Spinach Feta Filo Pie

Introduction

You build this pie by oiling and stacking about 30 filo pastry leaves, then enclosing a spinach, feta, green onion, and egg filling before baking it at 350°F until golden brown. The top stays crisp while the center turns soft and savory, so it works as a main dish with salad or as make-ahead slices for lunch.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6 servings

Ingredients

• 1 cup (240 ml) oil, preferably olive oil
• 1½ packets (or about 30 ea.) filo pastry leaves
• 1½ pounds (680 g) spinach, chopped
• 1 cup (240 ml) diced feta cheese
• ½ cup (120 ml) chopped green onions
• 2-3 eggs
• 1½ tsp (7.5 ml) salt

Instructions

1. Brush a medium-sized baking pan with some of the oil, and start layering the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two more leaves, and repeat the procedure until half of the leaves are in place. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.
2. Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves, repeating the first-half procedure.
3. Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust).
4. Sprinkle top with oil and bake moderately at 350°F (175°C) for about 45 minutes, or until golden brown.
5. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!

Variations

• Replace the fresh chopped spinach with thawed frozen spinach that has been squeezed very dry. You get a slightly denser filling, but the prep is faster and the flavor stays close.
• Replace half of the diced feta cheese with ricotta. The filling becomes less salty and more creamy, with a softer set.
• Replace the chopped green onions with finely chopped leeks. The pie keeps its savory profile, but the onion flavor turns milder and sweeter.
• Use whole wheat filo pastry leaves instead of standard filo pastry leaves. The crust browns darker and adds a slightly nuttier flavor.

Tips for Success

• Keep the filo pastry leaves covered while you work so they do not dry out and crack before layering.
• After you sprinkle the spinach with salt and mix well by hand, press out excess liquid if the spinach looks very wet; too much moisture makes the bottom layers soft.
• Make sure the bottom leaves hang about one inch over the edges of the pan as directed, or you will not have enough pastry to roll over the filling.
• Brush or sprinkle oil between each set of two leaves so the top bakes into separate crisp layers instead of one dense sheet.
• Bake until the top is evenly golden brown, including the center; pale filo stays chewy.

Storage and Reheating

Store cooled leftovers in an airtight container or tightly covered in the baking pan in the refrigerator for up to 4 days. For longer storage, wrap slices tightly and freeze them in a freezer-safe container for up to 2 months.

Reheat in a 350°F (175°C) oven for 10 to 15 minutes from the fridge, or 20 to 25 minutes from frozen, until heated through. You can use a microwave for 1 to 2 minutes, but the filo will soften.

FAQ

What size pan counts as a medium-sized baking pan?

A 9 x 13-inch pan or a similar rectangular pan works well for this amount of filling and filo. If you use a smaller pan, the pie will be thicker and may need a few extra minutes in the oven.

Can you use frozen spinach instead of fresh chopped spinach?

Yes. Thaw it first and squeeze out as much liquid as possible so the filling does not turn wet.

Can you assemble the pie ahead of time?

Yes, you can assemble it and refrigerate it, covered, for up to 1 day before baking. Add a little extra oil on top before it goes into the oven if the surface looks dry.

Why does the recipe salt the spinach and then add salt again?

Spinach cooks down a lot, and the filling is large enough to take more seasoning than it first appears. If your feta is very salty, you can reduce the final salt slightly to keep the filling balanced.