Jamie’s spinach and feta filo pie

You know sometimes you look at something in a cook book which looks delicious but you know that if you recreated it at home it would look nothing like the pretty picture in the book? Well when I saw the spinach and feta filo pie in Jamie Oliver’s new book I thought exactly that. But lo and behold, I cooked it and it looked exactly like the carefully styled picture in the book. And it tasted damned good too.

I feel a bit of a cheat putting this up because it is so easy and 100% not of my invention. It’s a Jamie special. Jamie Oliver’s new book, Jamie’s 30 Minute Meals, is all about cooking a multi-dish meal in 30 minutes. I’m actually never really that bothered about cooking within a timeframe. I get home from work a good hour or so before Sven so I’ve usually got time to cook in a leisurely fashion. However, after a flick through the book I noticed that is chock-full of really delicious ideas for easy meals. From pies to curries, and pasta to stir-fries, there are 50 or so dishes that can be knocked out without too much stress or effort. I mean, this is mid-week stuff, but it’s actually quite nice to have a cook book sans all the pretentious expensive recipes that are completely irrelevant for 80% of the meals you actually cook day-to-day. And I tell you what, this spinach and feta filo pie is really bloody good. I love the crunchy pastry and creamy filling, punctuated with toasted pine nuts, and the cayenne pepper in the filo gives it an unexpected kick. What’s more, you don’t need to cook everything else that Jamie suggests to go along with the dish. You can just follow the clearly marked sections that relate to the dish you want to cook. I just made the pie with a simple salad to go along with it.

Spinach and feta filo pie

Adapted from Jamie’s 30 Minute Meals

  • 100g pine nuts
  • 5 eggs
  • 300g feta cheese
  • 50g Cheddar cheese
  • dried oregano
  • 1 lemon
  • a good knob of butter
  • 400g pre-washed spinach
  • 1x 270g pack of filo pastry
  • cayenne pepper
  • 1 whole nutmeg.

Pre-heat your oven to 200°C. Heat a dry ovenproof frying pan over a medium heat and lightly toast the pine nuts until they are just tinged brown. Remove from the pan and put to one side for a moment.

Break the eggs into a large mixing bowl, then crumble in the feta cheese and grate in the Cheddar. Add a good grind of pepper and a couple of pinches of dried oregano. Then grate in the zest of 1 lemon and add a generous lug of extra virgin olive oil.

Chuck in your toasted pine nuts…

and mix well.

Put the same frying pan back over a medium flame  and add a knob of butter and a glug of olive oil. Pile in half the spinach and move it around so that it starts to wilt. Gradually add more and more spinach as room becomes available, making sure to stir frequently so the leaves don’t stick to the bottom of the pan.

Once the spinach has wilted, add it to the egg mixture and grate in half a nutmeg before giving it a really good stir. Put to one side for a moment.

Take the file pastry out of the fridge and lay a large sheet of greaseproof paper (approx 50cm long) on a clean dry worktop. Rub a little olive oil over the paper, then scrunch it up and lay it out flat again. Arrange four sheets of filo pastry in a rectangle, overlapping a bit at the edges, so they almost cover the paper. Rub some olive oil over the sheets, then sprinkle over a pinch of cayenne pepper and season lightly. Repeat until you have 3 layers of filo.

Being very careful, move the greaseproof paper and filo over to the empty ovenproof frying pan so the edges flop over the top. Push the pastry down into the sides of the pan.

Pour the egg mixture into the pan and spread it out.

Fold over the edges of the filo pastry back over so that they completely cover the egg mixture. Don’t worry about making it look pretty; the more rough the folds, the more lovely crispy filo you will have. Trim back some of the greaseproof paper.

Put the pan back on the medium heat for a few minutes to start the bottom of pie cooking, then put the pan in the oven for 20 minutes or so until golden and crisp.

Remove from the oven and serve in slices with salad. Bish, bash, bosh (as Jamie might say).

I was sent a copy of Jamie Oliver’s 30 Minute Meals to review



Filed under Book Reviews, Cheese, Cookery Books, Eggs, Jamie Oliver, Main courses, Nuts, Pastry, Recipes, Spinach, Weekday dinners

23 responses to “Jamie’s spinach and feta filo pie

  1. That looks really gorgeous. I bet it’d be nice the next day cold too.

  2. Pingback: 30 minute pregnant jools’s pasta with frangipane tart « roast potato

  3. Mira

    I’ve tried it at home mid week after work… and i’ve fallen in love with this pie! It’s quick and really easy to prepare and looks and tastes excellent. Simply delicious!!! I’d recommend it as lunch with a friends or as a dinner. Goes really well with Jamie’s tomato and basil salad! It’s a “must try” recipe for anyone despite the culinary skills.

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  5. I made it this pie today, and posted images of my efforts on my blog.

    Yours looks like a complete success!

    And, I love your blog. Very inviting.


  6. Sally

    Thanks for the recipe, all was good until I took the Filo out of the freezer and realised it took hours to defrost. Duh! Anyway did it later and was good except for the filo which kept breaking.

  7. Gill

    I made this over Christmas and it was huge success-making it tonight as a mid-week foodie treat and some for lunch for me and a heap of district nurse tomorrow-if there is any left!

  8. Kate

    Does anyone know if I can make this pie in advance (say a couple of hours) and then cook in the oven later? Will the filo still crisp up?

  9. Missy Wright

    In answer to Kate, wouldn’t think so as the egg mix would absorb into the pastry making it soggy. I successfully freeze the leftovers and put it back into the oven in its frozen state.

  10. Grace

    Does anyone know if it would be OK to freeze the uncooked mixture? I have done the same thing as Sally so would like to finish it another day.

  11. TonyY

    Unless I have missed it, this page does not provide a “printer link” which allows one to produce a printout which is separate from what “the browser wants” – which of course produces page breaks that are not tied to the web page material and so you get bits of pictures and text cut in two…..Unfortunate and a real pain in your sitdown area. Like many people my wife and I belong to those who work better from a written page. Looks like a recipe I am going to enjoy though.

  12. Lala

    So, about 10 years ago, I used to make this same pie (minus the cayenne pepper and in a baking pot). I got the recipe from Tesco’s vegetarian cooking magazine. So don’t feel too guilty about posting Jamie’s recipe, because it is identical to Tesco’s variant of the original Greek recipe!

  13. Anu

    Hey- Lovely recipe! The only issue I faced was that the filling had a bit too much liquid…any ideas on what could have caused that?

  14. Sarah.South Gloucester

    Lovely pie, based on a Greek recipe for Spanacopita.

  15. Julie

    hahhahaha and lol……..mine looks like a pile of dough!! however it sure is tasty..not a filo pastry master. Also I definately should have squeezed the excess moisture from the spinach!! better luck next time. julie 😉

  16. Vikki

    I made this dish OMG it’s amazing a must make….but can it be frozen?

  17. Pingback: Jamie Olivers Spinach and Feta Pie | Keep calm Debbies cooking

  18. Thanks for this recipe,used it for a dinner party,I used bacon instead of pinenuts.
    Have passed on the recipe on my blog here http://haylettcooks.wordpress.com/

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  20. Pingback: 30 minute pregnant jools's pasta with frangipane tart | BigSpud

  21. Anita

    Just made this great pie and even went for seconds. Passed the receipe onto my friend. Pie is too big for me. Has anyone tried freezing it???

  22. pam

    A few years later and I only use this recipe now. Experimented and found that this one is the best! Making one tonight, and it smells good. Thanks, again and again……

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