Desserts
Jamie Oliver's spinach feta filo pie delivers that perfect balance of savory, herby, and creamy flavors in every bite—like a hug from the Mediterranean. This recipe transforms simple ingredients into a restaurant-worthy dish with layers of crispy filo crust and gooey, tangy filling.
The secret lies in properly layering the filo sheets and baking until golden, ensuring each slice holds its shape while staying tender inside.
What sets this dish apart is the harmony of flavors—wilted spinach, crumbled feta, and fresh herbs create a filling that's rich yet light, while the filo crust adds a delicate crunch. Unlike traditional sweet pies, this savory version proves filo pastry can shine in both sweet and savory applications.
The baking time is precise, and the result is a pie that's impressive enough for guests but simple enough for weeknight dinners.
By the time it emerges from the oven, you'll have a pie with perfectly golden layers, a filling that's creamy yet not soggy, and a crust that's crisp without being brittle.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of textures and flavors. This is comfort food at its finest—warm, inviting, and impossible to resist.
Serve it warm with a simple arugula salad or crusty bread to soak up any extra filling. The versatility of this dish makes it perfect for brunch, lunch, or even a light dinner. Here's how to bring Jamie Oliver's signature savory pie to your kitchen with professional results.
Ingredients for jamie oliver spinach feta filo pie
Twelve filo sheets, a handful of fresh herbs, and tangy feta—this Mediterranean hug comes together in layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Filo Pastry Sheets 🍞 | 12 sheets | Thawed if frozen, store-bought |
| Fresh Baby Spinach 🌿 | 5 oz | Wilted and drained well |
| Crumbled Feta Cheese 🧀 | 1 cup | High-quality, tangy feta |
| Greek Yogurt 🥛 | ½ cup | Full-fat for creaminess |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For brushing and flavor |
| Fresh Dill 🌿 | ¼ cup | Chopped, not dried |
| Fresh Mint 🍃 | ⅛ cup | Finely chopped, optional |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor base |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Unsalted Butter 🧈 | ¼ cup | Melted for brushing |
| Eggs 🥚 | 1 whole | Beaten for egg wash |
Filo pastry is the star here. Filomena or Gerasimos brands are my go-to—they crisp up perfectly. Buy extra if you can, because you'll want seconds. Store the filo sheets in the fridge until ready to use (they dry out fast at room temp). The feta needs to be the good stuff—none of that crumbly, salty junk. Look for blocks in the dairy section at Whole Foods or specialty markets. Fresh herbs make all the difference, so grab a bunch of dill and mint if you can. If you're short on time, dried dill works at half the amount, but fresh is absolutely essential for that bright flavor.
No filo? Puff pastry or phyllo dough from the freezer aisle will work in a pinch—just brush with extra butter for crispiness. Swap feta for ricotta or goat cheese if you're avoiding dairy, but the tang is key. Running low on dill? Parsley or chives add a different but lovely freshness. The yogurt can be Greek or regular—just make sure it's full-fat for that creamy texture. No extra-virgin olive oil? Light olive oil still works, but you'll miss that fruity depth. The lemon juice is non-negotiable—it brightens everything up.
This pie tastes even better the next day, so make it ahead if you can. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes to revive the crisp. For freezing, wrap tightly in foil and bake straight from frozen (add 5-10 minutes). The filo sheets will crisp up beautifully—just brush with extra melted butter before baking. Serve warm with a simple arugula salad or crusty bread to soak up the filling.
Why You'll Love This Recipe
- Filo in Minutes: I swear, this comes together faster than ordering takeout. Just layer spinach, feta, and a drizzle of olive oil between filo sheets—no rolling, no fuss. The oven does all the work while I’m still wiping my hands.
- Tangy-Creamy Magic: That Greek yogurt swirl? It’s the secret weapon. The filo gets crispy, the feta melts into gooey pockets, and the yogurt ties it all with a bright, herby finish. Honestly, I’ve never met a savory pie that hits this balance.
- Weeknight to Potluck: Same recipe, endless uses. Serve it warm with crusty bread for dinner, slice it cold for lunch, or pack it for a picnic. My in-laws asked for the recipe after one bite—no fancy plating needed.
Step-by-step instructions for Jamie Oliver's spinach feta filo pie
This savory masterpiece delivers flaky layers, creamy filling, and that perfect herby tang—every bite is pure comfort.
Prepare the Herbed Filling
In a large skillet, heat the 0.25 cup extra-virgin olive oil over medium heat. Add the 3 cloves minced garlic and sauté for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Add the 5 oz fresh baby spinach and cook for 2-3 minutes until just wilted. The spinach should collapse into a vibrant green pile.
Transfer the spinach to a bowl and let it cool slightly. Stir in the 1 cup crumbled feta cheese, 0.5 cup Greek yogurt, 0.25 cup chopped fresh dill, 0.125 cup chopped fresh mint, 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Mix gently until combined—you want the feta to stay in chunks for texture. Let the filling cool completely before assembling.
Create the Filo Layers
Preheat your oven to 375°F. Line a 9x13-inch baking dish with parchment paper for easy removal. Brush one filo pastry sheet with melted unsalted butter using a pastry brush. Place it in the dish, then repeat with 5 more sheets, brushing each with butter as you go. You'll use 6 sheets total for the base.
Spread the herbed spinach filling evenly over the filo base, leaving a ½-inch border around the edges. This prevents the filling from bubbling over during baking. Sprinkle any remaining filling on top if needed—every bite should be packed with flavor.
Build the Crispy Top Layers
Cut the remaining 6 filo pastry sheets into strips about 2 inches wide. Brush each strip with melted butter and layer them diagonally over the filling, slightly overlapping like fish scales. This creates that signature Jamie Oliver crisscross pattern. Brush the top with more butter for extra crispiness.
Bake for 35-40 minutes until the top is deep golden brown and the filling is bubbling at the edges. The crust should be crisp enough to stand up to a fork. If the top browns too quickly, loosely cover with foil for the last 5 minutes of baking.
Add the Egg Wash and Finish
While the pie bakes, beat the 1 whole egg with 1 tablespoon water in a small bowl. Once the pie comes out of the oven, immediately brush the egg wash over the top in even strokes. Return to the oven for 2-3 minutes just to set the egg wash—this gives that beautiful glossy finish.
Let the pie cool for 10 minutes before slicing. The filling should be warm and gooey, the crust crisp and buttery, and every bite should deliver that perfect balance of tangy feta, fresh herbs, and flaky filo. Serve with a simple Greek salad or warm crusty bread for the ultimate experience!
Pro Tips For Making Jamie Oliver Spinach Feta Filo Pie
- BRUSH THE FILOS: Filo sheets dry out faster than you think—keep them covered with a damp towel while assembling, and brush each layer with olive oil before adding the filling. I learned this the hard way when my first pie looked like a crispy paperweight instead of a golden, flaky masterpiece.
- WILT SPINACH DRY: Drain your baby spinach thoroughly after blanching, then squeeze out every last drop with a clean kitchen towel or paper towels. Wet spinach makes the filling soggy, and no one wants a pie that turns into a sad, watery mess.
- LAYER THE FETA LAST: Sprinkle the crumbled feta after the pie is mostly assembled—right before the final filo layer. It melts into the yogurt filling just enough to get gooey, but not so much that it turns the whole thing into a cheese puddle.
- BAKE UNTIL GOLDEN, NOT BROWN: The filo needs to be crisp and golden, not burnt. If your oven runs hot, reduce the temp by 25°F and bake for 10–15 minutes longer than the recipe says. A toothpick check won’t work here—watch the color, not the crumbs.
Troubleshooting this dish
Filo Not Crisping
If your filo crust turns out soggy instead of crisp, you’re likely missing the butter step. Brush each filo sheet with melted unsalted butter—I use about 1 teaspoon per sheet—and don’t skip the egg wash.
Preheat your oven to 375°F and bake on the middle rack for even heat distribution. If the top browns too fast, tent with foil for the last 5 minutes to prevent burning while keeping the base crisp.
Filling Too Watery
Over-wilting spinach or using too much yogurt can make your filling too loose. Drain the spinach thoroughly after cooking and squeeze out excess moisture with a clean kitchen towel. For extra insurance, let the filling sit in the fridge for 10 minutes before assembling—this helps thicken it.
If it’s still too wet, sprinkle 1 tablespoon cornstarch over the filling before baking to absorb excess liquid.
Pie Filling Leaking
This usually happens when the filling isn’t spread evenly or the edges aren’t sealed properly. Leave a ½-inch border around the edges of your baking dish, and press the filo sheets tightly against the sides.
If you notice filling bubbling over during baking, use a spoon to gently push it back into the center. For extra protection, create a small dam with additional filo strips along the edges before adding the filling.
Uneven Baking
Hot spots in your oven can cause some areas to bake faster than others. Rotate the pie halfway through baking if you notice uneven browning. For even more consistency, place a baking sheet on the rack below your pie to reflect heat upward.
If your oven runs hot, reduce the temperature to 350°F and add 5-10 minutes to the baking time. A meat thermometer inserted into the center should read 165°F when done.
Filo Sticking to Dish
Always line your baking dish with parchment paper before assembling the filo. If you forget, lightly grease the dish with olive oil before adding the first sheet. For extra insurance, brush the bottom of each filo layer with a thin layer of butter.
When removing the pie, slide a thin spatula under the parchment to lift it out gently—no need to force it.
Feta Too Salty
Some feta cheeses can be overly salty, which can overpower the delicate flavors. If you taste your crumbled feta and find it too strong, rinse it briefly under cold water before draining and drying it on paper towels.
This removes some of the salt without affecting the texture. Alternatively, reduce the amount of salt in the filling to ¼ teaspoon and adjust to taste after baking.
Nutrition facts
Frequently asked questions
Can I make this pie ahead of time?
This pie actually tastes even better the next day. Assemble it completely, then refrigerate uncovered for up to 24 hours before baking. For make-ahead freezing, assemble the pie (without baking), wrap tightly in plastic wrap, then foil. Bake straight from frozen, adding 10-15 minutes to the baking time. The flavors meld beautifully overnight!
What can I substitute if I don't have filo pastry?
No problem! Use puff pastry or phyllo dough from the freezer aisle. For puff pastry, fold it into thin layers before baking. Brush with extra butter for that crispy texture. If you're avoiding gluten, crispy potato slices (baked first) can work as a base, though the texture will differ. The key is ensuring your substitute can handle the moisture from the filling.
How do I prevent the filling from leaking during baking?
Leave a ½-inch border around the edges of your baking dish when spreading the filling. Press the filo sheets tightly against the sides to create a seal. If you notice filling bubbling over, gently push it back with a spoon. For extra protection, create a small dam with additional filo strips along the edges before adding the filling. This keeps everything contained while baking.
Can I make this pie vegetarian?
This recipe is already vegetarian! The filling features spinach, feta, yogurt, and fresh herbs—no meat involved. For a vegan version, swap the feta for vegan feta or cashew cheese, and use coconut yogurt instead of Greek yogurt. The flavor profile remains rich and satisfying while keeping it plant-based.
What's the best way to reheat leftovers?
Reheat slices in a 350°F oven for 10-12 minutes to restore crispiness. For a quick option, warm in a skillet over low heat for 2-3 minutes per side, covering with a lid to keep the filling moist. Microwaving isn't ideal—it makes the filo soggy. Always reheat until the filling is warm and the crust is crisp again!