Spinach, feta and sweet potato filo pie


  • 2 large sweet potatoes, peeled and diced
  • 2 tbsp extra virgin olive oil
  • 1 brown onion, diced
  • 4 garlic cloves, minced
  • 1 aubergine, diced
  • 150g spinach
  • 1 tbsp ground corriander
  • 200g block of feta cheese (I use violife)
  • 1 tbsp pine nuts
  • 1 pack of ready rolled filo pastry
  • Sesame seeds (optional)
  • Additional olive oil for brushing


  1. Preheat the oven to 180c
  2. Place the sweet potato in a baking tray and drizzle with olive oil. Season with salt & pepper and roast for 30 minutes
  3. In the meantime, prepare the remainder of your filling. Fry the onion and garlic in olive oil until transparent, then add the aubergine
  4. When the aubergine begins to soften, add in the spinach along with the ground corriander. Continue to cook until the spinach has cooked down
  5. Turn the heat down and crumble over the feta. By this time, the potato’s should be ready. Add them to the pan along with the pine nuts and stir so the filling is well combined
  6. In an ovenproof dish, layer the filo pastry along the bottom, leaving half to fall over the outside (so when you add your filling you can fold it over). Brush a little bit of olive oil between each sheet. Leave one sheet of filo pastry aside
  7. Place the filling over the pastry, then fold over the corners to seal the top of the pie. Add the remaining sheet to the top to fill in any gaps
  8. Brush with olive oil and sprinkle with sesame seeds then bake for 40 minutes
  9. Allow to cool for 5 minutes before serving

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