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Feta and spinach pie is a street food staple in Greece – and a great recipe to try at home too…

  • Feeds 4 Feeds 4
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    1572kj 375kcal
  • Fat
    Med 27%
  • Saturates
    High 36%
  • Sugar
    Low 27%
  • Salt
    Med 27%

% of adult’s reference intake | Carbohydrates per serving : 33g


  • 500g Co-op baby leaf spinach
  • 21/2 tbsp Co-op olive oil
  • 2 red onions, thinly sliced
  • 120g spring onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 120g Feta, crumbled
  • 25g flat leaf parsley, finely chopped
  • Zest of 1 lemon
  • 2 Co-op British eggs, lightly beaten
  • 1/2 tsp nutmeg (optional)
  • 4 large sheets filo pastry


  1. Preheat the oven to 190℃/fan170℃/Gas 5
  2. Heat a large pan and wilt the spinach in 2 batches with 1 tbsp water
  3. Drain in a colander
  4. Add 1 tbsp of the oil to the pan and fry the onions for 4 mins
  5. Add the garlic and fry for 1 minute more
  6. Once the spinach is cool, squeeze out the excess liquid, then put in a bowl and add the onion mix, Feta, parsley, lemon zest, egg and nutmeg, if using
  7. Season well and mix
  8. Lightly grease a 22cm x 22cm tin with oil
  9. Brush a sheet of pastry with oil then lift into the tin so the excess hangs over the sides evenly
  10. Repeat with the remaining filo sheets, turning the tin 90 degrees each time so the pastry hangs over all the sides
  11. Spoon in the mixture and fold the pastry over to cover
  12. Brush lightly with oil then bake in the oven for 1 hour until crisp and golden

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