Spinach + Artichoke Filo Pie
A delish filo pie to bring to any occasion!
From weeknight dinner to party time, this little filo pie is a winner on any table. It’s low on effort and a total crowd-pleaser, making it your new go-to party guest.
This is a fab dish to throw together when you’re not sure what to bring.
Party Time
This filo pie is great dish to take to parties. The slices are sturdy and can be eaten straight from the plate, no knives and forks required!
Picnic Perfect
Straight out of the oven and off to the picnic, pop your pie in a container and scoot off to the park (or the beach!). Easy to transport and easy to eat - yay!
Weeknight Ready
Frozen pastry, pantry staples and some basic ingredients make this filo pie an easy weeknight meal. Throw it all together in under 20 minutes, then let the oven do the work. Serve it with salad for a delish weeknight dinner.
Use those leftovers
This is a great meal to make when you’ve got sad greens to use up, or some soft cheese leftover from another recipe.
More Healthy Recipe Ideas
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More Healthy Recipe Ideas 〰️
Recipe Variations
Spinach is a classic choice for this recipe, but you can use any combination of leafy greens that you have. Cavolo nero, kale, silverbeet, and herbs like parsley and basil are all great swaps!
If you have a little bit of leftover cheese, you can add it into the mix! Goat cheese, ricotta, and parmesan will all bring a delish flavour, and who doesn’t love using up leftovers?
Spinach and Artichoke Filo Pie
Ingredients
- 4 generous handfuls (250g) spinach, or any leafy green of your choice
- 1 jar marinated artichoke hearts (200-250g), drained and rinsed
- 200g feta
- Zest of 1 lemon
- 1 egg
- 1/2 packet filo pastry
- 50g butter, melted
- Salt and pepper
Instructions
- Preheat the oven to 200C.
- Set a large pot of salted water on a high heat and bring to the boil. Prepare a large bowl of iced water.
- Blanch the spinach until wilted, 30 seconds. Remove from the hot water and plunge into the iced water. Set aside.
- Roughly chop the artichokes and add to a large bowl. Crumble in the feta and season a pinch of salt and a generous crack of pepper.
- Drain the spinach and squeeze out all excess water. Slice the spinach ball, then break up the spinach with your hands.
- Add the spinach, lemon zest and egg to the bowl. Stir well to combine.
- Grease a round pie dish with butter.
- Cut the filo pastry into long, wide strips.
- Brush one piece of pastry with butter, then layer another piece on top. Repeat until you have three layers of pastry. Brush the top piece of pastry with butter.
- Place the stacked pastry buttered-side-down into the pie dish so that one edge is aligned with the bottom edge of the dish and the other is overhanging the dish.
- Repeat with 5-6 more pastry layers, rotating each new piece so that it overlaps slightly with the previous piece. The pastry should cover the base completely with large pastry ends overhanging around the outside.
- Scoop the filling into the centre of the pie and spread evenly over the base.
- Fold the overhanging pastry in over the filling, using your fingers to scrunch the edges. Brush with extra butter.
- Bake for 25-35 minutes until the pastry is golden brown.
- Enjoy!
