Description
This savory filo pie is packed with tender spinach, aromatic herbs, and a rich blend of cheeses wrapped in crisp, flaky layers of pastry. It bakes into a golden, comforting dish that works beautifully as a main course, side, or brunch centerpiece.
Ingredients
For the Filling:
1–1½ lbs spinach, chopped
1 medium onion, chopped
2 large garlic cloves, minced
1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp lemon juice
1/2 cup goat cheese (cream or feta style)
1 1/2 cups feta cheese
1/2 cup cheddar cheese, grated
1 large egg
1 cup parsley, chopped
1/2 cup pine nuts, toasted
Pinch of nutmeg (about 1/8 tsp)
For the Pastry:
16 sheets filo pastry
1/2 cup olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Heat a skillet over medium heat with a small drizzle of oil. Cook the onion until softened, about 3–4 minutes. Add garlic and cook briefly until fragrant.
Add the spinach and cook until wilted and excess moisture evaporates. Remove from heat and let cool slightly.
Transfer the spinach mixture to a large bowl. Stir in salt, pepper, lemon juice, goat cheese, feta, cheddar, egg, parsley, pine nuts, and nutmeg. Mix until well combined.
Lay one sheet of filo pastry in the prepared dish and brush lightly with oil or butter. Repeat with half of the filo sheets, layering and brushing each sheet.
Spread the spinach-cheese filling evenly over the layered pastry.
Layer the remaining filo sheets on top, brushing each sheet with oil or butter. Tuck edges neatly into the dish.
Score the top layers gently to make cutting easier after baking.
Bake for 35–40 minutes, or until the pastry is golden and crisp.
Rest for 10 minutes before slicing and serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes