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Spinach Pine Nut & Feta Filo Pie Recipe
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.
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Prep Time 20 minutes
Cook Time 30 minutes
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.