Spinach and Cheese Filo pie

Filo cheese pie

ingredients gif8 sheets Filo pastry

75g melted butter

2 large eggs

500g Ricotta cheese

80g grated Parmesan cheese

125g crumbles Feta cheese

2 finely chopped leeks

600g mixed spinach and kale

2 tbsp olive oil

2 tsp sugar
1 tsp sea salt

Handful mint leaves

Freshly ground black pepper


Methodmixing bowl


  1. Add oil to pan and throw in the chopped spinach and kale and cook for 2 minutes (until condensed down).  While this is happening lightly beat the eggs. Remove any excess water by tiling the pan and dabbing with a paper towel before removing the greens.
  2. Place cooked greens into a large bowl and add the 3 cheeses, sugar, eggs, mint and salt and pepper to taste, combine all the filling together. If you are using frozen Filo sheets remember to remove from the freezer 24 hours prior to use (see pack for instructions)
  3. Preheat oven to 200c.  Whilst the oven is heating up lightly grease your baking dish.
  4. Remove one Filo sheet and butter before laying  lengthwise in the baking dish, letting the sheet overhang at each side, then do the same until you have 5 layers of Filo
  5. Place the filling into the centre of the Filo pastry and even distribute with a knife. Now wrap overhanging edges of the pastry inwards to encase the filling. Lightly brush the 3 remaining sheets of Filo and play on top.  Trim edge with a knife and finally score the top (to let the air out) Bake oven for 35 minutes until pastry is golden and crispy.

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