Home
Premium
Golden spinach, feta & pumpkin filo pie

Golden spinach feta and pumpkin filo pie cut into squares

Golden spinach, feta & pumpkin filo pie

Name: Golden spinach, feta & pumpkin filo pie
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 5 sheets filo pastry; 50g butter melted; 2 tsp sesame seeds mixed black and white; green salad to serve; 2 tbsp olive oil; 1 onion very finely chopped; 1 garlic clove crushed; ½ tsp chilli flakes; ½ tsp coriander seeds crushed; 400g spinach; 500g pumpkin or squash, peeled and cubed (most of a large butternut squash); 150g feta crumbled; 2 tbsp flour; ½ small bunch dill finely chopped; 2 large eggs beaten

Esther Clark

Save recipe

Serves 4 - 6

More effort

Prep: 30 mins

Cook: 1 hr and 10 mins

plus cooling

A star rating of 4.7 out of 5.7 ratingsRate

loading...

Having friends over for lunch? Serve this delicious spinach, feta & pumpkin filo pie. It's the perfect way to make the most of autumnal pumpkins

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

App onlyChunky butterbean & squash soup. This is a premium piece of content available to subscribed users.

A star rating of 4.7 out of 5.32 ratings

App onlyCinnamon spiced pear & hazelnut baked oats. This is a premium piece of content available to subscribed users.

A star rating of 3.9 out of 5.6 ratings

App onlySticky pecan pie cake. This is a premium piece of content available to subscribed users.

A star rating of 1.3 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

5 sheets filo pastry
50g butter

melted
2 tsp sesame seeds

mixed black and white
green salad

to serve

For the filling

2 tbsp olive oil
1 onion

very finely chopped
1 garlic clove

crushed
½ tsp chilli flakes
½ tsp coriander seeds

crushed
400g spinach
500g pumpkin

or squash, peeled and cubed (most of a large butternut squash)
150g feta

crumbled
2 tbsp flour
½ small bunch dill

finely chopped
2 large eggs

beaten

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (6)

kcal353
fat20g
saturates9g
carbs28g
sugars4g
fibre5g
protein14g
salt1.2g

Method

step 1

Begin by making the filling. Heat the oil in a frying pan, then add the onion with a pinch of salt and fry over a medium heat for 10 mins or until softened and beginning to caramelise. Add the garlic, chilli and coriander seeds and fry for 1 min more. Set aside to cool.
step 2

Steam the spinach in a steamer until wilted, then leave until cool enough to handle. Place in a double layer of muslin or a clean j-cloth and squeeze out any excess liquid. Roughly chop and add to the cooled onion mixture.
step 3

Bring a pan of salted water to the boil. Add the pumpkin and simmer for 15-18 mins, or until a cutlery knife can easily be inserted into the pumpkin. Drain and steam dry, then roughly mash and add to the spinach mixture. Leave to cool. Stir the feta, flour, dill and eggs through the cooled mixture and season to taste.
step 4

Heat the oven to 200C/180C fan/gas 6. Brush some of the melted butter on the inside of a 20cm square tin. Add three sheets of the filo, brushing a little melted butter between each layer. Spoon in the filling and layer and scrunch over the rest of the pastry. Brush the top with any remaining butter and sprinkle with the sesame seeds. Bake for 35-40 mins or until deep golden brown. Serve with a fresh green salad.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now