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Spinach and egg pie

Spinach and egg pie

Total Time
1 hr 30 min
30 min
1 hr


Brown onion

1 medium, thinly sliced


3 stick(s), sticks, thinly sliced

Baby spinach

1000 g, (2 x 500g packets)

Ground allspice

¼ tsp

Ground nutmeg

¼ tsp

Extra light cream cheese

75 g

Grated parmesan cheese

¼ cup(s), (20g)


7 medium

Filo pastry

12 sheet(s)

Oil spray

12 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook onion and celery, stirring, for 6-8 minutes or until onion is soft and just starting to colour. Add spinach and cook, covered, for 5 minutes or until leaves have wilted (you may need to do this in batches). Set aside to cool.
  2. Preheat oven to 180°C. Line a colander with a clean tea towel and pour in contents of pan, then squeeze out as much liquid as possible. Transfer to a large bowl and add spices, cream cheese, grated cheese and 1 egg. Season with salt and pepper and mix until well combined. Set aside.
  3. Lightly spray a 20cm (base measurement) springform tin with oil. Layer 6 filo sheets inside, lightly spraying with oil between each, allowing edges to hang over sides of tin. Pour spinach mixture into tin and spread out evenly.
  4. Make 5 indents in spinach and break an egg into each. Trim remaining filo sheets so they’re slightly larger than circumference of pie. Place remaining filo over spinach mixture, lightly spraying between each sheet and tucking gently down sides of spinach. Roll in overhanging edges. Whisk remaining egg and brush it over surface of pie. Bake for 40 minutes or until cooked and golden brown. Stand for 30 minutes before serving.


This pie is just as good served cold. Any leftovers will keep in the fridge for up to 3 days.