Spinach Pie Recipe
Crisp, golden filo layered with a creamy spinach, feta, curd cheese and cream cheese filling, finished with a long rest before serving.
Contains: Milk · Egg · Wheat
Check the filo pastry and packaged cheeses you use if you need to avoid specific allergens. Formulations vary by brand.
WHY IT WORKS
Why This Recipe Works
01
Drain the Spinach Well
Squeezing the cooked spinach thoroughly keeps excess water out of the filling so the layered filo stays crisper.
02
Build Distinct Layers
Three lightly crumpled filo layers separate the creamy spinach-and-cheese filling instead of letting the pastry sit flat and dense.
03
Rest Before Serving
A short rest in the switched-off oven followed by a longer covered rest helps the filling settle before the pie is cut.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Spinach & Cheese Filling
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- Filo Layers
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Method
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Heat the oven to 400°F conventional or 355°F fan. Butter a 9 by 13-inch baking dish, including the sides, using about half of the butter.
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Heat 1 tablespoon (tbsp) of the olive oil in a large skillet over medium-low heat. Cook the scallions for about 2 minutes. Add the spinach a few handfuls at a time and cook for about 4 to 5 minutes, just until wilted. Transfer the spinach to a colander and, when cool enough to handle, squeeze out as much liquid as possible.
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In a large mixing bowl, combine the feta, farmer cheese, cream cheese and salt. Stir in the well-drained spinach, mint, yogurt, milk and 5 1/2 tablespoons (tbsp) of the mineral water. Taste the mixture and adjust the salt before adding the raw eggs.
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Beat the eggs lightly, then stir them into the spinach-and-cheese mixture until evenly combined.
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Lay 3 filo sheets in the prepared dish one at a time, lightly crumpling each sheet so the layers do not sit completely flat. Brush or drizzle the top sheet with a little of the remaining olive oil and a few drops of the remaining mineral water. Spoon over about one-third of the filling.
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Repeat with 3 more filo sheets and another one-third of the filling, then repeat once more with 3 filo sheets and the remaining filling. As you portion the filling, reserve a few spoonfuls of the looser mixture from the bottom of the bowl for the top.
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Finish with 2 filo sheets, lightly crumpled. Spoon the reserved loose filling over the top, drizzle the remaining mineral water especially around the corners, brush with the remaining olive oil and dot with the remaining butter. Make several crosswise cuts through the top filo to vent the pie. Bake for 30 minutes without opening the oven door. If the top is clearly browning too quickly through the oven window, reduce the heat to 375°F.
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Turn the oven off and leave the pie inside for another 10 minutes without opening the door.
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Remove the pie from the oven, cover it loosely with a clean kitchen towel and rest for at least 30 minutes before cutting and serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Prepare the spinach-and-cheese mixture without the eggs up to 24 hours ahead and refrigerate it. Stir in the eggs and assemble the filo shortly before baking so the pastry is not left sitting against the wet filling.
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Recipe Notes
Ingredient Notes
Full-fat curd or farmer cheese gives the filling more body than a low-fat cheese. Feta varies in saltiness, so season the cheese-and-spinach mixture before the raw eggs are added.
Useful Substitutions
Well-drained full-fat cottage cheese can replace farmer cheese, and plain full-fat cream cheese can replace Almette. A small shallot or small yellow onion can replace the scallions.
INGREDIENT QUALITY
Quality Note
Squeeze the wilted spinach as dry as possible before mixing the filling. Excess water is the main risk to the pie's layered texture and can make the filo soft.
COOKING TIPS
Tips
Squeeze the Spinach Dry
After wilting, press and squeeze out as much liquid as possible. Wet spinach is the main thing that can make the filling loose and the filo soft.
Taste Before Adding Eggs
Feta can be quite salty. Adjust the seasoning while the filling is still egg-free, then stir in the eggs once the salt level is right.
Keep the Filo Loose
Lay each sheet in separately and crumple it lightly rather than pressing the sheets flat together. This creates the layered, ruffled texture the recipe needs.
Give It the Full Rest
Cover the baked pie with a clean kitchen towel and leave it for at least 30 minutes. The filling firms as it rests and the slices hold together more neatly.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftovers promptly, cover and refrigerate within 2 hours. Use the pie within 3 to 4 days.
Freezing
Freeze fully cooled portions in an airtight container for up to 2 months. Thaw overnight in the refrigerator; the filo will be softer after freezing but can crisp again in the oven.
Reheat in the Oven
Warm slices at 350°F on a baking sheet for about 15 to 20 minutes, until hot throughout and the pastry has crisped again.
Reheat in the Microwave
Microwave individual slices in short intervals until hot throughout. This is quick, but the filo will stay softer than when reheated in the oven.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Spinach Pie FAQs
How do I keep spinach pie from becoming soggy?
Drain and squeeze the wilted spinach very thoroughly before it goes into the filling. Lightly crumpling the filo sheets instead of pressing them flat also helps keep distinct pastry layers.
Can I use frozen spinach instead of fresh?
Yes. Use about 10 ounces of frozen chopped spinach, thaw it completely and squeeze it very dry before mixing it with the cheeses. Excess water is more important than the exact spinach form.
What can I use instead of Polish curd cheese?
Full-fat farmer cheese is a close practical choice. Well-drained full-fat cottage cheese also works, although the filling may be slightly softer and less rich.
Can I use Philadelphia instead of Almette?
Yes. Plain full-fat Philadelphia or another unflavored full-fat cream cheese can be used in the same quantity.
Can I make spinach and feta filo pie ahead of time?
Prepare the spinach-and-cheese mixture without the eggs up to 24 hours ahead and keep it refrigerated. Stir in the eggs and assemble the filo shortly before baking so the pastry does not sit in the wet filling for too long.
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