Feta filo pastries

Makes: about 12
Preparation time: 10 minutes
Cooking time: 30 minutes


200g (7oz) baby spinach
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves
50g (2oz) toasted pine nuts
300g (101/2oz) feta cheese, roughly crumbled
4 large sheets filo pastry, halved
50g (2oz) butter, melted


1 Place the spinach in a large pan along with a splash of water, gently heat for a couple of minutes until just wilted. Tip the spinach into a colander and once cool enough to handle squeeze out any excess liquid. Chop and place in a large mixing bowl.

2 Heat the oil in a pan, add the onion and garlic and cook until perfectly softened. Allow to cool a little before adding to the spinach. Add the pine nuts and feta and season well with black pepper. Combine well.

3 Preheat the oven to 200C/R6. Take a 25cm by 18cm tin about 5cm deep and brush with some of the butter. Place a sheet of filo in the base, brush with butter and repeat until you’ve used four sheets. Spoon the spinach and feta mixture into the tin and level off the top

4 Place a sheet of filo on top. Brush with butter and then repeat until you have used the remaining four sheets of filo. Using a sharp knife score the top of the pie to create 12 diamond shapes. Bake for 30 minutes until golden and crisp. Cut the filo pastries out using the knife scores as a guide. Place on a wire rack to cool a little before serving.

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