Spinach & Feta Pie

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Spinach & Feta Pie

Crispy phyllo pastry pie filled with spinach, sun dried tomatoes and feta. Looks and tasty amazing and surprisingly simple to make. Accompanied by rocket and cranberry salad finished with red onions and flaked almonds. Mmmmmm!

Ingredients to serve 2

  • 3 sheets x phyllo pastry
  • 120g x sun-dried tomatoes in oil
  • 100g x feta cheese – crumble
  • 1 x eggs (from your pantry)
  • 100g x baby spinach
  • . x salt and pepper (from your pantry)
  • 40g x rocket leaves
  • ½ x red onion - peel and slice finely
  • 1 tbsp x dried cranberries
  • 1 tbsp x flaked almonds
  • 2 tbsp x olive oil (from your pantry)
  • 1 tsp x lemon - juice
  • 5g x fresh mint – strip leaves off

Ingredients to serve 4

  • 6 sheets x phyllo pastry
  • 240g x sun-dried tomatoes in oil
  • 200g x feta cheese – crumble
  • 2 x eggs (from your pantry)
  • 200g x baby spinach
  • . x salt and pepper (from your pantry)
  • 80g x rocket leaves
  • 1 x red onion - peel and slice finely
  • 2 tbsp x dried cranberries
  • 2 tbsp x flaked almonds
  • 4 tbsp x olive oil (from your pantry)
  • 2 tsp x lemon - juice
  • 10g x fresh mint – strip leaves off


Step 1

Preheat the oven to 180°C.

Step 2

Drain the oil off the sun-dried tomatoes and set the oil aside in a cup/jug. Roughly chop the tomatoes.

Step 3

Put the spinach into a large pan. Pour over a couple of tablespoons of water and cook until just wilted. Tip into a colander and leave to cool a little. Then squeeze out any excess water and roughly chop. Add tomatoes, spinach, feta and eggs to a mixing bowl and mix well.

Step 4

Carefully unroll the phyllo pastry. Cover with a clean, damp kitchen towel to stop it drying out. Take one sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a round casserole dish or cake tin (about 22cm in diameter). The pastry should hang over the side quite a bit. Oil another pastry sheet and place on top of the one already in the casserole dish (oil-side down) – turn it slightly more clockwise so that the corners of the pastry do not overlap. Repeat with the remaining pastry. Spoon the spinach and feta filling into the middle of the pastry. Now flap the sides of the pastry into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.

Step 5

Put the pie in the oven and cook for about 20 to 25 minutes until the pastry is crisp and golden brown.

Step 6

Toss the salad ingredients in a salad bowl: rocket, red onion slices, dried cranberries, almonds. Mix the lemon juice and olive oil (see Rocket Salad ingredients for quantity above) and pour over the salad.

Step 7

To serve, slice the pie into quarters and serve with a helping of salad on the side.