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Golden spinach feta and pumpkin filo pie cut into squares

Golden spinach, feta & pumpkin filo pie

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • More effort
  • Serves 4 - 6

Having friends over for lunch? Serve this delicious spinach, feta & pumpkin filo pie. It's the perfect way to make the most of autumnal pumpkins

Nutrition: Per serving (6)
NutrientUnit
kcal353
fat20g
saturates9g
carbs28g
sugars4g
fibre5g
protein14g
salt1.2g
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Ingredients

  • 5 sheets filo pastry
  • 50g butter, melted
  • 2 tsp sesame seeds, mixed black and white
  • green salad, to serve

For the filling

  • 2 tbsp olive oil
  • 1 onion, very finely chopped
  • 1 garlic clove, crushed
  • ½ tsp chilli flakes
  • ½ tsp coriander seeds, crushed
  • 400g spinach
  • 500g pumpkin or squash, peeled and cubed (most of a large butternut squash)
  • 150g feta, crumbled
  • 2 tbsp flour
  • ½ small bunch dill, finely chopped
  • 2 large eggs, beaten

Method

  • STEP 1

    Begin by making the filling. Heat the oil in a frying pan, then add the onion with a pinch of salt and fry over a medium heat for 10 mins or until softened and beginning to caramelise. Add the garlic, chilli and coriander seeds and fry for 1 min more. Set aside to cool.

  • STEP 2

    Steam the spinach in a steamer until wilted, then leave until cool enough to handle. Place in a double layer of muslin or a clean j-cloth and squeeze out any excess liquid. Roughly chop and add to the cooled onion mixture.

  • STEP 3

    Bring a pan of salted water to the boil. Add the pumpkin and simmer for 15-18 mins, or until a cutlery knife can easily be inserted into the pumpkin. Drain and steam dry, then roughly mash and add to the spinach mixture. Leave to cool. Stir the feta, flour, dill and eggs through the cooled mixture and season to taste.

  • STEP 4

    Heat the oven to 200C/180C fan/gas 6. Brush some of the melted butter on the inside of a 20cm square tin. Add three sheets of the filo, brushing a little melted butter between each layer. Spoon in the filling and layer and scrunch over the rest of the pastry. Brush the top with any remaining butter and sprinkle with the sesame seeds. Bake for 35-40 mins or until deep golden brown. Serve with a fresh green salad.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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