Jamie Oliver’s Spinach and Feta Pie is made with spinach, feta, Cheddar, and pine nuts, eggs, oregano, lemon, olive oil, cayenne pepper, nutmeg, encased in crispy filo pastry, and takes 40 minutes to prepare!
Try More Jamie Oliver Recipe:
- Jamie Oliver Sardine Spaghetti
- Jamie Oliver Salmon en Croute
- Jamie Oliver Chicken Wrapped in Prosciutto
🧡 Why You’ll Love This Spinach and Feta Pie Recipe:
- Delicious Flavor Combination: The savory blend of feta and Cheddar cheese, nutty pine nuts, and fresh spinach creates a rich and satisfying taste.
- Easy to Prepare: With straightforward steps and common ingredients, this recipe is perfect for both beginners and experienced cooks.
- Healthy and Nutritious: Packed with protein from eggs and cheese, along with the vitamins and minerals from spinach, it makes for a well-balanced meal.
- Versatile Dish: Ideal for any meal, whether it’s a casual brunch, a family dinner, or a potluck contribution, this pie is sure to impress.
❓ What Is Jamie Oliver’s Spinach and Feta Pie Recipe?
Jamie Oliver’s Spinach and Feta Pie features a mixture of spinach, feta, Cheddar, and pine nuts, eggs, oregano, lemon, olive oil, cayenne pepper, nutmeg, wrapped in crispy filo pastry, baked to golden perfection.
🥬 Jamie Oliver Spinach and Feta Pie Ingredients
- 100 g pine nuts
- 5 large free-range eggs
- 300 g feta cheese
- 50 g Cheddar cheese
- dried oregano
- 1 lemon
- olive oil
- 1 knob of unsalted butter
- 400 g baby spinach
- 1 x 270 g pack of filo pastry
- cayenne pepper
- 1 whole nutmeg, for grating
🥮 How To Make Jamie Oliver Spinach and Feta Pie
- Set the oven temperature to 200°C (400°F, gas 6).
- Toast 100g pine nuts in a large ovenproof frying pan over medium heat for 1-2 minutes until golden.
- In a large bowl, mix 5 eggs, 300g crumbled feta, 50g grated Cheddar, a pinch of black pepper, and dried oregano. Add lemon zest, a drizzle of olive oil, and toasted pine nuts.
- In the frying pan, melt a knob of butter with a drizzle of oil over medium heat. Wilt 400g spinach in batches.
- Lay a 50cm strip of greaseproof paper on a work surface. Scrunch, flatten, and rub lightly with oil.
- Arrange 4 sheets of filo pastry in a rectangle on the paper, overlapping edges. Rub with oil and sprinkle with sea salt, pepper, and cayenne pepper. Repeat for 3 layers.
- Stir wilted spinach into the egg mixture, grate in half a nutmeg, and mix well.
- Slide greaseproof paper and filo into the frying pan, allowing edges to spill over. Pour in the spinach mixture and spread evenly. Fold filo over the filling.
- Cook on medium heat for 2 minutes, then transfer to the oven. Bake for 18-20 minutes until golden and crisp. Serve with a fresh seasonal salad.
đź’ Recipe Tips
- Use Fresh Spinach: Fresh spinach enhances flavor and texture, but if using frozen, ensure it is thoroughly drained.
- Properly Handle Filo Pastry: Keep the Filo pastry covered with a damp cloth while working to prevent it from drying out.
- Toast Pine Nuts: Toasting the pine nuts brings out their natural oils and adds a deeper flavor.
- Generous Olive Oil: Brush the filo layers generously with olive oil to achieve a crispy, golden crust.
🥗 What To Serve With Spinach and Feta Pie?
Serve Spinach and Feta Pie with Turkey Salad, Butternut Squash Salad, Green Bean Salad, Green Pea Soup, Pickled Red Onions, Whole Roasted Cauliflower, Miso Aubergine, Sprouts With Bacon, Mustard Potato Mash, Colcannon Mash.
🎚 How To Store Leftovers Spinach and Feta Pie?
- In The Fridge: Store leftover spinach and feta pie in an airtight container for up to 3 days.
- In The Freezer: Wrap leftover spinach and feta pie in plastic wrap and foil, then freeze for up to 2 months.
🥵 How To Reheat Leftovers Spinach and Feta Pie?
- In The Oven: Preheat to 325°F then arrange leftover spinach and feta pie on a baking sheet and heat for 15 minutes until warmed through.
- In The Microwave: Place leftover spinach and feta pie on a microwave-safe plate and heat in 30-second intervals, until heated.
FAQs
What dough is spinach and feta pie made of?
Spinach and feta pie typically uses filo pastry, known for its thin layers that bake into a crispy, flaky texture.
Why is my spinach and feta pie soggy?
Soggy spinach and feta pie can result from excess moisture; ensure spinach is thoroughly drained to prevent sogginess in baking.
How do you know if spinach and feta pie is done?
Spinach and feta pie is done when the filo pastry is golden and crisp, and the filling is set and heated through.
How to keep spinach and feta pie from falling apart?
To prevent spinach and feta pie from falling apart, let it cool slightly before slicing, and use a sharp knife.
Try More Jamie Oliver Recipe:
- Jamie Oliver Cauliflower Risotto
- Jamie Oliver Zucchini Carbonara
- Jamie Oliver Beef Stroganoff 15 Minute Meals
Jamie Oliver Spinach and Feta Pie Nutrition Facts
Amount Per Serving
- Calories 356
- Total Fat 23g
- Saturated Fat 11g
- Trans Fat 0.6g
- Cholesterol 96mg
- Sodium 546mg
- Potassium 197.6mg
- Total Carbohydrates 28g
- Dietary Fiber 2.4g
- Sugars 1.5g
- Protein 8.8g
Jamie Oliver Spinach and Feta Pie
Description
Jamie Oliver’s Spinach and Feta Pie is made with spinach, feta, Cheddar, and pine nuts, eggs, oregano, lemon, olive oil, cayenne pepper, nutmeg, encased in crispy filo pastry, and takes 40 minutes to prepare!
Ingredients
Instructions
- Set the oven temperature to 200°C (400°F, gas 6).
- Toast 100g pine nuts in a large ovenproof frying pan over medium heat for 1-2 minutes until golden.
- In a large bowl, mix 5 eggs, 300g crumbled feta, 50g grated Cheddar, a pinch of black pepper, and dried oregano. Add lemon zest, a drizzle of olive oil, and toasted pine nuts.
- In the frying pan, melt a knob of butter with a drizzle of oil over medium heat. Wilt 400g spinach in batches.
- Lay a 50cm strip of greaseproof paper on a work surface. Scrunch, flatten, and rub lightly with oil.
- Arrange 4 sheets of filo pastry in a rectangle on the paper, overlapping edges. Rub with oil and sprinkle with sea salt, pepper, and cayenne pepper. Repeat for 3 layers.
- Stir wilted spinach into the egg mixture, grate in half a nutmeg, and mix well.
- Slide greaseproof paper and filo into the frying pan, allowing edges to spill over. Pour in the spinach mixture and spread evenly. Fold filo over the filling.
- Cook on medium heat for 2 minutes, then transfer to the oven. Bake for 18-20 minutes until golden and crisp. Serve with a fresh seasonal salad.
Notes
- Use Fresh Spinach:Â Fresh spinach enhances flavor and texture, but if using frozen, ensure it is thoroughly drained.
Properly Handle Filo Pastry:Â Keep the Filo pastry covered with a damp cloth while working to prevent it from drying out.
Toast Pine Nuts:Â Toasting the pine nuts brings out their natural oils and adds a deeper flavor.
Generous Olive Oil:Â Brush the filo layers generously with olive oil to achieve a crispy, golden crust.