Looking for a show stopping centrepiece for your next dinner party? Look no further than our crispy spinach pie. The filling of vibrant spinach and succulent lamb mince is infused with Mediterranean herbs and tangy feta, all encased in a golden, flaky filo pastry crust for layers of flavour in every bite. Whether it's a festive gathering or a family dinner, this crowd-pleaser is bound to become a firm favourite.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
228
Ingredients
500g
bag spinach
300g
lean lamb mince
1/2tsp.
freshly grated nutmeg
11/2tsp.
dried oregano
1
medium egg
50g
feta cheese
1tsp.
vegetable oil
4
filo pastry sheets, each measuring about 32cm x 38cm
Directions
Step 1
Heat a little water in a large pan to a simmer, then add spinach (if necessary, bit by bit). Stir, then cook until wilted. Tip into a colander and set aside.
Step 2
Return empty pan to heat; add lamb. Fry until golden; drain; discard excess fat. Set aside.
Step 3
Preheat oven to 200°C (180°C fan) mark 6. When spinach has cooled a bit, squeeze out as much water as you can and chop it roughly; put in a large bowl. Stir through lamb, nutmeg, oregano, egg and plenty of seasoning. Crumble over feta; gently stir.
Step 4
Brush one side of each filo sheet with a little oil, then arrange oil-side down in a 20.5cm round springform cake tin; make sure there are no gaps at the base or sides (leave excess filo hanging over the edges).
Step 5
Put filling into pastry; level surface. Cover filling with excess pastry, scrunching up filo.
Step 6
Bake pie in oven for 20min, then unclip and remove metal rim. Bake for a further 10min until sides are golden. Serve warm or at room temperature with a green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
