Jamie Oliver Feta Spinach Pie 30 Minute Meals

Okay, let me just say it—Jamie Oliver Feta Spinach Pie 30 Minute Meals hit harder than I expected. You think you know spinach pie. Creamy. Slightly boring. Maybe a bit soggy. Nope. This one… it snaps. Crispy filo, earthy spinach that still tastes like something green and alive, and the cheese—tangy, melty, and rich without feeling heavy. It’s the kind of dish that smells like someone cares about dinner. I made it because I was tired. Needed comfort, fast. And it delivered.

Ingredients Needed

For the Filling:

• 100g pine nuts (toasty little flavor bombs)
• 5 big eggs
• 300g feta (the crumbly, funky kind)
• 50g Cheddar (just a bit—brings backbone)
• 1 tsp dried oregano
• Zest of 1 lemon (don’t skip it)
• A pinch of cayenne (just enough to notice)
• 1/4 tsp freshly grated nutmeg
• Salt and black pepper (obviously)

For the Spinach:

• A knob of butter
• 400g baby spinach (washed, but still with that forest smell)
• A good glug of olive oil

For the Pastry:

• 1 pack filo pastry (the flaky kind that breaks if you breathe wrong)

How To Make Jamie Oliver Feta Spinach Pie 30 Minute Meals

1. Start here: oven on. 200°C. You want it ready before things get messy.
2. Get a dry pan hot. Toss in your pine nuts. Stay close—they’ll go from pale to perfect in seconds. Smell that? Like warmth and woodsmoke. Once they’re golden, toss ’em out of the pan. Let them cool.
3. In a bowl, crack your eggs like you mean it. Crumble in the feta—it should resist, then give in. Grate in the Cheddar. Add oregano, lemon zest, cayenne. A good splash of olive oil. Season with salt and pepper, but go easy—feta’s salty already. Stir it till it’s thick and sloppy. Like a savory custard.
4. Now the spinach. That same pan, a little olive oil, then the butter. Throw in half the spinach. It’ll look like too much. It isn’t. Stir and watch it melt down. Add the rest. Keep stirring. Keep it moving so it doesn’t burn and smell bitter. When it’s wilted but still green, take it off the heat.
5. Set up your counter. Tear off a piece of greaseproof paper—about as long as your arm. Rub it with olive oil like you’re massaging someone you love. Scrunch it. Flatten it. Now layer filo sheets into a rectangle. Let them overlap. Brush with oil. Salt, pepper, cayenne. Repeat till you’ve got three layers. It should look casual but not careless.
6. Spinach goes into the egg bowl now. Nutmeg, grated fresh, right into the mix. Stir. Taste it with your finger if no one’s watching.
7. Slide the pastry-and-paper into your ovenproof pan. Let it drape over the sides. Pour in your filling. Spread it out. Fold those floppy pastry edges over the top. It should look like a patchwork quilt from a cozy dream.
8. Put the pan on medium heat. Just for a minute or two. Listen for the sizzle. That’s your base crisping up.
9. Then into the oven it goes. 18, maybe 20 minutes. Till it’s puffed and bronzed. Like the top of a good croissant.

Why I Love This Recipe

I made it on a night when everything felt like too much. I didn’t measure perfectly. My spinach was slightly wilted already. But the smell—cheese, nutmeg, filo turning golden—stopped me in my tracks. My daughter, who claims she hates spinach, ate half my slice. It’s clever, sure. But also generous. Forgiving. A pie that doesn’t ask for perfection.

Recipe Tips

• Fresh spinach gives it life. But you gotta squeeze out the liquid or it’ll wreck everything.
• Filo is moody. Keep it under a damp towel or it turns into crinkly sadness.
• Don’t skip the nutmeg. A little makes it feel warm and thoughtful.
• Let it sit for a minute after baking. The cheese needs a beat to settle.
• Reheat in the oven. Not the microwave. Unless you like soggy regrets.

How To Store This Jamie Oliver Feta Spinach Pie 30 Minute Meals

• At Room Temperature: Let it breathe, but only for a short while. Two hours, max. Then stash it.
• In the Fridge: Wrap tight or use a container. Keeps fine for three days, and tastes even better cold with a spoon in front of the fridge.
• In the Freezer: Wrap slices like little gifts. Foil, then a bag. Label it so you don’t forget what it is.
• Reheating: Use an oven. 180°C. Let it crisp up again. If you’re desperate, air fryer. Avoid the microwave. It betrays the filo.

Let’s Answer a Few Questions!

Can I use something besides feta?
Of course. Goat cheese, ricotta, whatever gives you joy. Just adjust the salt.

How do I stop the filo from cracking?
Damp towel over the stack. Always. And don’t overthink it.

Can I prep this ahead?
Yes. Build the whole thing, cover it, shove it in the fridge. Bake it fresh.

Reheating leftovers?
Oven is your friend. Air fryer if you’ve got one. Microwave if you’re too hungry to care.

No pine nuts. What else?
Toasted almonds. Sunflower seeds. Even crushed crackers in a pinch. Texture matters more than the exact nut.

Nutrition Facts (per slice—if you cut it like a reasonable person)

• Calories: 694
• Carbs: 47.2g
• Protein: 22.2g
• Fat: 46.6g
• Sugar: basically none
• Fibre: 3.6g
• Sodium: almost 700mg

Try More Recipe:

• Jamie Oliver Chocolate Mousse 30 Minute Meals
• Jamie Oliver Satay Chicken 30 Minutes Meals
• Jamie Oliver Butternut Squash Curry 30 Minute Meals
• Jamie Oliver Vegetable Lasagne 30 Minute Meals
• Jamie Oliver Chicken And Leek Pie 30 Minutes Meals