For me, the most classic of all Greek meals. Simple, delicious and easy to prepare…no really! This beautiful vegetarian meal takes minimal effort. It requires no skill at all and because of the haphazard way I’ve arranged the pastry here, it looks gloriously complicated. In truth I couldn’t be bothered to arrange phyllo neatly. Try it if you haven’t already, you’ll love it. Perfect served with a salad as a light meal.


  • 1 packet (± 8 sheets ) phyllo pastry
  • 500g spinach, washed & trimmed
  • 300g feta cheese
  • 1 onion, chopped
  • 2tbs dill, chopped
  • 1 tbs,  mint chopped
  • 2 eggs
  • 50g pine nuts, toasted
  • 150 butter, melted
  • 1tbs sesame seeds


Preheat your oven to 180°c

  1. Start by defrosting the pastry. Once thawed cover with a damp cloth until ready to use
  2. Steam the spinach in a large pot with about 500ml water. Cook for 3- 5 minutes until wilted. Remove from the pot, place the spinach in a fine colander & squeeze out all the excess moisture. Chop finely & set aside
  3. Whilst the spinach is cooking, sauté the onion in a little butter & a dash of oil until translucent & soft. Set aside to cool
  4. In a separate bowl , crumble the feta. Add the chopped spinach, herbs, eggs & toasted pine nuts. Season lightly
  5. Stir in the cooked onion & set aside whilst you prepare the pastry
  6. Brush a pretty baking dish with melted butter before layering about 6 sheets of pastry in the base, overlapping loosely and brushing each sheet with melted butter
  7. Pour the filling into the pastry case & distribute evenly
  8. Pull the overhanging pastry up around the filling & scrunch loosely, don’t be too precious about it
  9. Tear pieces off the remaining phyllo sheets & scrunch up to fill in any open spaces
  10. Brush the top of the pie with the remaining butter, sprinkle with the sesame sees & bake for 45 minutes to an hour until golden brown