Delicious Spinach, Feta, and Lemon Filo Pie Recipe

Oh boy, where do I even start with this spinach, feta, and lemon filo pie? It’s like a little hug on a plate, you know? Picture this: flaky, crispy filo crust giving way to a warm, savory filling packed with vibrant spinach, creamy feta, and a zing of lemon… Ah, it’s just heavenly. Honestly, every bite transports me to a sunlit Mediterranean kitchen where all the flavors dance together. And—well, it’s perfect for lunch, dinner, or really any reason you may want to enjoy something a bit special. You get that crunch and then the richness of the filling—it just hits the spot!

Why You’ll Crave It

• Flaky pastry that’s just… so satisfying to bite into.
• Loaded with fresh flavors—spinach and feta play so well together.
• That zing from the lemon? It really elevates the whole dish.
• Perfect for leftovers, if there are any… which there often aren’t!
• It’s vegetarian but still feels hearty enough for everyone.

My family fights over the last piece… it’s that good!

What You’ll Need

• Fresh Spinach: about 400g, the star of the show—washed and chopped
• Feta Cheese: 200g, crumbled, because it adds that creamy richness
• Lemon: 1, pretty zesty—zest it and juice it too!
• Onion: 1, finely chopped, for that mellow flavor
• Garlic: 2 cloves, minced, because garlic makes everything better
• Eggs: 2, they help bind everything together
• Fresh Dill: a handful, chopped, for that herby goodness
• Filo Pastry: 8 sheets, super delicate so handle with care
• Olive Oil: for brushing, adds a lovely rich texture
• Salt & Pepper: to taste, simple seasoning to let the flavors shine

Easy How-To

Prepare the Filling

Alright, so first things first, you want to get a frying pan nice and warm with a drizzle of olive oil over medium heat. Toss in your chopped onions and let them soften—like, wait until they’re translucent and fragrant. Then, add the spinach and watch it wilt down… it’s like magic! Once that’s done, you’ll want to scoop this mixture into a bowl and let it cool for a sec. You don’t want to melt the cheese when you mix it in, right?

Good to Know

• Keep your filo pastry covered with a damp cloth to prevent drying out while you work with it.
• If you’re feeling adventurous, throw in some sautéed mushrooms or leeks for added flavor.
• This pie is fab for meal prep… just bake it fresh when you’re ready to serve!

Serving Ideas

• Pair it with a crisp side salad, or, you know, some tzatziki drizzled on top can be a game-changer!

Top Tricks

• Use a sharp knife to cut through the pie after it’s cooled slightly so it doesn’t squish out the filling.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Absolutely, if you’re in a pinch! Just thaw it out ahead of time, and give it a good squeeze to remove all that excess moisture. Nobody wants a soggy pie, right?

What kind of cheese can I use instead of feta?

You could totally swap feta for ricotta, goat cheese, or even that almond cheese if you’re looking for dairy-free… each brings its own flair!

Can I make the pie ahead of time?

Yes—prep it all, but keep it in the fridge till it’s time to bake. Just make sure you bake it fresh for the best results!

What should I serve with the pie?

A fresh salad or a nice dollop of yogurt sauce works wonders! It really rounds out the meal.

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Oh my gosh, I could go on and on about this spinach, feta, and lemon filo pie. It’s such a comforting dish and honestly, once you make it, I think you’ll just want to keep it in your weekly rotation. If you do give it a try, let me know how it turns out!