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Spinach pie –

Peeled tomato with olive oil


Total: 60 min


20 min


40 min


4 servings
  • 350 g Spinach
  • 10 filo pastry
  • 1 Onions
  • 2 Eggs
  • 120 g Feta cheese
  • 4 strand Parsley
  • 4 strand Dill
  • 4 Tomatoes
  • 30 g Butter
  • 15 mL Olive oil
  • 4 pinch Salt
  • 4 pinch Pepper


  • Finely chop the onion and soften it in a frying pan with a bit of oil.
  • Wash the spinach, recut them with a knife, put them in the frying pan and cook for 5 minutes, until they reduce and release some water.
  • Remove from the heat, add the snipped herbs, the whisked eggs, and the feta broken down into chunks. Add salt and pepper.
  • Mix in order to get a uniform stuffing.
  • With a pastry brush, oil the bottom of a cake pan.
  • Melt the butter in a small pot.
  • Put a sheet of pastry on the form. Fold up the edges.
  • Pile up 5 sheets of pastry, covering them each with melted butter.
  • Spread the stuffing on the whole surface, cover it with 5 other pastry sheets buttered in the same way. Close on the sides.
  • Cook for 40 minutes in an oven preheated to 350 °F.
  • Peel the tomatoes, cut them in quarters, salt and drizzle with some olive oil.
  • Serve the spinach pie with the peeled tomatoes.

Recipe tips

  • Red meat or white meat? Alternate and vary the two over the week – chicken, turkey, beef, pork...