I remember the first time I tried Jamie Oliver’s Feta Spinach Pie. I was skeptical at first. Pie sounded heavy. Spinach sounded…green. But the moment I cut into that golden crust and tasted the creamy feta filling, I was hooked. The flavors were fresh, comforting, and somehow perfectly balanced. It became a go-to recipe whenever I wanted something that felt special but was surprisingly easy to make.
- This recipe isn’t just food. It’s an experience.
- It’s perfect for family dinners, casual brunches, or impressing friends.
- The magic lies in its simplicity and the harmony of ingredients.
Jamie Oliver’s Feta Spinach Pie Recipe
I remember watching Jamie Oliver on TV, his hands flying around the kitchen, as he mixed spinach and feta with a grin that made everything look effortless. The recipe was approachable, playful, yet sophisticated.
- This pie features crisp, golden pastry.
- The filling is creamy, tangy, and vibrant.
- It’s versatile enough to be served hot or at room temperature.
- It can be a main dish or a hearty side.
It’s a recipe that bridges comfort food and gourmet cooking without ever feeling intimidating.
Ingredients Needed
I’ll never forget rummaging through my fridge and pantry the first time I made this pie. I realized I didn’t need fancy ingredients. Everything was accessible, everyday, yet came together like magic.
Here’s what you’ll need:
- Filo pastry – 8-10 sheets, store-bought or homemade
- Fresh spinach – about 400g, washed and roughly chopped
- Feta cheese – 200g, crumbled
- Eggs – 2, for binding and brushing
- Olive oil – 2 tablespoons, for cooking spinach
- Garlic – 1-2 cloves, finely chopped
- Onion – 1 small, finely chopped
- Nutmeg – a pinch, for warmth and depth
- Salt and pepper – to taste
Optional:
- Fresh herbs – dill, parsley, or mint for extra freshness
- Lemon zest – for a subtle zing
How To Make Jamie Oliver’s Feta Spinach Pie
I remember my first attempt. I thought it would be complicated. It wasn’t. Here’s the step-by-step guide that makes it approachable for anyone:
- Prep the spinach – Heat olive oil in a pan, sauté garlic and onion until soft. Add spinach in batches, cooking until just wilted. Season with salt, pepper, and nutmeg. Let it cool.
- Mix the filling – In a bowl, combine cooled spinach, crumbled feta, and one beaten egg. Mix gently to combine. Add herbs or lemon zest if desired.
- Prepare the pastry – Lay a sheet of filo on a baking tray, brush lightly with olive oil or melted butter. Repeat, layering 4-5 sheets.
- Add the filling – Spoon the spinach and feta mixture over the pastry. Spread evenly.
- Top it off – Layer remaining filo sheets on top, brushing each with oil. Tuck edges neatly. Brush the top with remaining beaten egg.
- Bake – Preheat oven to 180°C (350°F). Bake for 25-30 minutes or until golden and crisp.
- Serve – Let cool slightly before slicing. Enjoy warm or at room temperature.
Ingredient Science Spotlight
I love diving into why recipes work. With this pie, every ingredient plays a scientific role:
- Spinach – High water content. Cooking it removes excess moisture to prevent soggy pastry.
- Feta cheese – Its saltiness and fat content balance the mild spinach. Crumbling ensures even distribution.
- Eggs – Act as binders, giving the filling structure without making it dense.
- Filo pastry – Thin layers crisp beautifully due to the Maillard reaction between proteins and sugars when baked.
Understanding these little science details can transform your pie from good to unforgettable.
Expert Tips
I’ve learned a few tricks from trial and error that make this pie consistently perfect:
- Squeeze excess water from spinach before mixing with feta.
- Use a brush for even oiling of filo sheets.
- Don’t overstuff the filling; it may leak during baking.
- Rotate the tray halfway for uniform browning.
- Let it cool slightly before cutting to keep slices intact.
Recipe Variations
I love experimenting with this recipe. Jamie’s version is perfect, but small tweaks make it even more fun:
- Mushroom & Spinach – Add sautéed mushrooms for umami depth.
- Spicy Kick – Include chili flakes or smoked paprika in the filling.
- Vegan Version – Swap feta for a plant-based alternative and egg for flaxseed mixture.
- Mini Pies – Use muffin tins for individual servings, perfect for parties.
Final Words
I can’t overstate how much joy this pie brings. It’s simple, comforting, and always impressive. The best part is that it’s flexible, allowing creativity without losing the core flavors that make it so special.
Every bite reminds me of those first moments trying Jamie Oliver’s recipes, where food isn’t just fuel but a joyful experience.
FAQs
Can I Use Frozen Spinach For Jamie Oliver’s Feta Spinach Pie?
Yes, you can! Just make sure to thaw and drain the spinach to remove excess moisture.
How Long Does The Feta Spinach Pie Take To Cook?
It typically takes about 45 minutes to bake in a preheated oven at 200°C (400°F).
Can I Make The Pie Ahead Of Time?
Absolutely! You can prepare it a day before and store it in the fridge. Just bake it the next day.