Olive, feta and spinach phyllo pastry pie

Salty olives and creamy feta give this meat-free dish plenty of flavour. Bake in ramekins for an impressive starter, or serve up hearty bowls as a vegetarian main.

Serves: 4


800g baby spinach or wilted Swiss chard
150g butter
1 tbsp olive oil
2 crushed garlic cloves
sea salt and black pepper
200g crumbled feta
150g black olives, stones removed and chopped
Juice of one lemon
200g phyllo pastry
sesame seeds, to serve


Preheat the oven to 200°C. Squeeze out excess liquid from the spinach and add it to a pan with 50g butter, olive oil and garlic. Fry gently over medium to low heat for 5 minutes, then remove and season to taste. Stir in feta, olives and lemon juice. Melt the remaining butter and brush onto the sheets of phyllo pastry. Line a large pie dish or individual ovenproof dishes with a few sheets and bake for 5 minutes until golden and crisp. Divide spinach and feta mix accordingly and top with a few more sheets of pastry. Sprinkle with sesame seeds and bake for a further 5 minutes, until golden.

Recipe by Hannah Lewry, courtesy City Press iMagazine.

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