Jamie Oliver’s Spinach and Filo Pie

Before I get to this recipe, I fixed the link for yesterday’s voting. PLEASE help me get my design chosen for San Diego Magazine’s Best of SD cover! I designed 3 of the covers but we are trying to get cover #4 to win (yellow and red one). Click HERE to vote for #4!!!


Does anyone else think Jamie Oliver is just adorable? I remember back when he was on the TV show “The Naked Chef” and worrying that I would catch an episode where he was scantily clad. Never happened. Fun fact: Jamie has 4 kids and their names are pretty unique:  Poppy Honey Rosie Oliver, Daisy Boo Pamela Oliver , Petal Blossom Rainbow Oliver and Buddy Bear Maurice Oliver. Not only does Jamie talk with a charming accent, but he also really is an amazing chef who focuses a lot on balanced nutrition and teaching kids in schools healthy nutrition on his show, Food Revolution.

I found this recipe online not too long ago and knew I had to try it. After all, J and I went to Greece for our honeymoon and ate our fair share of spinach pies. Since then we’ve been looking for authentic Greek meals that we can cook at home. This recipe promised to only take 30 minutes which is an extra bonus, in my book.

The result?

Really really delicious. Flaky, light and well-seasoned. I almost left the pine nuts out but, surprisingly, they were the best part next to the flaky crust.

As far as preparing it goes, there were quite a few hiccups along the way on this one. For one thing, all the measurements were in grams and here in America, we don’t use metric measurements so I was a bit off in my shopping and sent the hubby across the street for a LOT more spinach when I realized that one small bag wasn’t nearly enough. Another thing, the recipe kept saying to use greaseproof paper in a over-safe fry pan for cooking this. I translated this to wax paper in a cake pan. It stuck. A LOT. So I’m gonna suggest just making this in a pie pan that you grease up all American style. The third problem: Jamie’s recipe called for the oven to be 200 degrees. Unfortunately, I didn’t figure out that this was in celcius and not farenheit until halfway through the cooking process so I had to add about 15 minutes to my cooking time making it more like a 60-min meal than a 30-minute dinner. Silly girl. Lucky for you, I took care of all that pesky metric conversion business so this recipe should be good to go for all us Americans.

This is amazing served with a cucumber and tomato salad on the side.


  • 3½ oz pine nuts
  • 5 eggs
  • 10½ oz feta cheese
  • 3/4 C grated cheddar cheese
  • 2 tsp Dried oregano
  • 1 lemon
  • A knob of butter
  • 14oz prewashed baby spinach (that’s about 2.5 bags of spinach)
  • 1 pack of filo pastry (found in the freezer section by the pie crusts
  • Cayenne pepper to taste
  • Nutmeg to taste
  • olive oil
To Make:

About an hour before cooking, remove your filo pastry from the freezer an bring to room temp.

Toast the pinenuts in a dry saute pan, tossing occasionally until they are golden brown. Let cool. In a mixing bowl, crack your eggs and mix in the feta and cheddar. Add a pinch of pepper, the oregano, zest of 1 lemon and a glug (about 2 tsp) of olive oil. Add the cooled pinenuts to your egg mixture (if they are hot they may cause the eggs to start cooking.

Back in your saute pan, add another glob of olive oil and add the spinach in sections until it wilts, stirring often so it doesn’t stick to the bottom of the pan. Let the cooked spinach cool for a few minutes.

Grease a small pie pan with butter or olive oil.  Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, inside the pie pan so that the edges are hanging well over the outside edges. Rub some olive oil over the top of them and then sprinkle a pinch of salt and pepper and a pinch of cayenne. Repeat until you have 3 layers. Don’t worry about any cracked bits.

Add the cooled spinach to the egg mixture and pour into the filo covered pie pan. Sprinkle with a dash of nutmeg. FOLD the overhanging filo edges over the egg mixture to cover the top. This doesn’t have to look perfect! Just let the filo fall where it wants to. Bake in the over for 20 minutes at 395 degrees F until golden. Enjoy!


2 thoughts on “Jamie Oliver’s Spinach and Filo Pie

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