• 1½ tbsp olive oil
  • 6 sheets ready-rolled filo pastry
  • 500g frozen chopped spinach, defrosted
  • 200g carrots, peeled and grated
  • 28g fresh flat-leaf parsley, chopped
  • 1 tsp dried oregano
  • 50g pine nuts
  • 150g Greek feta, crumbled
  • 3 medium free-range eggs, lightly beaten


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Brush a round, 20cm loose-based cake tin with a little oil. Layer 3 sheets of filo in the base and up the sides of the tin, brushing each sheet with more oil.

  2. 2

    Squeeze any excess water out of the defrosted spinach. Put the spinach in a large bowl and stir in the carrot, parsley, oregano, pine nuts and feta. Add the eggs and season, then mix well until combined. Spoon the spinach mixture into the tin and fold the overhanging pastry over the top of the mixture.

  3. 3

    Top with the remaining 3 sheets of filo, scrunching a little to fit the tin and brushing the top of each with a little oil. Bake for 35-40 minutes, until golden and crisp, then cut into wedges to serve.

Nutritional Details

Each serving provides
  • Energy 1792kj 428kcal 21%
  • Fat 27.7g 40%
  • Saturates 9.1g 46%
  • Sugars 6.7g 7%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 519kj/124kcal

Each serving provides

20.5g carbohydrate 7.5g fibre 20.4g protein

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