Jamie Oliver Feta Spinach Filo Pie Recipe
This Jamie Oliver Feta Spinach Filo Pie Recipe is the ultimate comfort food for any vegetarian meal. It features crispy golden pastry layers filled with salty cheese and fresh vibrant greens.
Ingredients
- 1 pack 270g of filo pastry (thawed if frozen)
- 400 g fresh baby spinach washed and dried
- 200 g Greek feta cheese crumbled
- 4 large free-range eggs
- 1 lemon zest only
- 1/2 teaspoon ground nutmeg
- 50 g pine nuts lightly toasted
- 25 g cheddar cheese grated
- 1 tablespoon dried oregano
- Extra virgin olive oil for brushing
- A pinch of black pepper
Instructions
Toast the Pine Nuts
- Place the pine nuts in a dry frying pan over medium heat for two minutes. Shake the pan often until they turn golden and smell very nutty and fragrant.
Wilt the Spinach
- Add the fresh spinach to a hot pot with a tiny splash of water. Steam it for a minute until it wilts, then squeeze out every drop of extra liquid.
Mix the Eggs
- In your large mixing bowl, crack the four eggs and whisk them gently together. This will act as the binder that holds your delicious cheesy filling in place.
Combine the Filling
- Stir the crumbled feta, cheddar, lemon zest, nutmeg, and oregano into the egg mixture. Add the squeezed spinach and toasted pine nuts, then mix everything thoroughly with a spoon.
Prep the Filo
- Lay out a large sheet of greaseproof paper and brush it with a little olive oil. Lay four sheets of filo pastry on top, overlapping them slightly to make a large rectangle.
Season and Layer
- Brush the pastry with more oil and sprinkle on a little extra dried oregano. Repeat this layering process with another four sheets of filo to create a strong base.
Fill the Pan
- Carefully lift the pastry and paper into your frying pan, letting the edges hang over. Pour your spinach and feta mixture into the center of the pastry layers.
Fold the Edges
- Gather the overhanging pastry and fold it back over the top of the spinach filling. It should look rustic, crumpled, and slightly messy to get that classic Jamie Oliver style.
Start on Stove
- Place the frying pan on a medium heat for about three to five minutes. This helps the bottom of the pastry become very crispy before it goes into the oven.
Bake to Gold
- Transfer the pan to a preheated oven at 200°C for about 15 to 20 minutes. The top should be deeply golden and the filling should feel firm and set.
Notes
- Always keep your unused filo pastry covered with a damp towel so it does not crack.
- Use frozen spinach if you are in a rush, but squeeze it very dry first.
- Add some chopped fresh mint or dill to the filling for an extra herb hit.
- Swap pine nuts for walnuts or sunflower seeds if you have them in your pantry.
- Sprinkle some sesame seeds on the top pastry layer for extra crunch and flavor.
- Make sure your frying pan is truly ovenproof so the handle does not melt.