Light Meals, Main

Spinach, Dill and Pine Nut Filo Pie

This is similar to my Spanakopita recipe, it's sort of a cheat's version really, but equally as delicious. For speed I sometimes use shop brought almond cream cheese which is quite tart and works well in this recipe. But I have attached a link to my spanakopita recipe where you will find my almond feta recipe.



750g frozen spinach defrosted

1 medium onion diced

3 fat garlic cloves crushed

50g pine nuts toasted

20g bunch dill, roughly chopped

Whole nutmeg to grate

200g Almond cream cheese or my Almond feta from my spanakopita recipe

Salt and pepper

6 sheets filo pastry

Sesame seeds black or while

4 tbsp. Light oil such as groundnut

Zest of half a lemon


  1. Pre heat the oven to 180°C
  2. Place the spinach in sieve over a bowl and using the back of a spoon push as much liquid as you possible can out of the spinach and set aside.
  3. In a large frying pan add the diced onion with a little light oil and Sautee until translucent and lightly golden. Add the garlic and cook for a further minute.
  4. Add the spinach to large bowl and add in the onion and garlic mix, 1 tsp salt and a good grind of black pepper. Grate in about a ¼ of a nutmeg, add the cream cheese, dill and pine nuts, and gently fold together until just combined. Taste for seasoning.
  5. Take a round spring form cake tin approx. 20cm in diameter, and lightly grease with oil, add one sheet of filo, lightly oil that sheet and turn the tin 90°, add another sheet, oil and repeat. Be sure to tuck the sheets into the bottom corners of the tin and leave them hanging over the edge.
  6. Take spinach mix and spoon it into the lined tin, fold up the remaining filo, brushing with a little oil as you go. You want it to cover the spinach mix but allow the filo to scrunch together, give it one more light brush with oil.
  7. Sprinkle with the sesame seeds and cover gently with foil. Place in the pre heated oven for about 30minutes, after which remove the foil and cook for a further 10 minutes or until the top is golden and crispy.
  8. Lovely Served with a Greek style salad.

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