Greek Spinach Pie

Number of Portions
Greek Spinach Pie


- 1.2 kg spinach leaves, washed and torn
- 2 tbsp Sea Salt
- 5 tbsp Premium Parsley
- 5 tbsp Premium Dill Weed
- 2 bunches  spring onions, finely chopped
- 750 grams onions, chopped
- 375 grams feta cheese
- 15 filo pastry sheets
- 80 grams butter, melted
- Ground Black Pepper to taste


Place the spinach in a large bowl and sprinkle with salt. Leave the spinach to one side for 30 minutes.

Rinse and squeeze out all of the excess liquid. Now mix the spinach with Schwartz for Chef Premium Parsley, Dill Weed and spring onions.

Heat a little oil and fry the onions until softened and they have turned dark brown. Toss with the spinach and stir in the cheese. Season.

Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease a shallow baking tin with oil and line with 4-5 buttered pastry sheets, placed one on top of each other.

Spoon the spinach and cheese mixture into the pastry case and level the surface. Top with the remaining;buttered pastry sheets. Tuck the edges of the pastry over and under the pie filling, making sure the mixture is completely covered. Mark squares in the surface of the pastry and bake for 40 minutes.

When the pie has cooked, score squares in the pie. Serve warm.

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