Savory Spinach Feta Filo

I was standing in my tiny kitchen on a rainy Tuesday when I realized I had a mountain of spinach about to wilt. My friend had just texted asking what to bring for dinner, and I said filo pie without thinking. I'd never actually made one before, but something about the idea of crisp, buttery layers wrapped around tangy feta felt right.

The first time I pulled this pie from the oven, the top had puffed up like a golden dome, and the smell of dill and butter filled every corner of the apartment. My friend arrived just as I was slicing into it, and we ate the whole thing standing at the counter with forks. She still asks me to make it every time she visits.

Ingredients

• Fresh spinach: I learned to cook it down completely so the filling doesn't turn watery, and squeezing out every drop makes all the difference.
• Feta cheese: The crumbly, salty kind is what gives this pie its soul, and I always taste it first to gauge how much extra salt I'll need.
• Ricotta cheese: This softens the sharpness of the feta and makes the filling creamy instead of crumbly.
• Eggs: They bind everything together and give the filling structure once it bakes.
• Filo pastry: Keep it covered with a damp towel while you work or it dries out fast and cracks.
• Unsalted butter: Melted and brushed between every layer, it's what makes the pastry shatter when you bite in.
• Fresh dill: The first time I forgot this, the pie tasted flat, so now I never skip it.
• Garlic and onion: Softened in olive oil, they add a quiet sweetness that balances the salt.
• Nutmeg: Just a little brings warmth without announcing itself.

Instructions

Prep the oven and pan:

Set your oven to 180°C and brush your pie dish with butter so the bottom layer doesn't stick.

Cook the aromatics:

Heat olive oil in a skillet and let the onion soften until it smells sweet, then add garlic for just a minute so it doesn't burn.

Wilt the spinach:

Stir the spinach into the pan and cook until all the moisture evaporates. Let it cool so the eggs don't scramble when you mix everything.

Make the filling:

Combine feta, ricotta, eggs, herbs, nutmeg, salt, and pepper in a bowl, then fold in the cooled spinach until it's all one color.

Layer the bottom filo:

Lay four sheets in the dish one at a time, brushing each with melted butter and letting the edges drape over the sides.

Add the filling:

Spoon the spinach mixture into the pastry shell and spread it evenly so every slice has the same amount.

Top with filo:

Cover with the remaining four sheets, brushing each with butter, then fold the overhanging edges over the top and brush again.

Score the top:

Use a sharp knife to make shallow cuts across the surface so steam can escape and the pastry stays crisp.

Bake until golden:

Slide it into the oven for 35 to 40 minutes until the top is deep gold and crackling. Let it rest for 10 minutes before you cut into it or the filling will spill out.

Save

One summer evening I brought this pie to a potluck, still warm in the dish wrapped in a towel. Someone's grandmother took one bite, closed her eyes, and said it reminded her of her own kitchen in Crete. That's when I realized food doesn't need to be authentic to feel like home.

Serving Suggestions

I like to serve this with a simple salad of tomatoes, cucumbers, and red onion dressed in lemon juice and olive oil. The acidity cuts through the richness of the butter and cheese, and it feels like a complete meal without much extra effort.

Make Ahead and Storage

You can assemble the whole pie in the morning, cover it tightly, and keep it in the fridge until you're ready to bake. Leftovers keep for three days covered in the fridge, and I actually love eating cold slices for breakfast with hot coffee.

Variations and Swaps

Sometimes I throw in a handful of chopped fresh mint instead of dill, or stir in some sautéed leeks with the onion for extra sweetness. If you want a bit of heat, a pinch of chili flakes in the filling wakes everything up.

• Swap ricotta for cottage cheese if that's what you have.
• Use frozen spinach to save time, just thaw and squeeze it dry first.
• Try adding crumbled goat cheese for a tangier, creamier filling.

Save

This pie has become my answer to almost every occasion, from quiet weeknight dinners to celebrations where I want to bring something that feels special. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQ

→ Can frozen spinach be used instead of fresh?

Yes, frozen spinach works well. Thaw and thoroughly drain it before using to avoid excess moisture in the filling.

→ What type of pastry is best for this dish?

Traditional filo pastry creates a flaky, crisp texture that complements the creamy filling perfectly.

→ How can I prevent the filo from drying out?

Brush each filo sheet generously with melted butter to keep the layers moist and ensure a golden, crisp finish.

→ Can I add other herbs to the filling?

Absolutely, fresh mint or chives are great alternatives or additions to dill and parsley in the filling.

→ How long should the pie cool before slicing?

Allow the pie to cool for about 10 minutes to help the filling set and make slicing easier.