Jamie Oliver Feta Spinach Pie Recipe [Tips & Tricks]

When I first started cooking for myself, it was a disaster. I set off smoke alarms more than I’d like to admit. But then came a turning point: Jamie Oliver’s Feta Spinach Pie. I remember seeing him on TV, tossing ingredients around like it was the easiest thing in the world. And the pie-golden, flaky, cheesy, with a hearty spinach filling-looked like a hug wrapped in pastry.

That was the first dish I nailed. No burnt edges. No tears. Just pure, savory joy. If you’re looking for a comforting, crowd-pleasing dish that’s actually fun to make, this is it. So, let’s dive into what makes this pie a classic.

Jamie Oliver’s Feta Spinach Pie Recipe

Picture this: golden layers of crispy filo pastry hugging a warm filling of salty feta, tender spinach, and fragrant herbs. This is rustic Greek-inspired comfort food, the Jamie Oliver way-minimal fuss, big flavor, and a touch of cheeky charm.

What makes Jamie’s version stand out?

• It’s quick and forgiving, perfect for weeknights
• Uses frozen spinach, so no need for endless chopping
• The filling is all done in one pan, which means less mess
• It’s a hands-on recipe-rolling, folding, brushing pastry-actually therapeutic!

Ingredients Needed

When I made this the first time, I panicked over not having every single item. But here’s the magic: Jamie’s recipe is flexible. If you have the main characters, the rest can improvise.

Here’s the core ingredient list:

• Filo pastry – paper-thin, crisp when baked, found in the freezer aisle
• Feta cheese – crumbly, salty, the flavor backbone of the filling
• Spinach – frozen or fresh, but frozen saves time and effort
• Eggs – to bind everything together
• Parmesan or hard cheese – for a richer, nuttier layer of flavor
• Lemon zest – for brightness
• Fresh herbs – mint, parsley, dill, or whatever you’ve got on hand
• Olive oil – to brush between filo layers and bring that golden finish

Optional (but lovely):

• Nutmeg – just a pinch
• Red chili flakes – if you want a kick
• Onion or garlic – for more depth

How To Make Jamie Oliver’s Feta Spinach Pie

Okay, story time again. The first time I made this pie, I played Greek music and poured myself a glass of white wine. Cooking it became an experience, not a chore. And here’s how I did it step-by-step.

Prep The Filling

• Sauté garlic or onion (if using) in a pan
• Add frozen spinach straight into the pan, cook off the water

• Let it cool slightly before mixing in:

  • Crumbled feta
  • Grated Parmesan
  • Lemon zest
  • Eggs
  • Chopped herbs
  • Nutmeg or chili if you like

Layer The Filo Pastry

• Grab a clean tea towel and dampen it slightly-this keeps filo from drying out

• In a large oven-safe frying pan (non-stick if possible):

  • Brush the bottom with olive oil
  • Lay one sheet of filo over, letting it hang over the edges
  • Brush with more oil
  • Keep layering 5-6 sheets, overlapping them in a circular pattern

Add The Filling

• Pour the spinach and cheese mixture into the middle
• Spread it evenly

Fold And Bake

• Fold the overhanging filo back over the top
• Brush the top with more olive oil
• Bake at 375°F (190°C) for 25-35 minutes
• The top should be golden and crunchy, the inside warm and soft

Ingredient Science Spotlight

I love understanding why ingredients behave the way they do. Makes me feel like a food nerd, in the best way. Here’s some of the magic at work in this pie:

• Filo pastry: It’s unleavened, meaning no rising agents. That’s why you get those beautiful crispy layers. Oil or butter between sheets creates air pockets, which puff up and crisp.
• Feta cheese: Made from sheep’s milk traditionally, feta is rich in calcium and has a low melting point. That’s why it softens but doesn’t fully melt-perfect for a structured filling.
• Spinach: Packed with water. Cooking it down removes excess moisture so your pie doesn’t get soggy. Also full of iron and fiber.
• Eggs: Not just for binding. They add structure and help the filling firm up as it bakes.
• Lemon zest: It’s not just a garnish. The essential oils in the peel lift the whole dish with brightness and aroma.

Expert Tips

Okay, here are some hard-earned secrets. Some I learned the messy way.

• Thaw your filo in the fridge overnight – Trying to speed-thaw leads to breakage
• Cover unused filo with a damp cloth – It dries out fast
• Taste your filling before adding eggs – You can adjust seasoning without risking raw egg taste
• Use a springform pan if you don’t have an oven-safe frying pan
• Let the pie rest for 10-15 minutes before slicing – The filling sets and is way easier to cut
• Brush olive oil generously – The filo gets that beautiful crisp and golden color

Recipe Variations

I’m all about swapping things out depending on what’s in the fridge. And Jamie encourages it too.

Here are some fun spins:

• Add mushrooms – Sautéed mushrooms give it an earthy depth
• Swap herbs – Try dill and tarragon for a more floral note
• Add sun-dried tomatoes – For little bursts of tangy sweetness
• Try ricotta – If you want a creamier filling, blend feta with ricotta
• Go vegan – Use plant-based feta, egg replacers like flax eggs, and dairy-free filo
• Mini pies – Use muffin tins to make single-serve versions for parties

Final Words

This recipe changed my relationship with food. It showed me that cooking could be joyful, simple, and even meditative. Every time I make this pie, I’m reminded to slow down and savor.

Jamie Oliver’s Feta Spinach Pie is more than a meal. It’s an invitation-to play with your food, to explore flavor, to feel connected to something timeless and nourishing.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Feta Spinach Pie?

You’ll need spinach, feta cheese, puff pastry, onions, garlic, eggs, and a few spices like nutmeg and black pepper.

Can I Use Other Types Of Cheese Instead Of Feta?

Yes, you could try ricotta, goat cheese, or even mozzarella, but feta adds that tangy flavor.

Do I Need To Cook The Spinach Before Adding It To The Pie?

Yes, it’s best to wilt the spinach and squeeze out excess water to avoid a soggy pie.

Can I Make The Feta Spinach Pie Ahead Of Time?

Definitely! You can prepare it a day in advance and just bake it when you’re ready to serve.

What Type Of Pastry Should I Use?

Jamie recommends puff pastry, but shortcrust would also work well if you prefer a sturdier base.

How Long Should I Bake The Feta Spinach Pie?

Bake it at around 200°C (400°F) for 25-30 minutes or until golden and crispy.

Is This Pie Vegetarian-friendly?

Yes! This feta spinach pie is completely vegetarian, perfect for a meatless meal.

Can I Freeze This Pie?

Yes, you can freeze it before baking. Just wrap it tightly and bake from frozen, adding a few extra minutes.

How Can I Make This Recipe Gluten-free?

Use a gluten-free puff pastry, and you’re good to go!

What Should I Serve With The Feta Spinach Pie?

A fresh salad or roasted vegetables would be a great side to balance the richness of the pie.