Who does not love spinach feta cheese pie?
There must be a reason for everyone to love the spinach pie so much. I believe one of the reason must be because of its crusty flaky pastry and rich, warm, spinach filling. There are many ways to make it from simple way by using just spinach and feta cheese to adding in some herbs and sun-dried tomato for fresher flavor. Among those so many different ways I stick to the basic cheese and spinach filling.
In this recipe, I added in few ingredients which are easily found in any family pantry just to bring up a richer flavor for the pie. This spinach feta cheese pie isn’t really Turkish or Greek flavored but I love them all the same. Another beautiful thing about this pie is it is easy to make and it will satisfy your stomach as a meal with a garden salad on the side or even just as a snack.
And while I am writing about this spinach feta cheese pie, I am thinking of the time we worked and lived in Singapore where I first learnt to make this pie to share with my awesome ex-colleagues and friends. I would never forget the day I first baked this pie, that night I had a high fever after work but I knew I would make it for tomorrow lunch to share with my colleagues in any way. I called my husband from Singapore, he was sent back to Perth, Australia for a new business assignment few months earlier, to ask him the recipes. He briefly told me how to make it over the phone.
That was the first time ever in my life I baked a pie. Oh dear! You would not believe that it took me three hours until I could see a gorgeous golden brown pie sprinkled with white sesame seeds on top which even looked more amazing when we cut it into slices in the office the next morning. Layers after layers of crispy golden brown phyllo pastry and the beautiful green color of the spinach, feta cheese filling, it looked so smooth and moist. That day I knew I would make this again and again.
Only until we moved to Sydney a year after that, I started to realized I could have made this pie much quicker then the first time (a third of the time). By reducing the layers of phyllo pastry as well as filling the pie is lighter yet still tasty. Recently, I baked it for the birthday of my little daughter’s teacher on her birthday and she was so in love with it. Before I left Singapore, I also left the recipe for some of the colleagues and friends and now I would love to share it with you. I hope you will enjoy it!
prep time: 40 minutes cooking time: 30 minutes
total time: 1 hour – 10 minutes
- 1 box frozen phyllo pastry 375 gr (Pampas brand) – 20 phyllo sheets in a box (use only 10 sheets)
For the filling:
- 2 small potatoes, cut in small cubes
- 1 medium brown onion, grated
- 1 package frozen chopped spinach 250 gr
- 200 gr of feta cheese, crumbled
- 2 eggs
- 4 heaped table spoons plain yogurt
- Salt and ground black pepper to taste
- 2 table spoons olive oil
- 6 table spoons of unsalted butter, melted
- 1/3 cup of milk
- ¼ cup of olive oil
- 1 egg
For topping glaze:
- 1/3 cup of milk
- 1 egg
- 1 table spoon olive oil
- set the frozen package of filo pastry in the refrigerator and leave it for roughly 6 hours before using.
- In a sauce pan with boiling water, add the frozen spinach in and bring to the boil. Drain the spinach in colander and cool under cold running water. Then squeeze out any excess water. Set aside
- Meanwhile, in another small sauce pan, add the potato cubes in, cover with water and bring to the boil for about 10 minutes then drain well. Set aside
- Heat up a frying pan over medium heat, add 2 table spoons of olive oil in and fry the onion for about 2 minutes until soft and light golden.
- In a big mixing bowl, add all the filling ingredients and use your hands to mix until all the ingredients blend in together. In a small bowl, mix all the glaze ingredients together. In another small bowl, mix all the topping glaze ingredients together
- Carefully unroll the filo pastry. Cover it with damp kitchen paper to stop it from drying out.
- Use around baking dish / tin about 22 cm wide, brush the dish on all sides and bottom with glaze. Layer the first sheet of phyllo on the dish and brush with glaze. The sheet of filo should be hanging over the side of the dish. Lay another sheet of pastry down in the dish, slightly further around from the first sheet, brush with glaze. Do this three more times, each time placing the sheet of phyllo slightly further round so that you have a good amount of pastry draping over the sides all around the dish.
- Spoon in the filling mixture and distribute evenly.
- Gently lift and pull the corners of the phyllo sheets into the middle of the pie so that the filling is completely concealed and brush the top with the topping glaze.
- Put the pie in the oven at 180oC (fan forced) for 30 minutes until the top is golden and crispy
NOTE: Serve hot or cold with salad as a lunch or dinner