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Spinach and Feta Filo Tart

Ready in 50 mins

Recipe by Graham 

An easy-to-make tart that perfectly marries the tastes and textures of spinach and feta. Spoil yourself with a simple treat. A classic combination of spinach and feta go together to make a gorgeous vegetarian tart. This recipe also utilises the simplicity of ready made filo pastry sheets.

Go to any Greek bakery, or Greek party, and you’d be shocked if there wasn’t some kind of spinach and feta cheese pie on offer. In fact, there really aren’t many occasions when a big fresh piece of spinach and feta pie (called spanakopita in Greece) doesn’t do the job. It’s wonderful for breakfast, brunch, lunch, dinner, or even an after clubbing snack (I’m too old for all that now, but the Greeks do love their all-nighters followed by some typical Greek comfort food!).

This cheesy, flaky pie makes a cracking weekend lunch. Serve with a selection of salads and flatbreads, or simply by itself with a dollop of thick, seasoned yoghurt.

Preparation Time

20 Minutes

Cooking Time

30 Minutes

Ingredients for Spinach and Feta Filo Tart

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Currently displaying quantities in US Imperial Measurements

Serves 4 - 5:

3 oz pine nuts
½ lemon
5 eggs
10 oz feta cheese
2 oz Parmesan (or grated Emmental)
2 large pinches Oregano
  olive oil
  salt and freshly-ground black pepper
2 pinches grated nutmeg
12 oz fresh spinach leaves
6 leaves ready-made filo pastry

How to Cook Spinach and Feta Filo Tart

  1. Place the pine nuts in a dry frying pan (no oil) and gently heat them until they are golden. Keep an eye on them - they'll burn easily. As soon as they are bronzed, tip them out of the pan into a cool dish or saucer and set aside. Grate the zest from half a lemon.
  2. Place the eggs in a large mixing bowl and crumble in the feta. Add the Parmesan, the lemon zest, two pinches of oregano, 1 tablespoon of olive oil, salt and freshly-ground black pepper. Mix well and add the pine nuts.
  3. Remove any tough stems from the spinach and wash the leaves. Place one tablespoon of olive oil in a large pan and add the spinach leaves. Heat, turning all the while until the leaves begin to wilt, at which point they are cooked. Drain them well, squeezing out any excess water, then add them to the bowl with the eggs and cheese. Add the grated nutmeg and mix well.
  4. Oil a 10" - 25cm - flan or tart dish then drape a thin sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Roughly layer the filo sheets, brushing oil over the pastry between each layer. Pile the filling into the dish and fold the over-hanging pastry over the top. If you have enough filo sheets to cover the top, use your fingers to scrunch them up a little. If not, lay another sheet on the top and rumple it like un unmade bed!
  5. Brush a little olive oil on the top and cook in a preheated moderately hot oven (Mk 6 - 400°F - 200°C) for 30 minutes. Serve hot with a simple green salad.
GRAHAM'S HOT TIP:
If necessary, you can use frozen spinach leaves (though the real things taste much better!). Make sure they are fully defrosted and drain out as much water as possible,