Spinach Pie

Spinach Pie

Spinach Pie for my Dad

As a vegetarian, spinach pie is constant.  Mastering the art of making your own version, with your own special nuances is something of a right of passage.  We have this often, we love it.


1 large bunch of silverbeet or 2 large bunches of English spinach, finely chopped

2 white onions, finely dicedMaking Spinach Pie

2 cloves of garlic, crushed

2 sticks of celery

250 grams of feta cheese

250 grams ricotta cheese

3 eggs, beaten

3 thinly sliced potatoes (use Nicola or Nadine varieties as these are best suited, firm flesh potatoes which will not break down while cooking)

1 bunch of basil

Salt and pepper to taste

Olive oil

1 tablespoon of Nigella seeds

1 packet of filo pastry


Pre-heat oven to 225°C


Lightly fry onions and celery in olive oil until they just start to colour.  Add garlic, spinach, basil, salt and pepper.  Cook down until spinach is halved in volume, draining off any excess water.  Allow to cool.

Grease a large pie or lasagne dish and line with 3 layers of filo pastry, brushing with olive oil between each layer.  Line the base of the pie with the thin slices of potato, sprinkle over a little nutmeg and pepper.  To the cooled spinach mix, add the eggs and cheeses, combining well.  Pour over the potatoes and seal the top of the pie well, tucking all filo pastry edges into the side of the dish.  Brush the top of the pie with olive oil and sprinkle Nigella seeds over the top.

Bake in a hot oven for 35 minutes or until golden brown.

This pie is excellent the next day cold or hot and makes a great picnic or party addition!