Jamie Oliver’s Feta Spinach Pie is made with pine nuts, eggs, feta cheese, Cheddar cheese, dried oregano, lemon, butter, baby spinach, filo pastry, cayenne pepper, nutmeg, olive oil, and seasoning. This delicious Feta Spinach Pie recipe creates a tasty and satisfying dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Feta Spinach Pie Recipe Is From 30 Minutes Meals Cookbook By Jamie Oliver.
🧡 Why You’ll Love This Feta Spinach Pie Recipe:
- Quick and Easy: This Feta Spinach Pie is ready in just 30 minutes, making it perfect for busy weeknights when you need a fast and satisfying meal.
- Rich and Flavorful: The combination of tangy feta cheese, nutty pine nuts, and fresh spinach creates a rich and delicious flavor profile that’s hard to resist.
- Crispy and Golden: The filo pastry gives this pie a crispy, golden crust that adds a delightful texture contrast to the creamy filling.
- Nutmeg and Lemon Zest: The addition of freshly grated nutmeg and lemon zest adds a unique, aromatic touch that elevates the dish and makes it stand out.
- Healthy and Hearty: Packed with nutritious spinach and protein-rich eggs, this pie is not only tasty but also a wholesome meal option for the whole family.
🧀 Nigella Feta Spinach Pie Ingredients:
- 100g / 3.5 oz pine nuts
- 5 large eggs
- 300g / 10.5 oz feta cheese
- 50g / 1.75 oz Cheddar cheese
- 1 tsp dried oregano
- Zest of 1 lemon
- 1 knob / 1 tbsp butter
- 400g / 14 oz prewashed baby spinach
- 1 × 270g / 9.5 oz pack of filo pastry
- A pinch of cayenne pepper
- 1 whole nutmeg, for grating (about ¼ tsp)
- Olive oil, as needed
- Sea salt and freshly ground black pepper, to taste
🥧How To Make Nigella Feta Spinach Pie Recipe?
- Preheat and Prepare: Preheat your oven to 200°C/400°F/gas 6. Place a medium ovenproof frying pan on medium heat.
- Toast Pine Nuts: Toast 100g / 3.5 oz pine nuts in the dry frying pan until light golden, tossing occasionally.
- Mix Eggs and Cheese: Crack 5 large eggs into a mixing bowl, crumble in 300g / 10.5 oz feta cheese, and grate in 50g / 1.75 oz Cheddar cheese. Add a pinch of black pepper, a couple of pinches of dried oregano, the zest of 1 lemon, and a lug of olive oil. Mix well.
- Wilt Spinach: Add a little olive oil and a knob / 1 tbsp of butter to the frying pan, then pile in half of the 400g / 14 oz prewashed baby spinach. Stir frequently as it wilts, then add the rest. Ensure it doesn’t catch on the bottom.
- Prepare Filo Pastry: Lay a large sheet of greaseproof paper (50cm / 20in long) on the worktop, rub with olive oil, scrunch it up, and lay it flat again. Arrange 4 sheets of filo pastry in a large rectangle, overlapping the edges, almost covering the paper. Rub with olive oil, sprinkle with salt, black pepper, and a pinch of cayenne pepper. Repeat for 3 layers.
- Combine Spinach and Egg Mixture: Once the spinach is wilted, take it off the heat and add it to the egg mixture. Grate in ½ a whole nutmeg (about ¼ tsp) and mix well.
- Assemble the Pie: Move the greaseproof paper and filo into the frying pan so the edges spill over. Push down into the sides of the pan, pour in the egg mixture, and spread it out evenly. Fold the filo sheets over the top.
- Cook the Pie: Put the pan back on medium heat for a couple of minutes to start cooking the bottom, then transfer to the oven. Cook for 18-20 minutes, or until golden and crisp.
💠Recipe Tips:
- Use Fresh Spinach: Fresh baby spinach tastes better, and drain it well after wilting to avoid soggy pie.
- Don’t Overcook the Filo: When starting to cook the pie on the stove, keep the heat medium so the filo doesn’t burn. Just a few minutes is enough.
- Layer Filo Well: Overlap the filo sheets to make a strong crust that stays together when you serve it.
- Add Nutmeg Carefully: Only use a little nutmeg, as too much can overpower the dish.
- Serve Hot: Serve the pie right away for the best crispy filo. If reheating, use the oven to keep it crunchy.
🥗 What To Serve With Feta Spinach Pie?
This crispy and cheesy Feta Spinach Pie pairs well with a fresh green salad, roasted vegetables, tomato and cucumber salad, or tzatziki. It also can be served alongside couscous, quinoa, grilled chicken, or a bowl of lentil soup for a healthy and delicious dinner.
🎚 How To Store Leftovers?
- Refrigerate: First, let the leftover Feta Spinach Pie cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the pie to cool completely, then wrap it securely in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 2 months.
🥵 How To Reheat Leftovers?
- In The Oven: Preheat the oven to 180°C/350°F. Place the leftover Feta Spinach Pie on a baking tray and heat for 10-15 minutes until warmed through and the filo is crispy.
- In The Microwave: Place a slice of the pie on a microwave-safe plate and heat on medium power for 1-2 minutes.
- In The Air Fryer: Preheat the air fryer to 160°C/320°F. Place a slice of the pie in the basket and heat for 5-7 minutes until warm and crispy.
FAQ’S
What should I do if the pie filling is too runny?
If the filling is too runny, drain the spinach thoroughly after wilting. You can also add an extra egg or sprinkle some flour or breadcrumbs to help absorb excess moisture.
How can I prevent the filo pastry from drying out?
Keep filo pastry covered with a damp cloth while working to prevent it from drying out. This keeps it flexible and prevents tearing.
Can I use frozen spinach instead of fresh?
Yes, use frozen spinach, but thaw and drain it well to prevent a soggy pie.
Can I make this pie ahead of time?
Yes, assemble the pie and refrigerate it, covered, for up to 24 hours before baking.
Nigella Feta Spinach Pie Recipe Nutrition Facts
Serving Size: 1 slice (240g)
- Calories: 694
- Total Fat: 46.6g
- Saturated Fat: 14g
- Cholesterol: 311.9mg
- Sodium: 694.9mg
- Potassium: 517.3mg
- Total Carbohydrate: 47.2g
- Dietary Fiber: 3.6g
- Sugars: 0g (added sugars)
- Protein: 22.2g
More Jamie oliver 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
Jamie Oliver Feta Spinach Pie 30 Minute Meals
Description
Jamie Oliver’s Feta Spinach Pie is made with pine nuts, eggs, feta cheese, Cheddar cheese, dried oregano, lemon, butter, baby spinach, filo pastry, cayenne pepper, nutmeg, olive oil, and seasoning. This delicious Feta Spinach Pie recipe creates a tasty and satisfying dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat and Prepare: Preheat your oven to 200°C/400°F/gas 6. Place a medium ovenproof frying pan on medium heat.
- Toast Pine Nuts: Toast 100g / 3.5 oz pine nuts in the dry frying pan until light golden, tossing occasionally.
- Mix Eggs and Cheese: Crack 5 large eggs into a mixing bowl, crumble in 300g / 10.5 oz feta cheese, and grate in 50g / 1.75 oz Cheddar cheese. Add a pinch of black pepper, a couple of pinches of dried oregano, the zest of 1 lemon, and a lug of olive oil. Mix well.
- Wilt Spinach: Add a little olive oil and a knob / 1 tbsp of butter to the frying pan, then pile in half of the 400g / 14 oz prewashed baby spinach. Stir frequently as it wilts, then add the rest. Ensure it doesn’t catch on the bottom.
- Prepare Filo Pastry: Lay a large sheet of greaseproof paper (50cm / 20in long) on the worktop, rub with olive oil, scrunch it up, and lay it flat again. Arrange 4 sheets of filo pastry in a large rectangle, overlapping the edges, almost covering the paper. Rub with olive oil, sprinkle with salt, black pepper, and a pinch of cayenne pepper. Repeat for 3 layers.
- Combine Spinach and Egg Mixture: Once the spinach is wilted, take it off the heat and add it to the egg mixture. Grate in ½ a whole nutmeg (about ¼ tsp) and mix well.
- Assemble the Pie: Move the greaseproof paper and filo into the frying pan so the edges spill over. Push down into the sides of the pan, pour in the egg mixture, and spread it out evenly. Fold the filo sheets over the top.
- Cook the Pie: Put the pan back on medium heat for a couple of minutes to start cooking the bottom, then transfer to the oven. Cook for 18-20 minutes, or until golden and crisp.
Notes
- Use Fresh Spinach: Fresh baby spinach tastes better, and drain it well after wilting to avoid soggy pie.
- Don’t Overcook the Filo: When starting to cook the pie on the stove, keep the heat medium so the filo doesn’t burn. Just a few minutes is enough.
- Layer Filo Well: Overlap the filo sheets to make a strong crust that stays together when you serve it.
- Add Nutmeg Carefully: Only use a little nutmeg, as too much can overpower the dish.
- Serve Hot: Serve the pie right away for the best crispy filo. If reheating, use the oven to keep it crunchy.
Jamie Oliver Feta Spinach Pie 30 Minute Meals