Spinach, feta & lemon filo pie

With loadsa herbs & nutmeg

Spinach, feta & lemon filo pie

Spinach, feta & lemon filo pie

Serves Serves 8
Time Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 285 14%
  • Fat 11.3g 16%
  • Saturates 4.1g 21%
  • Sugars 5.1g 6%
  • Salt 1g 17%
  • Protein 14.9g 30%
  • Carbs 32.1g 12%
  • Fibre 4.9g -
Of an adult's reference intake
Tap For Method


  • 1 kg frozen spinach
  • 2 onions
  • 2 cloves of garlic
  • olive oil
  • 1 whole nutmeg , for grating
  • 1 lemon
  • 100 g feta cheese
  • ½ a bunch of fresh flat-leaf parsley , (15g)
  • ½ a bunch of fresh dill , (15g)
  • 200 g natural yoghurt
  • 4 large free-range eggs
  • 1 x 275 g pack filo pastry
  • 10 g Cheddar cheese
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Defrost 1kg of frozen spinach and squeeze out some of the excess water.
  3. Peel and finely slice 2 onions and 2 cloves of garlic, then fry in a large non-stick pan with 1 tablespoon of olive oil for 10 minutes, or until softened and sweet.
  4. Stir in the spinach, then add a good grating of nutmeg and finely grate over the zest of 1 lemon. Crumble in 50g of feta cheese and season to taste with sea salt and black pepper.
  5. Pick and roughly chop ½ a bunch of fresh flat-leaf parsley (15g) and ½ a bunch of fresh dill (15g), then stir half into the spinach mixture.
  6. In a bowl, whisk the remaining 50g of feta with 200g of natural yoghurt and 4 large eggs until well mixed.
  7. Working one at a time, lay a sheet of filo pastry on a clean worktop, brush with a little olive oil and spread with a little spinach mixture. Roll into a long sausage shape and place in a 30cm x 40cm baking dish. Repeat until all the filo (275g in total) and spinach is used up and the baking dish is filled with neat rows of filo.
  8. Pour over the egg mixture, brush with olive oil, then finely grate over 10g of Cheddar. Bake for 35 minutes, or until golden.
  9. Scatter the remaining herbs over the top, and serve.


Filo pastry is a delicious, lighter alternative to puff or shortcrust, and the perfect casing for this veg-packed filling.

To stop the filo drying out, keep the sheets covered with a damp cloth while you work.

You can use any soft or hard cheese you like, such as goat’s cheese or red Leicester. Have fun experimenting!