Jamie Oliver Feta Spinach Pie Recipe [GUIDE]

Jamie Oliver’s Feta Spinach Pie is a savory, comforting dish that’s bursting with flavor. Think of it as a fusion of Greek-inspired ingredients with a twist. The rich, creamy feta cheese combined with the earthy spinach creates a filling that’s perfectly balanced by the crispy, buttery layers of filo pastry. It’s essentially a pie but it’s light, fresh and packed with nutrients.

The beauty of this dish lies in its simplicity. Jamie has a knack for taking humble ingredients and elevating them with great technique. The pie isn’t overly complicated but it’s indulgent enough to feel special. It’s a dish that’s hearty enough for a family meal but light enough for a casual lunch or dinner.

The feta adds a salty tang while the spinach provides an earthy base. It’s all wrapped up in filo pastry which crisps up beautifully in the oven.It’s a satisfying meal.

Jamie Oliver Feta Spinach Pie Recipe

Ingredients Needed

For Jamie Oliver’s Feta Spinach Pie, you’ll need:

• Fresh spinach (about 500g): The star ingredient. You can use either fresh or frozen spinach but fresh gives it a lighter, more vibrant flavor.
• Feta cheese (200g): A creamy, tangy cheese that gives the filling its depth. The saltiness of the feta is key to balancing the spinach.
• Filo pastry (around 10 sheets): The base for the crispy texture of the pie. You can buy this ready-made from most supermarkets. Make sure to keep it covered with a damp tea towel as it dries out quickly.
• Olive oil (for brushing): This helps the filo pastry crisp up beautifully. A good quality olive oil will add an extra layer of flavor.
• Eggs (2): These help bind the filling together, giving it a slightly creamy texture when baked.
• Onion (1 large): This adds sweetness and depth to the filling. You’ll sauté it until soft and golden.
• Garlic (2 cloves): A touch of garlic complements the spinach and feta, adding a subtle depth of flavor.
• Nutmeg (a pinch): A secret ingredient that gives the dish a lovely warmth and depth. It pairs wonderfully with the spinach.
• Lemon zest (optional): This is more of a flavor enhancer. A bit of lemon zest can bring freshness and cut through the richness of the feta.
• Salt and pepper: To season the filling and bring everything together.

Equipment Needed

To make this pie, you don’t need a lot of fancy equipment but a few things will make the process easier:

• Large frying pan: For sautéing the onions, garlic and spinach. A large pan ensures everything cooks evenly.
• Baking dish: A 20cm x 30cm rectangular or square dish works well. You want something large enough to layer the filo sheets without overcrowding them.
• Pastry brush: To lightly brush the filo with olive oil. A pastry brush gives a more even layer of oil, ensuring the pastry crisps perfectly.
• Mixing bowl: For combining the spinach, feta, eggs and seasonings. This helps bind everything together before filling the pie.
• Sharp knife: For chopping the spinach (if using fresh) and slicing the pie when it’s done.

How To Make Jamie Oliver’s Feta Spinach Pie

1. Preheat your oven: Set it to 180°C (350°F), so it’s nice and hot when you’re ready to bake.
2. Sauté the onion and garlic: Heat some olive oil in a large frying pan. Chop the onion finely and sauté it until soft and golden. Add the garlic and cook for another minute until fragrant.
3. Wilt the spinach: Add the fresh spinach to the pan and cook until it’s wilted down. If you’re using frozen spinach, just add it directly without the need to cook first. Once the spinach is wilted or heated through, let it cool down a bit.
4. Prepare the filling: In a large mixing bowl, crumble the feta cheese. Add the spinach mixture, beaten eggs, a pinch of nutmeg and some black pepper. If you want a burst of citrus, grate a bit of lemon zest in as well. Mix it all together until the ingredients are well combined.
5. Layer the filo pastry: Take your filo pastry and lay one sheet in your baking dish, brushing it with olive oil before adding the next sheet. Keep layering until you have about 6 layers. Make sure the filo is well oiled each time.
6. Add the filling: Spoon the spinach and feta mixture into the center of the layered filo pastry. Spread it out evenly.
7. Top with more filo: Continue layering filo on top of the filling, again brushing each layer with olive oil. You want at least 4-5 layers on top. Once you’ve finished, tuck any excess filo around the edges to seal the pie.
8. Bake: Pop the pie into the oven and bake for around 35-40 minutes or until the top is golden brown and crispy.
9. Cool and serve: Let the pie sit for a few minutes before slicing into it. It’s best enjoyed warm but it also holds up well for leftovers.

What I Learnt

Making Jamie Oliver’s Feta Spinach Pie taught me a few valuable lessons:

• Filo pastry is finicky but worth it: Working with filo can be tricky because it dries out so fast. The key is to keep it covered with a damp tea towel when you’re not using it and to brush each sheet with oil to avoid tearing.
• Sautéing spinach first is key: I learned that wilting the spinach before adding it to the filling ensures the pie doesn’t end up watery. Spinach has a lot of moisture, so cooking it down removes excess liquid, keeping the pie crisp and not soggy.
• Eggs help bind everything together: The eggs in the filling provide that creamy, comforting texture while keeping the spinach and feta mixture intact as it bakes. Without them, it would likely fall apart.
• The importance of seasoning: Even though the feta is salty, I found that the pie benefits from a bit more seasoning. A little pepper and nutmeg made a big difference in balancing out the flavors.

Recipe Tweaks For Jamie Oliver’s Feta Spinach Pie

Jamie Oliver’s feta spinach pie is a classic but there’s always room to make it your own. Here are a few fun tweaks to elevate the dish:

1. Add More Herbs: The recipe already has spinach and feta but why not throw in some fresh herbs like basil, dill or parsley? These herbs complement the salty feta and add a fresh, vibrant twist. You could also go for a little thyme or rosemary for a more earthy flavor.
2. Swap Feta with Ricotta: If you want a creamier texture, try swapping the feta with ricotta cheese. Ricotta gives the pie a soft, fluffy filling. You could even combine the two for a rich, balanced flavor.
3. Incorporate Garlic & Onions: While the original recipe might have a mild flavor, sautéing garlic and onions before mixing them into the filling can bring a nice depth to the overall taste. Caramelized onions will add a subtle sweetness that pairs wonderfully with the salty cheese.
4. Add Pine Nuts or Walnuts: For some crunch, toasted pine nuts or walnuts are a great addition. Not only do they provide texture but their nutty flavor complements the creamy filling.
5. Change the Pastry: Jamie uses phyllo pastry but you could experiment with puff pastry or even make a whole wheat crust for a healthier option. Puff pastry gives the pie a more buttery flavor while a whole wheat crust adds some earthiness.
6. Spices: Try adding a pinch of nutmeg or paprika to the filling. Nutmeg can bring out the sweetness of the spinach while paprika adds a little heat and smokiness. You could also experiment with a touch of cumin for something a bit more exotic.
7. Vegan Version: Swap the feta for a plant-based cheese like cashew cheese or nutritional yeast for a vegan take on the dish. You can also replace butter with olive oil and phyllo dough is naturally vegan-friendly.

Storage Tips For Leftovers

The feta spinach pie keeps well if you want to enjoy it again. Here’s how to make sure it stays fresh:

1. Cool Before Storing: Always let the pie cool to room temperature before storing it. If it’s still warm, condensation can make the pastry soggy. Once cooled, store it in an airtight container.
2. Fridge: You can store leftover pie in the fridge for up to 3-4 days. Wrap it tightly in plastic wrap or foil before placing it in an airtight container to preserve the freshness.
3. Freezing: If you’ve made a big batch and want to store it for later, freezing works well too. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. The pie can last in the freezer for up to 2-3 months. To reheat, simply defrost in the fridge overnight and then pop it into the oven to crisp up the pastry.
4. Reheating Tips: The best way to reheat the pie is in the oven. Preheat your oven to 350°F (175°C) and bake the pie for about 10-15 minutes or until heated through and crispy again. If you’re in a rush, you can microwave it but the pastry won’t have the same crisp texture.

What To Eat With Jamie Oliver’s Feta Spinach Pie?

This dish is hearty enough to be a main but if you want to round it out, here are some great sides:

1. A Fresh Salad: A light, crisp salad with mixed greens, cherry tomatoes, cucumber and a tangy vinaigrette complements the richness of the pie. You could also throw in some olives or roasted peppers for added flavor.
2. Roasted Vegetables: Roasted veggies like carrots, sweet potatoes or bell peppers are the perfect accompaniment. Their sweetness balances the savory pie filling.
3. Tzatziki: For a cool contrast, serve some tzatziki on the side. The creamy yogurt with cucumber and garlic pairs wonderfully with the salty, savory feta spinach pie.
4. Hummus and Pita: If you want something a bit more filling, serve the pie with some soft pita bread and a side of hummus. The creaminess of the hummus makes a nice textural contrast to the crispy pastry.
5. Wine Pairing: If you’re feeling fancy, a light white wine like Sauvignon Blanc or a dry rosé works beautifully. They won’t overpower the dish but will enhance the flavors.

FAQs

Can I Use A Different Cheese For Jamie Oliver’s Feta Spinach Pie?

Yes, you can swap feta with ricotta or goat cheese, though it will change the flavor a bit.

How Do I Make The Pie Crust Crispier?

Brush the crust with olive oil before baking, or bake it blind (without filling) for a few minutes to help it stay crisp.

Can I Make Jamie Oliver’s Feta Spinach Pie Ahead Of Time?

Absolutely! You can assemble it the night before and bake it the next day, or store it in the fridge and bake when ready.