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1
Wilt & Squeeze the Spinach
10 Mins
Medium heat
Put the washed spinach into a large dry pan over medium heat, a handful at a time, and stir until every leaf has collapsed — about 3–4 minutes. Tip it into a colander, leave it for 2 minutes, then squeeze it in batches inside a clean tea towel until almost no water comes out. Chop the squeezed spinach roughly.
Do not add water to the pan — the water clinging to the washed leaves is enough to wilt the spinach.
Done when: Spinach is dark green, compact and almost dry to the touch; the towel wrings out only a few drops.
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2
Soften the Leeks & Spring Onions
10 Mins
Medium heat
Warm 2 tablespoons of the olive oil in the same pan over medium heat. Add the sliced leeks and spring onions with a pinch of salt and cook, stirring, for 6–8 minutes until soft, sweet and translucent, but not browned. Tip into a bowl and leave to cool for 5 minutes.
Cool the leeks before they meet the eggs, or the heat will start to set the eggs and the filling will turn lumpy.
Done when: Leeks are soft, glossy and sweet-smelling, with no browned edges.
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3
Mix the Filling
5 Mins
Room temperature
Add the chopped spinach to the cooled leeks, then fold in the crumbled feta, ricotta, beaten eggs, dill, parsley, pepper and nutmeg. Mix until everything is evenly combined, then taste a little and add salt only if it needs it — feta varies a lot in saltiness.
Taste before salting. Some feta is so salty the filling needs no added salt at all.
Done when: Filling is evenly mixed, holds together when pressed, and tastes well seasoned with a clear dill note.
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4
Layer the Filo Base
10 Mins
Room temperature
Brush the baking dish with olive oil. Lay in 8 filo sheets one at a time, brushing each lightly with olive oil and letting the edges overhang the dish. Work quickly and keep the unused sheets under the damp tea towel so they stay pliable.
A light brush is enough — puddles of oil make the base greasy instead of crisp. If a sheet tears, patch it with the next one; nobody will see it.
Done when: Eight sheets are in the dish, each brushed, with even overhang on all sides.
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5
Fill & Top the Pie
5 Mins
Room temperature
Spread the spinach and feta filling evenly over the filo base and level it with the back of a spoon. Fold the overhanging edges in over the filling, then lay the remaining 8 sheets on top one at a time, brushing each with olive oil. Brush the top generously, scatter over the sesame seeds, and score the top layers lightly into 8 squares with a sharp knife — cut through the top sheets only, not the filling.
Scoring now means clean squares later: the crisp top would shatter if you cut it after baking.
Done when: Filling is level, the top is evenly brushed and glossy, and the score marks divide the pie into 8 pieces.
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6
Bake Until Golden & Set
45–50 Mins
190°C (375°F)
Bake in the centre of the oven at 190°C (375°F) for 45–50 minutes, until the top is deeply golden and crisp and the filling is set. Check that the centre of the filling has reached at least 74°C (165°F) with a thermometer — the eggs must be fully set. If the top browns too fast, cover it loosely with foil for the last 10 minutes.
Do not open the oven in the first 20 minutes — the rush of cool air can make the filo sink and lose its lift.
Done when: Top is deep golden brown and crackles when tapped; the centre is hot and set, not wobbly, and reads at least 74°C (165°F).
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7
Rest & Cut
10 Mins
Room temperature
Leave the pie in the dish for 10 minutes so the filling firms up and the steam settles. Cut along the score marks into 8 squares and lift them out with a wide spatula. Serve warm, with a wedge of lemon if you like.
Cutting too soon lets the filling spill — ten minutes of patience is what keeps the squares neat.
Done when: Squares lift out cleanly and hold their shape; the filling is hot and the base is crisp underneath.
auto_awesome Finishing Touches & Plating
Serve the squares warm, while the filo is still crisp, with a Greek salad and a spoonful of tzatziki on the side. Leftovers are good cold the next day, tucked into a lunchbox.
Greece
2h
Italy
Thailand