Spinach and cheese filo pie

Written by Catherine Saxelby on Wednesday, 21 April 2010.
Tagged: dinner, fibre, lunch, medium complexity, super food, vegetarian

Spinach and cheese filo pie


This spinach and cheese pie made using thin layers of filo pastry is one of my all-time favourites. The saltiness of the fetta is mellowed by substituting half ricotta cheese (or you can use a soft farm cheese). Make it with either spinach or silverbeet (kale) - they both work well.


  • 2 tablespoons olive oil
  • 1 bunch fresh silverbeet, trimmed and chopped, or
  • 500 g frozen spinach, thawed and well drained
  • 6 green onions (shallots), sliced
  • 1 onion, chopped
  • 4 eggs, lightly beaten
  • 125 g fetta cheese, crumbled
  • 125 g ricotta cheese
  • 1/4 cup grated parmesan
  • 1/4 cup chopped parsley
  • 1/4 teaspoon ground nutmeg
  • 12 sheets filo pastry
  • spray oil

Nutrition per serve

One serve (including a generous serve of salad) contains 1740 kJ (415 Calories), 24 g fat (includes 7 g saturated fat), 22 g carbohydrate (includes 4 g sugars), 7 g fibre and 735 mg sodium. Read our nutrition rating system. 


1. Preheat the oven to moderate, 180ºC (350ºF). Lightly grease a 20 cm springform pan, or a round or square casserole dish.

2. Heat the oil in a frying pan on high. Sauté the spinach and onions for 4-5 minutes until the spinach has wilted. Press the mixture into a strainer to remove is much excess liquid as possible and allow it to cool slightly.

3. Tip the spinach mixture into a large bowl and blend in the beaten eggs, cheeses, parsley and nutmeg. Mix well.

4. Fold 6 sheets of filo into halves. Spray the surface of each folded piece with oil and layer them in the base of the prepared pan. Spoon in the filling and spread evenly. Fold the remaining sheets of filo in half and spray with oil. Layer on top of filling to cover.

5. Bake for 20-25 minutes until crisp, set and golden. Cut into portions and serve hot or warm with a salad.