Photo of Spinach and feta pie by WW

Spinach and feta pie

SmartPoints® value per serving
Total Time
1 hr 15 min
20 min
55 min
Rich, creamy and downright delicious – this pie is quite simply a work of art


Olive oil

1 tbs

Brown onion

1 medium, chopped


3 clove(s), finely chopped

Dried oregano

3 tsp


1 bunch(es), (1kg) stems thinly sliced, leaves coarsely chopped

Reduced fat feta cheese

125 g, finely crumbled

Reduced-fat ricotta cheese

250 g, fresh, crumbled

Fresh mint

cup(s), chopped

Uncooked filo pastry

6 sheet(s), fresh


1 medium, cut into wedges to serve

Oil spray

7 x 3 second spray(s)


  1. Heat oil in a deep, non-stick frying pan over medium heat. Add onion, garlic and 2 teaspoons oregano and cook, stirring, for 3–4 minutes or until softened. Transfer to a heatproof plate.
  2. Lightly spray same pan with oil. Add silverbeet stems and cook, stirring, for 5 minutes or until softened. Transfer to onion mix. Add silverbeet leaves to pan and cook, stirring, for 5 minutes or until tender. Transfer to a separate plate and set aside to cool slightly. Use clean hands to squeeze excess moisture from silverbeet leaves.
  3. Combine onion mixture, silverbeet leaves, feta, ricotta and mint in a large bowl. Season with salt and freshly ground black pepper. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 16cm x 26cm baking dish with oil. Lightly spray one sheet of filo with oil, then line base and sides of prepared dish, allowing pastry to overhang edge of dish. Repeat with three more sheets of filo. Spread silverbeet mixture on top, then fold in pastry edges. Lightly spray one of the remaining sheets of filo with oil. Fold in half and place on top of silverbeet mixture. Lightly spray with oil and tuck in edges. Repeat with remaining filo sheet, then sprinkle top with remaining oregano. Bake pie for 40 minutes or until golden. Cut into slices and serve with lemon wedges.


SERVING SUGGESTION: salad of baby rocket leaves and cucumber.