Spinach and Cheese Filo Pie

    1 hour 35 min

    Sauteed onions and mushrooms are mixed with wilted spinach, ricotta, basil, eggs and feta. This mixture is then encased in a buttered-filo layered pastry. An exceptionally versatile pie.

    17 people made this

    Makes: 1 pie

    • 900g spinach, washed and chopped
    • 1 onion, chopped
    • 225g fresh mushrooms, sliced
    • 3 tablespoons vegetable oil
    • 2 (250g) tubs ricotta cheese
    • 2 tablespoons dried basil
    • 2 eggs
    • 250g feta cheese
    • 175g butter, melted
    • 450g filo pastry sheets

    Prep:25min  ›  Cook:1hr10min  ›  Ready in:1hr35min 

    1. Steam the spinach until just wilted.
    2. In a medium frying pan heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach.
    3. In a medium bowl, beat the eggs well. Stir in the ricotta, feta and basil.
    4. Butter a deep pie dish. Place a sheet of filo on the bottom of the dish and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the dish. Spread the ricotta mixture over the filo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the filo. Top the pie with 5 or 6 more sheets of filo brushed with butter. Trim dough to the edge of the pie dish.
    5. Bake at 190 C / Gas 5 for about 1 hour or until pie is golden brown.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (8)


    We liked this recipe a lot - it was tasty and had a beautiful presentation. However, the nutmeg was a bit overpowering and we will omit it next time.  -  06 Jan 2002  (Review from Allrecipes US | Canada)


    Definitely needs additional spices! I also wish that it had been more mixed, instead of all the cheese and then all spinach, but that could just be me. If you're looking for a baking dish - this was a little too much for an 8 x 12 x 2 Pyrex.  -  08 Apr 2003  (Review from Allrecipes US | Canada)


    I thought this was a little bland- will add more basil and parmesan next time.  -  04 Sep 2002  (Review from Allrecipes US | Canada)