Light Meals, Main

Spinach, Dill & Pine Nut Filo Pie

This is similar to my Spanakopita – it's sort of a cheat's version really, but equally delicious. For speed, I sometimes use shop-bought almond cream cheese, which is quite tart and works well in this recipe. But If you would like to try making your own, do feel free to use the method I've included in the Spanakopita recipe.



750g frozen spinach, defrosted

4 tbsp light oil, such as groundnut

1 medium onion, diced

3 fat cloves garlic, crushed

1 tsp salt

¼ nutmeg, grated

200g almond cream cheese, or 200g almond feta from my spanakopita recipe

20g bunch fresh dill, roughly chopped

½ a lemon, zested

50g pine nuts, toasted

6 sheets filo pastry

Sesame seeds

To serve (optional)

Greek-style salad


  1. Preheat the oven to 180°C/fan 160°C/Gas 4. Lightly grease a 20cm springform cake tin.
  2. Place the frozen spinach in sieve over a bowl, and push as much liquid as you can out using the back of a spoon. Tip the spinach into a large bowl and set aside.
  3. Add 1 tbsp of the oil to a frying pan over a medium heat. Add the diced onion and sauté until translucent and lightly golden. Add the crushed garlic, and cook for a further minute.
  4. Add the contents of the pan to the bowl of spinach, along with the salt and a good grinding of black pepper. Add the nutmeg, cream cheese, dill, lemon zest and pine nuts, and gently fold together until just combined. Taste for seasoning, adjusting if needed.
  5. Add one sheet of filo pastry to the bottom of your greased cake tin, tucking it into the edges. Lightly oil the sheet of pastry, give the tin a quarter turn, add another sheet of pastry, oil and repeat until you've used up four sheets.
  6. Spoon the spinach mix on top of the pastry, then scrunch up the the remaining 2 sheets of filo, brushing with a little oil as you go, and use it to cover the spinach.
  7. Give the top one more light brush with oil, then sprinkle with the sesame seeds and cover gently with foil. Bake for about 30 mins, then remove the foil and cook for a further 10 mins, or until the top is golden and crispy.
  8. Serve with a Greek-style salad, if you like.

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