This vegetarian pie is easy to make and tastes just as good served cold. Ideal picnic food and so yummy.


  • 225g (8oz) filo pastry

  • Melted butter and olive oil for brushing

  • For the filling

  • 1 tablespoon olive oil

  • 1 large red onion, finely sliced

  • 600g spinach leaves, washed and lightly cooked in a nut of butter or olive oil for a few minutes, drained well and chopped

  • 85g (3oz) toasted pinenuts

  • 55g (2oz) raisins

  • Freshly grated nutmeg

  • 225g (8oz) feta cheese, crumbled

  • saltĀ and freshly ground black pepper

  • 3 eggs


  • 1.

    Preheat the oven to Gas Mark 6 / 200C / 400F.

  • 2.

    Meanwhile, heat the oil in a pan and fry the onion for 5-6 minutes until lightly browned and softened. Transfer to a large bowl and add the spinach, pinenuts, sultanas, and a grating of nutmeg. Stir together and season well. Allow to cool, then stir in the feta cheese and eggs.

  • 3.

    Lightly butter a 12 by 9 inch shallow sided non-stick baking tin. Lay in 4 sheets of pastry brushing well with butter between each layer and allowing the excess to hang over the sides. Spoon in the spinach mixture and level off flat. Fold over the excess edges and top with a further 5 sheets of buttered filo pastry. Lightly score the top of the pie and bake for approx 45/50 minutes or until a deep golden brown.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 650kj
  • Fat Total 48g
  • Saturated Fat 13g
  • Protein 19g
  • Carbohydrate 40g
  • Sugar 11g
  • Sodium 698mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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