll Crave It

• Layers of crispy filo—who can resist that crunch?
• A savory filling that’s packed with nutrients and flavor, just yum!
• It’s super flexible; you can throw in whatever veggies or herbs you have on hand.
• Perfect warm or at room temperature, so it’s a great make-ahead option.
• Honestly, it’s a crowd-pleaser—you’ll find people coming back for seconds… or thirds!

The first time I made this pie, my family couldn’t stop raving about it, and let me tell you, they fight over the last piece!

What You’ll Need

• 500g fresh spinach: just the good stuff—washed and roughly chopped
• 200g feta cheese: crumbled, because you want that creamy goodness
• 3 large eggs: these are gonna hold everything together
• 100g ricotta cheese: adds a lovely creaminess, trust me on this one
• 1 onion: finely chopped, it’ll get all sweet and delicious when cooked
• 2 cloves of garlic: minced, because garlic makes everything better
• 100g butter: melted, for brushing those lovely filo layers
• 8 sheets of filo pastry: make sure they stay covered—nobody likes dried-out pastry
• Salt and pepper to taste: just a pinch will do, but you know your taste buds best!

Easy How-To

Prep Your Stuff

First things first, preheat that oven to 200°C (400°F)… it’s so important! In a nice big frying pan, add a drizzle of olive oil—just a little—and heat it up over medium heat. Toss in the chopped onions and cook them until they’re softened and start to get a bit golden. Oh, and then add that beautiful chopped spinach! Cook it just until it wilts—like, don’t overdo it, we want it vibrant. Once it’s all lovely, take it off the heat and let it cool down a bit.

Mix It Up

Okay, in a bowl, mix that cooled spinach and onion mixture with crumbled feta, the eggs, and a good scoop of ricotta. You could even throw in some fresh herbs, like dill or parsley, if you’re feeling fancy! Season it with salt and pepper… give it a taste—don’t be shy!

Filo Time!

Now, let’s talk about filo pastry. Lay your sheets down on a clean surface, keeping them covered with a damp cloth while you work… it dries out super quickly! If your sheets are too big for your baking dish, you might want to cut them into rectangles. Nothing fancy, just something that’ll fit nicely.

Let’s Assemble!

Grab your baking dish and brush it with a little olive oil to start. Lay one sheet of filo in, letting it hang over the edges a bit. Brush it lightly with olive oil, and then do the same with another 3 or 4 sheets, layering and brushing each one. You want that beautiful, flaky texture! Now scoop your spinach and cheese filling over the base—you can spread it out evenly, no rush.

Final Touches

Fold those overhanging edges of the filo over the filling, and then top it off with another layer or two of filo. Remember to brush each sheet… it really does make a difference! You can crinkle or scrunch the top layer for some cute flair.

Bake It Up

Pop that beauty in the preheated oven and bake for about 30 to 35 minutes, or until the filo is golden and crispy. Oh, you’re gonna love this part—the smell alone will have your mouth watering!

Good to Know

• If you want an extra kick, add some chili flakes to the filling—perfect for you spicy lovers!
• Filo pastry can be a bit temperamental, so keep it covered while working, or it’ll dry out faster than you can say “pie.”
• Feel free to experiment—like I said earlier, throw in some olives or sundried tomatoes if you have them!

Serving Ideas

• This pie is fantastic served with a fresh salad on the side or a dollop of yogurt—you know, to balance things out a bit.

Top Tricks

• If you want that extra crispy bottom, pop the pie on a baking stone or preheated baking sheet while it cooks.

Frequently Asked Questions

Can I use other types of cheese?

Absolutely! Feta is wonderful, but if you want a twist, try goat cheese, or even a mix of different cheeses! Just keep in mind it will change the flavor a bit.

How do I store leftover pie?

You can keep leftover pie in the fridge, just cover it up to make sure it doesn’t dry out. It’ll be good for about three days, but honestly, it might not last that long!

Can I freeze the pie?

Yes, yes, yes! You can freeze it before baking. Wrap it super tightly and store it for up to a month. Just remember to add some extra time when baking from frozen.

What can I serve with the pie?

The pie pairs beautifully with a light salad or maybe a yogurt dip—something fresh to cut through the richness.

Is this recipe vegetarian?

Totally! It’s meat-free, so it’s perfect for anyone who’s keeping things vegetarian.

Conclusion

So, there you have it—the spinach and feta filo pie! It’s not just food; it’s an experience, really. You get that crispy pastry, the creamy filling, and the delightful flavors mingling together. It’s comforting and oh-so-satisfying, perfect for family dinners, potlucks, or even just a cozy night in. Make it once, and I promise, you’ll want it on your table again and again!

More recipe suggestions and combinations

• Cheese and Spinach Stuffed Chicken: Stuff chicken thighs with a creamy spinach and cheese filling for a delicious twist.
• Mushroom and Cheese Filo Pastry Parcel: For a lovely earthy flavor, try this savory filling wrapped in filo.
• Quinoa and Feta Salad: Toss cooked quinoa with crumbled feta and spinach for a healthy side.
• Vegetable Lasagna with Spinach: Layer noodles with spinach and ricotta for a comforting dish.
• Egg and Spinach Breakfast Muffins: Bake eggs and spinach in muffin tins for a healthy breakfast grab-and-go.