Spinach Filo Pie with Feta and Green Onions

Introduction

This pie uses about 30 filo pastry leaves to build a crisp top and bottom around a spinach, feta, green onion, and egg filling. It bakes at 350°F for about 45 minutes and works well as a lunch, light dinner, or make-ahead dish you can reheat by the slice.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 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

• Use 2 eggs instead of 3 if you want a softer, looser filling; use 3 eggs for firmer slices that hold together more cleanly.
• Replace half of the feta cheese with ricotta for a less salty, creamier center.
• Swap the green onions for the same amount of finely sliced leeks to get a milder onion flavor and a softer texture.
• Replace about ½ pound of the spinach with chopped Swiss chard for a slightly earthier filling with more structure.

Tips for Success

• Keep the unused filo pastry leaves covered while you work so they do not dry out and crack during layering.
• Divide the 1 cup oil across the layers, filling, and top instead of using too much at once; you want the sheets coated, not soaked.
• Split the 1½ teaspoons salt between the spinach and the filling so the pie stays balanced, especially with salty feta.
• If the salted spinach releases a lot of moisture after you mix it by hand, squeeze out the excess before spreading the filling to avoid a soggy bottom.
• Bake until the top is deeply golden brown and the center looks set, not wet or pale.

Storage and Reheating

Let the pie cool completely, then store it in an airtight container or wrap the baking pan tightly and refrigerate for up to 4 days. For longer storage, freeze individual slices or the whole baked pie tightly wrapped for up to 2 months.

Reheat in a 350°F oven until hot through, about 10 to 15 minutes for refrigerated slices or 20 to 25 minutes for frozen slices. You can microwave it for 1 to 2 minutes, but the filo will soften instead of crisping.

FAQ

Can I use frozen spinach instead of fresh chopped spinach?

Yes. Thaw it fully and squeeze it very dry before mixing it with the feta, onions, eggs, oil, and salt, or the pie will bake up wet.

Can I assemble the pie ahead of time?

Yes. You can assemble it, cover it, and refrigerate it for up to 8 hours before baking; add the final oil on top just before it goes into the oven.

Why did my filo turn chewy instead of crisp?

Filo usually turns chewy if it dries out before layering or if the pie is underbaked. Keep the leaves covered while you work and bake until the top is evenly golden brown.

Can I make it without eggs?

Yes, but the filling will be looser and the slices will not hold their shape as neatly. Replace the eggs with about ⅓ cup plain yogurt if you want some added moisture and light binding.