Spinach, Pine Nut & Feta Filo Pie Recipe – A Crispy, Savory Delight

I’ll be honest — the first time I made this Spinach, Pine Nut & Feta Filo Pie Recipe, I wasn’t sure how it would turn out. But the crisp filo, nutty pine nuts, and salty feta completely won me over. I watched everyone at the table reach for seconds without hesitation. The balance of buttery pastry and wholesome spinach makes this dish feel both comforting and elegant.

It’s now one of my favorite recipes to make when I want something impressive but not complicated. You can also enjoy similar baked treats like Carrot Cake Banana Bread Recipe for a sweet complement to your savory pie.

Ingredients

• 50 g butter – used for cooking and brushing the filo; helps create a golden, flaky texture.
• 1 large red onion, finely sliced – adds gentle sweetness once softened.
• 450 g fresh spinach leaves – fresh spinach gives better texture and prevents excess moisture.
• ½ tsp freshly grated nutmeg – enhances the savory flavor with warmth.
• 3 medium eggs, beaten – binds the filling and gives structure.
• 200 g feta cheese, crumbled – use good-quality feta for a creamy, tangy taste.
• 50 g pine nuts, lightly toasted – adds crunch and rich nutty flavor.
• 145 g green pesto with basil – brings herbaceous depth and freshness.
• 270 g filo pastry sheets – creates light, crisp layers around the filling.

Note: Serves 4

Variations

This recipe is easy to adapt depending on your taste or dietary needs:

• Dairy-Free: Use dairy-free feta and olive oil instead of butter.
• Herb Boost: Add fresh dill, parsley, or mint for extra freshness.
• Nut Swap: Walnuts or almonds work well if pine nuts aren’t available.
• Spicy Touch: A pinch of chili flakes adds gentle heat.
• Vegan Option: Replace eggs with a chickpea-flour mixture and vegan cheese. You might also enjoy baking Cookie Butter Cookies Recipe for a fun dessert twist.

Cooking Time

Here’s a quick breakdown of the time needed:

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Equipment You Need

• Large frying pan – for softening onions and wilting spinach
• Baking tin (20 x 30 cm) – to assemble and bake the pie
• Pastry brush – for brushing butter between filo layers
• Mixing bowl – to combine the filling ingredients
• Grater – for freshly grating nutmeg

How to Make Spinach, Pine Nut & Feta Filo Pie Recipe?

This recipe comes together easily when you follow these simple steps.

Prepare the Filling

Melt half of the butter in a large pan and gently cook the sliced onion until soft and translucent. Add the spinach and cook until just wilted, then remove from the heat. Sprinkle in freshly grated nutmeg and allow the mixture to cool slightly.

Mix Everything Together

In a bowl, combine the beaten eggs, crumbled feta, toasted pine nuts, and basil pesto. Add the cooled spinach mixture and stir well until everything is evenly mixed. Season lightly, keeping in mind that feta already adds saltiness.

Assemble the Pie

Butter the baking tin generously. Layer half of the filo sheets into the tin, brushing each layer with melted butter and letting the edges overhang. Spread the filling evenly over the pastry base.

Finish and Bake

Fold the overhanging filo over the filling, then loosely scrunch the remaining sheets on top for a rustic look. Brush with remaining butter and bake until golden, crisp, and cooked through.

Additional Tips for Making this Recipe Better

After making this pie several times, here’s what I’ve learned:

• I always use fresh spinach to keep the filling firm, not watery.
• Toasting the pine nuts first makes a big flavor difference.
• I don’t rush the buttering of filo layers — it’s key to crispness.
• Letting the pie rest before slicing helps it hold its shape better.
• I taste the filling before baking to adjust seasoning properly.

How to Serve Spinach, Pine Nut & Feta Filo Pie Recipe?

Serve this pie warm with a simple green salad dressed in lemon and olive oil. I like to sprinkle extra pine nuts on top for visual appeal. It also works beautifully at room temperature, sliced into squares for picnics or lunchboxes. A spoon of yogurt or tzatziki on the side adds a lovely creamy contrast.

Nutritional Information

Here’s an approximate nutritional overview per serving:

• Calories: ~683 kcal
• Protein: ~26 g
• Carbohydrates: ~42 g
• Fat: ~45 g

Make Ahead and Storage

Refrigerating

Allow the pie to cool completely, then cover and refrigerate. It stays fresh for up to 3 days. Reheat in the oven for best texture.

Freezing

Once cooled, cut into portions and wrap well. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a preheated oven to restore the crisp filo layers. Avoid microwaving, as it softens the pastry.

Why You’ll Love This Recipe?

This recipe is a true keeper, and here’s why:

• Simple to Make: Clear steps and everyday ingredients make it approachable.
• Full of Flavor: Spinach, feta, pesto, and nutmeg work beautifully together.
• Versatile: Delicious hot, warm, or cold for any occasion.
• Crowd-Friendly: Great for family meals, gatherings, or meal prep.
• Customizable: Easy to adjust for different diets and preferences.

Ben Carraoli

Spinach, Pine Nut & Feta Filo Pie Recipe

I’ll be honest — the first time I made this Spinach, Pine Nut & Feta Filo Pie, I wasn’t sure how it would turn out. But the crisp filo, nutty pine nuts, and salty feta completely won me over. I watched everyone at the table reach for seconds without hesitation. The balance of buttery pastry and wholesome spinach makes this dish feel both comforting and elegant.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 50 g butter – used for cooking and brushing the filo; helps create a golden flaky texture.
• 1 large red onion finely sliced – adds gentle sweetness once softened.
• 450 g fresh spinach leaves – fresh spinach gives better texture and prevents excess moisture.
• ½ tsp freshly grated nutmeg – enhances the savory flavor with warmth.
• 3 medium eggs beaten – binds the filling and gives structure.
• 200 g feta cheese crumbled – use good-quality feta for a creamy, tangy taste.
• 50 g pine nuts lightly toasted – adds crunch and rich nutty flavor.
• 145 g green pesto with basil – brings herbaceous depth and freshness.
• 270 g filo pastry sheets – creates light crisp layers around the filling.

Method

 

1. Melt half of the butter in a large pan and gently cook the sliced onion until soft and translucent. Add the spinach and cook until just wilted, then remove from the heat. Sprinkle in freshly grated nutmeg and allow the mixture to cool slightly.
2. In a bowl, combine the beaten eggs, crumbled feta, toasted pine nuts, and basil pesto. Add the cooled spinach mixture and stir well until everything is evenly mixed. Season lightly, keeping in mind that feta already adds saltiness.
3. Butter the baking tin generously. Layer half of the filo sheets into the tin, brushing each layer with melted butter and letting the edges overhang. Spread the filling evenly over the pastry base.
4. Fold the overhanging filo over the filling, then loosely scrunch the remaining sheets on top for a rustic look. Brush with remaining butter and bake until golden, crisp, and cooked through.

Notes

• I always use fresh spinach to keep the filling firm, not watery.
• Toasting the pine nuts first makes a big flavor difference.
• I don’t rush the buttering of filo layers — it’s key to crispness.
• Letting the pie rest before slicing helps it hold its shape better.
• I taste the filling before baking to adjust seasoning properly.