---
comments: true
tags:
  - vegetarian
  - jamie-oliver
  - favorite
---
# :leafy_green: Spinach and Feta Filo Pie

![Spinach and Feta Filo Pie](../assets/images/spinach-and-feta-filo-pie.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 24 minutes |

## :salt: Ingredients

- :chestnut: 100 g pine nuts
- :egg: 5 large eggs
- :cheese_wedge: 300 g feta cheese
- :cheese_wedge: 50 g Cheddar
- :salt: 1 pinch black pepper
- :herb: 2 pinches dried oregano
- :lemon: 1 lemon zest
- :olive: some olive oil
- :butter: 1 knob unsalted butter
- :leafy_green: 400 g spinach
- :pie: 1 270 g [filo][1]
- :salt: some sea salt
- :hot_pepper: 1 pinch cayenne pepper
- :chestnut: 1 whole nutmeg

## :cooking: Cookware

- 1 large ovenproof frying pan
- 1 large mixing bowl
- 1 frying pan
- 1 50 cm strip of greaseproof paper

## :pencil: Instructions

### Step 1

Preheat the oven to 200°C / 400°F / gas 6.

### Step 2

Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling
fantastic, tossing occasionally.

### Step 3

Crack the eggs into a large mixing bowl, crumble in the feta cheese, then grate in the Cheddar. Season with a pinch of
black pepper and a couple of pinches of dried oregano.

### Step 4

Finely grate in the lemon zest, drizzle in a little olive oil, then toss in the toasted pine nuts. Mix well.

### Step 5

Melt the unsalted butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring
until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.

### Step 6

Lay a 50 cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten
out again.

### Step 7

Arrange 4 sheets of [filo][1] in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s
almost covering the greaseproof.

### Step 8

Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3
layers.

### Step 9

Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.

### Step 10

Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of
the pan.

### Step 11

Pour in the spinach mixture and spread out evenly, spread extra Cheddar on top of the mixture, then fold the filo up
over the filling to cover.

### Step 12

Sprinkle fresh rosemary over the top of the pie.

### Step 13

Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the
oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.

## :link: Sources

- <https://www.jamieoliver.com/recipes/cheese-recipes/spinach-feta-filo-pie/>
- <https://www.youtube.com/watch?v=hrM8vzeGJb4>

[1]: <../ingredients/pastry-dough/filo.md>