www.marissa.co Easy Spinach Pie

Easy Filo Spinach Pie

Spinach pies are easy to make, delicious and served on many occasions. You can enjoy them as a snack or pack them for a lunch box meal or picnic. The pies make an unusual starter or main course for lunch or dinner. To me, they taste like the pies you buy in bakeries on your holidays in Greece or Cyprus. The pie(s) is delicious served hot, warm and even cold.

The mixture can be added to a closed pie, as shown in the photo. If you have time, you can make traditional triangles or if you are catering for a dinner party or need canapés, make spinach pie purses. Let your imagination run wild, cigars sausage rolls and individual squares work well too.

This recipe can be adapted for vegan friends too. Make the filling omitting the cheeses, brushing the filo with olive oil. You can either add double the amount of spinach or add in 2 finely chopped and sautéed leeks to the mixture.

Easy Spinach Pie
 
Preparation time
Cooking time
Total time
 
An easy spinach pie to enjoy in a crispy filo pastry shell.
Marissa:
Recipe type: Mains
Cuisine: Greek Cypriot
Servings: 4-6
Ingredients
  • 1 packet filo pastry (6 sheets)
  • 3 onions finely chopped or blended (+-125g cooked down onion) or 2 large leeks
  • 75g butter or olive oil
  • 200g cooked drained and chopped spinach
  • 1 teaspoon ground nutmeg
  • 3 tablespoons fresh dill, chopped or 1 tablespoon dried dill
  • 1 block feta cheese rinsed and crumbled
  • 250g mature Cheddar or Manchego or Graviera
  • Salt and white pepper to taste
  • Optional
  • 2 tablespoons sesame seeds to garnish
Method
  1. Mix the Filling: In a large bowl, combine all the ingredients thoroughly.Taste and adjust the seasoning, adding more nutmeg salt and pepper if needed.
  2. For Individual Pies:
  3. Prepare the Filo Pastry:
  4. Brush a sheet of filo pastry with butter or oil.
  5. Layer another sheet on top and brush it as well.
  6. Cut the layered pastry to your desired size.
  7. Shape the Pies: Place the filling onto the pastry and shape it into cigars, parcels, or triangles.
  8. Bake: Arrange the shaped pies on a baking tray, brush the tops with butter or oil, and bake in a preheated oven at 180°C until they are crispy and golden brown.
  9. For a Family-Style Pie:
  10. Prepare the Pastry:
  11. Brush the inside of a metal tin with butter or oil.
  12. Drape layers of filo pastry over the sides of the tin, brushing each layer with butter or oil, except for the last layer.
  13. Add the Filling: Once you run out of filo, add the entire filling mixture into the tin.
  14. Seal the Pie:
  15. Take the top layer of filo and brush again with butter or oil, fold the edges over the filling to cover it completely, brushing with oil or butter as you go.
  16. Continue folding until all the spinach filling is enclosed.
  17. Finish the Top: Brush the top layer with butter or olive oil.
  18. Optional: If desired, sprinkle sesame seeds over the top just before baking.
  19. Bake: Bake at 180°C for 20-40 minutes, depending on the size of your pie. The pie is done when a knife inserted comes out with clumps of filling, not streaks, and when the filling is hot (you can test this by holding the knife to your lip).
  20. Prevent Over-Browning: If the pie starts to brown too much, loosely cover it with a piece of greaseproof paper to continue cooking without further browning.
Tips
Using Frozen
200g spinach drained is equal to 500g frozen spinach
900g frozen Ocado 363g drained and chopped
Using Fresh
4 bags soften in butter or oil, drained to release all the water and chop

Leftover filling
Any remaining filling from individual pies can be added to a toasted sandwich.

Vegan Pies
Make the filling omitting the cheeses and doubling the spinach or adding in a few chopped and sautéed leeks.
Enjoy this easy spinach pie recipe.

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