Everyone will be excited to get their slice of the pie with this satisfying recipe for every occasion!


  • 1tbsp Olive oil
  • 1 Medium onion finely chopped
  • 2 cloves of garlic peeled and crushed
  • 350g Spinach
  • 3tbsp Mint jelly
  • 2 Eggs
  • 250g Ricotta drained
  • ½tsp Grated nutmeg
  • Salt and pepper
  • 100g Feta cheese crumbled
  • 50g Melted butter
  • 5 sheets of filo pastry
  • 1tbsp Sesame seeds


  • STEP 1

    Pre-heat oven to 200°C/Gas Mark 6.

  • STEP 2

    In a large pan, fry the onion and garlic in the oil until soft and transparent, remove from the pan and set aside to cool.

  • STEP 3

    Wash the spinach and wilt using the same pan as before. Drain in a sieve over a bowl to catch any juices and squash using the back of a spoon to remove excess water.

  • STEP 4

    Melt the mint jelly in a small pan until runny.

  • STEP 5

    Beat the egg with the ricotta and nutmeg, then season. Stir in the feta, mint jelly, onions, garlic and spinach.

  • STEP 6

    Brush a 20cm round cake tin with a little of the melted butter. Line with sheets of filo, brushing each sheet with the melted butter and off-setting the pastry sheets to form a rough star shape. Spoon the cheese and spinach mixture into the middle of the pastry. Fold the overhanging pastry up and over the top of the pie filling. Brush with a little more melted butter and sprinkle with the sesame seeds.

  • STEP 7

    Bake for 25-30 minutes or until the pastry is golden brown and crisp. Serve warm, straight from the oven, or cold.

Recipe and image courtesy of Tracklements,