Photo of Spinach & egg pie by WW

Spinach & egg pie

Points® value
Total Time
1 hr 30 min
30 min
1 hr
A deep pie filled with delicately spiced spinach and whole eggs, layered with sheets of fine pastry.


Calorie controlled cooking spray

4 spray(s)


1 medium, thinly sliced

Celery, Raw

3 stick(s), trimmed and thinly sliced


1000 g, young leaf


¼ teaspoon(s), ground


¼ teaspoon(s), level, ground

Medium fat soft cheese

75 g

Vegetarian parmesan style hard cheese

20 g, grated

Egg, whole, raw

7 medium, raw

Filo Pastry

12 sheet(s), large


  1. Mist a large nonstick pan with cooking spray and set over a medium-high heat. Add the onion and celery and cook for 6-8 minutes until the onion is soft and just starting to colour. Add the spinach, then cover and cook for 5 minutes or until the leaves have wilted. Set aside to cool.
  2. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a colander with a clean tea towel and pour in the contents of the pan, then squeeze out as much of the liquid as possible. Transfer to a large bowl and add the spices, soft cheese, grated hard cheese and 1 egg. Set aside.
  3. Mist a 21cm springform cake tin with cooking spray. Layer 6 filo sheets inside, misting with cooking spray between each, allowing the edges to hang over the sides of the tin. Tip in the spinach mixture and spread it out evenly.
  4. Create 5 wells in the spinach; break an egg into each. Trim the remaining filo sheets so they’re slightly larger than the circumference of the pie, then place over the spinach mixture, misting between each sheet and tucking gently down the sides of the spinach. Roll in the overhanging edges. Whisk the remaining egg and brush it over the surface of the pie. Bake for 40 minutes, until cooked and golden brown. Leave to cool for 30 minutes, then serve.


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