Brunch at mum’s the other day consisted of this deliciously, delicious pie! I couldn’t wait to share it!

Jot it down:

Feeds approx.: 10 people

  • 4 bunches spinach
  • 2 large onions chopped into small pieces
  • 3/4 tbsp. olive oil
  • 1 packet filo pastry (approx. 12 leaves)
  • 300 gr. feta cheese grated on the large side of grater
  • 2 beaten eggs
  • ½ tsp. grated nutmeg
  • ½ mug of corn oil
  • Salt and ground pepper according to taste
  • ¼ cup water
  • A Pyrex tray 30×20 cm


Wash and steam spinach then put in a strainer to dry. When cool, take out handfuls and squeeze out excess moisture. Chop in chunks and put to the side. Fry onions in olive oil, once bronzed add the spinach and grated feta cheese into the pan. Give the mixture a good swirl then add salt, plenty of ground pepper, nutmeg and the beaten eggs, stir until fully cooked.

Fold 6 pastry leaves in half to the size of the tray. Grease the Pyrex dish and place the one folded sheet. Brush the top layer with corn oil and repeat with the other five leaves. Place the spinach mixture evenly on top of the last layer and then continue folding, layering and greasing for the other six leaves. Brush oil generously on the final top layer and sprinkle ¼ cup of water. Take a knife and cut into equal portions for better cooking results. Cook for 45min at 180°

  • Tip: for best results place Pyrex or baking dish onto a hot oven tray to ensure a crispy base.