Spinach Filo Pie with Feta and Green Onions

Introduction

Layering about 30 filo leaves with oil gives this spinach pie a crisp top, flaky edges, and a soft, savory center packed with spinach, feta, and green onions. It bakes for about 45 minutes, serves 4–6, and works well as a main dish with yogurt or as part of a larger lunch spread.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6 servings

Ingredients

• 1 cup (240 ml) oil, preferably olive oil
• 1½ packets (or about 30 ea.) filo pastry leaves
• 1½ pounds (680 g) spinach, chopped
• 1 cup (240 ml) diced feta cheese
• ½ cup (120 ml) chopped green onions
• 2-3 eggs
• 1½ tsp (7.5 ml) salt

Instructions

1. Brush a medium-sized baking pan with some of the oil, and start layering the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two more leaves, and repeat the procedure until half of the leaves are in place. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.
2. Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves, repeating the first-half procedure.
3. Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust).
4. Sprinkle top with oil and bake moderately at 350°F (175°C) for about 45 minutes, or until golden brown.
5. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!

Variations

• Use baby spinach in place of regular chopped spinach if you want a softer filling and less prep; it cooks down a little more quickly and gives a finer texture.
• Replace the feta cheese with ricotta for a milder, less salty pie with a softer, creamier center.
• Add dill to the spinach mixture for a more herb-forward filling that leans closer to a classic spanakopita profile.
• Bake the pie in a larger pan for a thinner pie with more crisp layers, or a smaller pan for a thicker slice with a fuller spinach center.
• Use 2 eggs for a looser, more vegetable-forward filling, or 3 eggs for a firmer slice that holds together more cleanly.

Tips for Success

• When you oil the pastry leaves, aim for a light, even coating; too much oil can make the bottom greasy instead of crisp.
• After sprinkling the spinach with salt, mix it thoroughly so the seasoning is distributed before you add the feta cheese, onions, oil, and eggs.
• Bake until the top is deeply golden brown, not just pale yellow, so the center has time to set.
• Let the pie stand for 10 minutes before cutting so the filling settles and the slices hold their shape better.

Storage and Reheating

Store leftovers in an airtight container or wrap the baking pan tightly and refrigerate for up to 4 days. You can freeze baked slices in a sealed container with parchment between layers for up to 2 months.

Reheat in a 350°F oven for 10–15 minutes to bring back the crisp texture. A microwave works for convenience, about 1–2 minutes per slice, but the filo will soften.

FAQ

Can you make this pie ahead of time?

Yes. You can assemble it several hours ahead, cover it, and refrigerate until ready to bake.

How do you keep the filo from turning soggy?

Use a light hand with the oil between layers and bake until the top is fully golden brown. Letting the pie rest briefly after baking also helps the filling settle without steaming the crust.

Can you use frozen spinach?

Yes, but thaw it fully and squeeze out as much water as possible before mixing it with the feta, onions, oil, and eggs. Extra moisture will soften the pastry layers.

Do you need 3 eggs, or will 2 work?

Both work. Use 3 eggs if you want a firmer filling that slices neatly, and 2 eggs if you want the spinach and feta to stay a little looser.