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  • Jun 11th 2020
  • 0 comment

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 6


  • 2 bunches English spinach, washed, trimmed and coarsely chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 200g Greek feta, crumbled
  • 1 cup (120g) grated cheddar cheese
  • 3 eggs, beaten
  • 60g butter
  • 12 sheets of filo pastry


  1. Preheat oven to 180 degrees
  2. Place spinach into ta bowl and microwave for 2 minutes. At the end of the cooking time, drain spinach well and squeeze out any excess liquid. Coarsely chop and set aside.
  3. Heat oil in a large frying pan over medium heat and add onion and garlic. Cook stirring frequently for 3-5 minutes or until softened. Add spinach and cook for 1-2 minutes; set aside to cool. Mix together the feta, grated cheese and eggs. Spoon in cooled spinach mixture and mix well. 
  4. Place butter into a Pyrex jug or bowl and place onto turntable. Microwave for 1 minute.
  5. Grease a square 6 cup capacity microwave and oven-safe ceramic baking dish with melted butter.
  6. Working with one sheet at a time, brush sheet with butter and lay onto a flat work surface. Brush a second sheet of pastry and place on top of the first buttered filo sheet. Repeat until you have 4 layers. Drape over prepared baking dish. 
  7. Brush and layer the next 4 sheets and place across the baking dish in a cross pattern so that pastry is overhanging on each sided of the dish.
  8. Spoon filling inside and spread evenly. Fold edges over to enclose, crimping up the edges into the sides
  9. Brush four remaining sheets of filo and crumple roughly. Place over the top of the pie neatly. 
  10. Bake for 30 minutes or until golden.
  11. At the end of the cooking time, pastry should be golden and crisp and filling cooked through. Allow pie to stand for 10 minutes before cutting up and serving.