Spinach and feta pies

There are hundreds of recipes for spinach and feta pies out there, but we reckon this one is a total

There are hundreds of recipes for spinach and feta pies out there, but we reckon this one is a total winner. The herbs add and extra element of flavour and really lift the filling to new heights. Wrapped in delicious golden filo pastry and topped with sesame seeds for that extra crunch, these easy pies are perfect served up with a simple side salad and an appetite for more!


  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 bunches silverbeet, stems removed, coarsely chopped (about 450g)
  • 200g feta, crumbled
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 egg, lightly whisked
  • 12 sheets filo pastry, thawed if frozen
  • 75g butter, melted
  • 2 tsp sesame seeds


1. Place a rack in centre of oven and preheat to 190C (170C fan-forced). Line a large baking tray with baking paper.

2. Heat a large frying pan over medium heat. Add oil and onion and sauté for 8 mins or until translucent. Add garlic and stir for 1 min. Gradually add silverbeet, stirring, for 8 mins or until wilted. Using a slotted spoon, transfer mixture to a bowl and refrigerate until cool. Using your hands, squeeze excess moisture from silverbeet mixture and return to bowl. Stir in fetta, dill, parsley, egg, 2 teaspoons of salt and 1/4 teaspoon of pepper.

3. Halve filo sheets to make twenty-four 26 x 21cm rectangles. Cover the filo with plastic wrap and a damp tea towel. Place 1 piece of filo on a work surface (keeping remaining filo covered). Brush all over with butter. Top with another piece and brush with butter. Top with 1/4 cup of filling in a rectangle shape about 3cm from bottom edge and 5cm from each side. Fold left side of filo over filling, then fold right side over. Fold bottom edge over filling and roll up tightly to enclose. Brush with butter. Place, seam-side down, on tray. Repeat to make 12 pies. Sprinkle with sesame seeds. Place in the fridge for 10 mins to chill.

4. Bake pies for about 30 mins or until deep golden brown. Transfer to a rack to cool slightly before serving.


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