Seasonal greens & feta filo pie

Seasonal greens & feta filo pie

Seasonal greens & feta filo pie



This is my very loose take on the Greek pie spanakopita. Packed with fresh herbs and feta, it’s a vegetarian feast and a great way to use up green vegetables – swap out those specified here for what’s in season or what you have in stock. Delicious served with a crisp green salad or some of our Super-easy Rosemary & Garlic Roast Potatoes (see previous blog post).

Makes 8–10 portions 


vegetable oil

3 red onions, finely chopped

2 garlic cloves, crushed

Finely grated zest of 1 lemon

2 teaspoons dried oregano

1 teaspoon freshly grated nutmeg

1 teaspoon ground cumin

1 teaspoon ground coriander

4 courgettes, coarsely grated

200g (7oz) chard, roughly chopped

200g (7oz) baby spinach leaves, roughly chopped

15g (½oz) flat leaf parsley, leaves picked and roughly chopped

10g (¼oz) dill, leaves picked and roughly chopped

10g (¼oz) mint, leaves picked and roughly chopped

250g (9oz) feta cheese, crumbled

2 eggs, whisked

about 10–12 filo pastry sheets

20g (¾oz) unsalted butter, melted


  1. If eating now, preheat the oven to 180°C fan (400°F), Gas Mark 6.
  2. Heat a pan over a low heat. Add a glug of vegetable oil and then the onions and lemon zest, sweat for about 10 minutes until soft and translucent.
  3. Stir in the garlic, oregano and spices and cook for 5 minutes, stirring frequently.
  4. Add the courgettes, chard and spinach and cook for a further 5 minutes.
  5. Remove from the heat, cool slightly and stir in the herbs, feta and eggs.
  6. If you are eating now, place the feta mixture in a deep baking dish.
  7. Brush each filo pastry sheet in turn lightly with melted butter, then scrunch up and place on top of the feta mixture until evenly covered.
  8. Bake for 30–35 minutes or until the pastry is golden brown.


To freeze:

Portion out the feta mixture into freezer-safe and ovenproof containers or dishes (see pages 8–9) and leave to cool, then top with the scrunched-up buttered filo pastry as above. Put the lids on or wrap tightly in clingfilm or foil, label and date before freezing.

To cook from frozen:

Preheat the oven to 160°C fan (350°F), Gas Mark 4. Uncover the ovenproof container or dish, place on a baking sheet and bake for 40–45 minutes or until the pastry is golden brown and the filling is piping hot.

Booths stores we are available in

  • Ulverston
  • Kendal
  • Clitheroe
  • Lytham
  • St. Annes
  • Windermere
  • Keswick
  • Ilkley
  • Knutsford
  • Garstang
  • Hesketh Bank