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Spinach and feta filo pie with carrot salad recipe

Spinach and feta filo pie with carrot salad recipe

5 ratings

Bake this spinach and feta filo pie recipe for a hearty family meal - packed with veg, crumbly cheese and wrapped in crispy filo pastry. Serve with a fresh, herby carrot salad for dinner or pack up slices for a picnic lunch. See method

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 555 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 900g frozen spinach
  • 2 eggs
  • 200g feta, crumbled
  • 1 lemon, zested and juiced
  • 8 sheets of filo pastry
  • 50g unsalted butter, melted
  • 4 carrots, peeled and coarsely grated
  • 15g coriander, roughly chopped
  • 15g mint, roughly chopped
If you don't have any spinach, try using kale

Each serving contains

  • Energy

    2310kj
    555kcal
    28%
  • Fat

    34g 48%
  • Saturates

    17g 84%
  • Sugars

    14g 16%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 40.8g Protein 23.8g Fibre 12.1g

Method

  1. Heat 1 tbsp olive oil in a large, lidded frying pan over a medium-high heat and add the onion. Fry for 5-7 mins, until starting to soften, then add the garlic and spinach. Cover the pan with a lid and cook for 15-20 mins, stirring occasionally, until the spinach has wilted. Remove the pan from the heat, leave until cool enough to handle, then place the spinach into a clean tea towel and squeeze out as much liquid as possible. 
  2. Place the spinach mixture into a large bowl and add the eggs, feta and lemon zest. Season generously and mix to fully combine. Preheat the oven to gas 6, 200’C, fan 180’C.
  3. Line a 23cm cake tin with a filo pastry sheet and brush with melted butter. Repeat with another three sheets, brushing each sheet with butter. Spoon the spinach mixture on top of the pastry and cover with the remaining 4 sheets, brushing each one with butter like before. Bake for 25-30 mins until golden.
  4. Meanwhile, make the carrot salad. Place the grated carrot, coriander and mint into a bowl with the remaining olive oil and 1 tbsp lemon juice. Mix well and season to taste. Add more lemon juice if needed. Serve the pie with the carrot salad.

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