Baking

Spinach and yoghurt filo pie

Name: Spinach and yoghurt filo pie recipe
Yield: 4
Ingredients: 500g baby spinach & kale mix; 2 cups (560g) Greek yoghurt; 6 eggs, lightly beaten; 1/2 cup (75g) plain flour; 3/4 cup (60g) finely grated parmesan; Finely grated zest of 1 lemon, juice of 1/2; 3 long green shallots, thinly sliced; 1 cup dill sprigs or mint leaves, finely chopped; 10 sheets filo pastry; Olive oil spray; 1/2 tsp sesame seeds; Greek salad, to serve

Rate now

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Oct 18, 2020

"The green, leafy spinach and yoghurt filo pie has a wholesome yoghurt base rather than a thick pie crust, so it's a burst of freshness," says Matt Moran.

500g baby spinach & kale mix
2 cups (560g) Greek yoghurt
6 eggs, lightly beaten
1/2 cup (75g) plain flour
3/4 cup (60g) finely grated parmesan
Finely grated zest of 1 lemon, juice of 1/2
3 long green shallots, thinly sliced
1 cup dill sprigs or mint leaves, finely chopped
10 sheets filo pastry
Olive oil spray
1/2 tsp sesame seeds
Greek salad, to serve

Method

1.

Preheat oven to 200°C. Line the base and side of a 22cm round springform cake pan with baking paper.
2.

Place spinach and kale in a heatproof bowl, pour over a kettle full of boiling water and stand for 2 minutes or until wilted. Drain and cool for 10 minutes or until cool enough to squeeze out excess water.
3.

Whisk yoghurt, eggs, flour, parmesan, lemon zest and juice in a large bowl until smooth. Add spinach and kale mix, long green shallot and dill or mint. Season and stir to combine.
4.

Place 1 sheet of filo pastry on a clean work surface. Spray with olive oil then gently push into the prepared pan, oiled-side up, to line base and side, allowing filo to extend over the edge. Repeat layering with remaining oiled sheets of filo, laying them in a clockwise pattern in the pan. Spoon in spinach filling, then fold over excess pastry, scrunching as you go to create a textured top. Spray with oil and scatter over sesame seeds. Bake for 55 minutes-1 hour 5 minutes until golden brown and slightly puffed. Stand for 20 minutes to set. Serve warm or at room temperature with Greek salad.