Spinach, potato and feta pie

Spinach, potato and feta pie

The Potato Cookbook

You won’t be able to stop yourself having a second helping of this pie, with its crispy pastry and delectably creamy filling. If you are using frozen filo pastry, take it out of the freezer and put it in the refrigerator overnight to thaw or leave it on the bench for an hour before you need to use it. Serve the pie with a big green salad.


Quantity Ingredient
2 small to medium waxy potatoes, peeled and chopped into 1 cm cubes, about 280 grams
1/2 teaspoon salt, for the cooking water
150 grams unsalted butter, melted, plus extra to grease the baking pan
1 tablespoon olive oil
4 spring onions, white and green parts sliced, root ends discarded
280 grams baby english spinach leaves, roughly chopped
185 grams ricotta cheese
3 large eggs, at room temperature
180 grams fetta cheese, drained and chopped into small cubes
50 grams grated parmesan cheese
2 teaspoons fresh dill, chopped
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated black pepper
375 grams filo pastry


  1. Put the potatoes and salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until tender, about 8 minutes, testing with the point of a sharp knife. Drain the potatoes and return to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Set aside to cool.
  2. While the potatoes are cooking, preheat the oven to 180°C. Grease a 30 x 20 x 5 cm metal baking pan and put a baking tray into the oven to heat.
  3. Heat the olive oil in a large frying pan over medium heat. Add the spring onions and cook until they have softened, about 2 minutes. Add a big handful of spinach leaves to the frying pan. As they wilt, add more spinach leaves until all are wilted and tender, about 2–3 minutes. Set aside to cool.
  4. In a large mixing bowl, whisk together the ricotta, eggs, feta, parmesan, dill, nutmeg and pepper. Add the spinach mixture and the potatoes and stir until combined.
  5. Unwrap the filo pastry and lay it flat on a work surface. As you work, cover the pastry with a sheet of baking paper to prevent it from drying out and becoming brittle.
  6. Line the baking pan with 2 sheets of filo pastry. Brush the top sheet of pastry with melted butter. Top with another 2 sheets of filo pastry and again brush the top sheet with melted butter. Repeat until you have used 10 sheets of pastry (5 x 2 sheets). Spoon the spinach and potato mixture into the filo-lined baking pan, spreading it in a flat layer. Take 2 more sheets of filo pastry and cover the filling. Once again, brush the top layer of pastry with melted butter. Repeat until there are no more sheets of pastry left (the top of the pie will have 8–10 sheets of pastry). Fold the overhanging pastry onto the top of the pie and scrunch to form a border around the edge of the pie. Brush with the remaining melted butter. Score the top of the pie into 9 equal pieces with a sharp knife, without cutting all the way through the pastry layers.
  7. Put the baking pan on the heated baking tray and bake until golden brown and puffed up, about 50 minutes.
  8. Let the pie stand for 10 minutes before cutting along the scored lines to serve.
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