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Spinach and Cheese Pie inspired by Ottolenghi

5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 -6
Author: Swah


  • 2 tbsp olive oil
  • 600 g combo of spinach, kale, swiss chard or silverbeet leaves and stems chopped separately
  • 200 g celery
  • 60 g rocket/arugula leaves
  • 30 g flat leaf parsley chopped
  • 30 g mint chopped
  • 150 g ricotta crumbled
  • 100 g aged cheddar grated
  • 100 g fetta crumbled
  • Grated zest and juice of 1 lemon
  • 3 large eggs
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 10 sheets filo pastry


  • Preheat the oven to 200°C.
  • Pour 2 tablespoons of olive oil into a large, deep frying pan over medium heat.
  • Add the spinach/kale stems and celery. Cook for 4 minutes, stirring occasionally until softened.
  • Add the leaves to the pan and keep stirring for another 4 minutes until the leaves wilt.
  • Add rocket, parsley and mint and cook for another 2 minutes.
  • Remove from heat and transfer to a colander to drain and cool (you'll be surprised how much liquid comes out of this mix!).
  • Once the spinach mixture has drained and cooled down, add the three cheeses, lemon zest and juice, eggs and salt and pepper into a large mixing bowl. Mix well.
  • Lay out a sheet of fill pastry and brush with some olive oil. Cover with another sheet and continue in the same manner until you have 5 layers.
  • Line the bottom and sides of a 22cm pie dish with enough pastry, allowing some to overhang the rim. Fill with spinach mixture.
  • Make another set of 5 filo layers brushed with oil and place them over the top of the pie. Fold over the overhanging edges to enclose.
  • Brush generously with olive oil and bake for 40 minutes, or until the pastry turns a nice golden brown.
  • Serve warm or at room temperature.