Hortopita (Mixed Greens and Feta Filo Pie)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g spinach
- 250 g spring greens, shredded
- 4 spring onions
- 200 g feta cheese, crumbled
- 15 g fresh dill
- 2 eggs
- 270 g filo pastry sheets
- 5 tbsp olive oil
Nutrition (per serving)
- Calories
- 574 kcal
- Protein
- 20.5 g
- Carbohydrate
- 42 g
- of which sugars
- 5.5 g
- Fat
- 35 g
- of which saturates
- 11.7 g
- Fibre
- 5.1 g
- Salt
- 2.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Wilt the spinach and shredded spring greens together in a dry pan for 4 minutes, then drain well, squeeze out the excess liquid and chop roughly.
- 2
Finely slice the spring onions. Mix the wilted greens, spring onions, feta, chopped dill and eggs in a bowl. Season well.
- 3
Brush a baking dish with olive oil. Layer half the filo sheets in the dish, brushing each sheet lightly with olive oil and letting the edges overhang.
- 4
Spoon in the greens and feta filling and spread evenly.
- 5
Layer the remaining filo sheets on top, brushing each with olive oil, then fold in the overhanging edges and score the top into squares.
- 6
Bake for 35 to 40 minutes until the filo is deep golden and crisp.
- 7
Rest for 5 minutes before cutting along the scored lines to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.