This spinach and feta filo pie feeds six people for under $20

This spinach and feta filo pie is the ultimate crowd-pleasing family dinner that looks impressive but comes together with minimal fuss.

Whether you’re feeding the family on a weeknight or bringing something special to a shared table, this spinach feta pie is guaranteed to disappear fast. The best part? It’ll only set you back $3.20 per serve — just $19.20 for the whole pie.

Serve it warm with a dollop of cool mint yoghurt or cold the next day for lunch. Either way, you’ve got a dish that everyone will want to eat on repeat.

Note: Cost estimates are based on standard supermarket pricing. Prices may vary depending on location and season.

How to make a spinach, feta and ricotta filo pie

Ingredients

1 bunch silverbeet, washed, dried

2 tablespoons olive oil, plus extra to serve

1 large brown onion, finely chopped

2 cloves garlic, crushed

2 eggs, lightly beaten

500g fresh ricotta

200g smooth feta, crumbled

Finely grated zest of 1 lemon

1/2 bunch mint, leaves chopped

Sea salt flakes and freshly ground black pepper, to season

Olive oil cooking spray

10 sheets of filo pastry

1/4 cup panko crumbs

1 tablespoon sesame seeds

1 cup Greek-style yoghurt

Method

Step 1

Remove centre stalks from silverbeet leaves. Discard stalks and shred leaves. Heat oil in a large frying pan on medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add silverbeet and cook, stirring, for 1 minute until it starts to wilt. Transfer mixture to a large bowl. Add eggs to the warm silverbeet mixture, mixing well. Set aside to cool. Add ricotta, feta, lemon zest and half the mint. Season. Stir until well combined.

Step 2

Preheat oven to 220°C/200°C fan-forced. Grease a 22cm round springform pan with oil.

Step 3

Place filo on a clean surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Spray one filo sheet with a little oil. Place in the prepared pan, allowing the sides to overhang. Repeat with another seven filo sheets and oil (you’re reserving two sheets for the top). Turn each sheet slightly so you can line the pan completely. Sprinkle panko evenly over the base of the pan.

Step 4

Spoon the silverbeet filling into the pan. Spray a reserved filo sheet with oil, then fold it in half. Place the spinach filling. Repeat with the remaining filo sheet. Fold over filo to cover the pie edges. Sprinkle with sesame seeds. Place the pan on a baking tray. Bake for 40–45 minutes until the pastry is golden. Cool for 15 minutes before slicing.

Step 5

Meanwhile, combine the yoghurt with the remaining mint. Season. Spoon into a bowl and drizzle with a little olive oil. Cover and chill until ready to serve.

To serve

Serve the pie with mint yoghurt and a lemon wedge.

Spinach and feta filo pie FAQs

Can I make this spinach and feta filo pie ahead of time?

Yes, you can assemble the pie the day before and keep it covered in the fridge unbaked. Alternatively, bake it fully, allow it to cool, then refrigerate and reheat in the oven at 180°C until warmed through.

Can I freeze spinach and feta pie?

es! Allow it to cool completely, then wrap well and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven to keep the pastry crispy.

How do I stop filo pastry from drying out?

Keep your filo sheets covered with a dry tea towel, then a damp one while you work — this prevents them from cracking and becoming brittle.

What can I serve with spinach feta pie?

It’s delicious served with the mint yoghurt in this recipe, plus a simple green salad and lemon wedges on the side.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.