I love this spinach feta one pot pie so much that I make it as least once every two weeks. It’s a one-pot version of a Spanokopita, but so much more delicious and healthy because I use less pasty. If you have a small cast iron pan like the one pictured, I highly recommend using it as it bakes this little pie to perfection. It’s a great Holiday stand-by dish for vegetarians. Once you’ve given it a try, I promise it’ll go up there in your top easy-to-throw-together recipes.
This recipe serves four.
Ingredients
- 1 box whole wheat filo pastry
- 1/2 cup olive oil
- 6 ounces baby spinach leaves*
- 3 eggs*
- 5 ounces feta cheese
- 2 or 3 marinated red bell peppers (optional)
- 1/2 cup pitted Kalamata olives, chopped
- 1/2 tsp sea salt & 1/2tsp black pepper
* I highly recommend buying organic eggs and spinach.
Instructions
- Pre-heat oven to 350 degrees F
- Grease the bottom of your cast iron skillet (if you don’t have one, use a round pie dish instead.)
- Open out the rolled up pastry and lay half a sheet in the bottom of the pan. Gently brush with olive oil and lay over another sheet. Continue until you have 6 sheets layered on top of one another. Don’t worry if the pastry sheets come apart (they always do,) just patch up where necessary.
- Steam the spinach for 2 or 3 minutes and then drain.
- Lightly beat the eggs in a medium bowl and crumble the feta into it. Add the bell peppers and/or olives and seasoning.
- Squeeze any remaining water out of the spinach with your hands, then add to the bowl and combine well.
- Pour the egg mixture into your skillet. Top with another sheet of filo pastry, brush the pastry with olive oil and continue until you have 6-8 sheets. Brush the top sheet with olive oil and place in the oven for 35 minutes or until crisp and lightly browned on top.
- Enjoy your spinach feta one pot pie!
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