Spinach Filo Pie

By Jody Vassallo

Spinach Filo Pie recipe, brought to you by MiNDFOOD.

Serves 6-8

1 tbsp olive oil

6 spring onions

1 tsp dill seeds

2 bunches (500g) English spinach, roughly chopped

1 bunch (500g) silverbeet, roughly chopped

1 bunch (300g) cavolo nero, roughly chopped

½ cup chopped fresh dill

½ cup chopped fresh parsley

100g ricotta

150g feta, crumbled

zest of 1 lemon

4 eggs, lightly beaten

10 sheets filo pastry

olive oil spray

3 tomatoes, cut into thick slices

sunflower sprouts

1 Preheat oven to 220˚C. Place a 20x30cm baking tray into the oven. Heat oil in a large frying pan. Add spring onions and dill seeds and cook over a medium heat for 5 minutes.

2 Add spinach, silverbeet, cavolo nero and ½ cup water. Cover and cook until spinach wilts. Remove from heat. Stir in herbs and set aside. Once cool, stir in ricotta, feta, lemon zest, eggs and pepper.

3 Line the ovenproof tray with a sheet of pastry. Spray with olive oil and top with another sheet. Repeat until you have used 6 sheets.

4 Reduce oven to 180˚C. Spoon filling onto pastry and layer remaining pastry over the top. Roll over pastry so pie looks neat; bake for 50 minutes. Serve with tomatoes and sunflower sprouts.



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