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Spanakopita Inspired Cheese and Spinach Pie

Spanakopita Inspired Cheese and Spinach Pie

with Filo Pastry and Slow Roasted Tomatoes
4.0(249)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
631 kcal
Protein
: 
18.9g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Soya
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

½ pack(s)

Filo Pastry Sheets

(Contains: Soya, Cereals containing gluten)

125 grams

Baby Plum Tomatoes

1 unit(s)

Garlic Clove

150 grams

Baby Spinach

150 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Dried Oregano

100 grams

Greek Style Salad Cheese

(Contains: Milk)

40 grams

Wild Rocket

Not included in your delivery

25 milliliter(s)

Water

1 tbsp

Olive Oil for the Dressing

Energy (kcal)631 kcal
Energy (kJ)2642 kJ
Fat40.7 g
of which saturates23.8 g
Carbohydrate47.5 g
of which sugars8 g
Dietary Fibre4.3 g
Protein18.9 g
Salt2.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Tea Towel
•Aluminum Foil
•Garlic Press
•Kettle
•Colander
•Baking Tray
•Pan
•Oven dish

Instructions

PDF
Prep the Tomatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the filo pastry from the fridge to bring to room temperature.

Remove the pastry from the packet (see ingredients for amount) and lay flat on the counter, covered with a damp tea towel.

Halve the baby plum tomatoes and place them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Prep the Filling
2

Meanwhile, boil a full kettle. Peel and grate the garlic (or use a garlic press).

Put the spinach into a colander in your sink. Pour over the boiling water from your kettle until wilted and piping hot. Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon.

Make the Filling
3

Place a large frying pan on medium-high heat with a drizzle of oil. When hot, fry the garlic until fragrant, 1 min.

Add the spinach, creme fraiche, dried oregano and water (see pantry). Crumble in the Greek style salad cheese. Stir to combine, and simmer, 1-2 mins. Season with salt and pepper.

Meanwhile place the tomato parcel onto a large baking tray. Roast on the bottom shelf until softened, 15-20 mins. 

Bake the Pie
4

Transfer the spinach and cheese filling to a suitably sized ovenproof dish.

Halve the filo pastry sheets to make squares. Scrunch each filo pastry square into a very loose ball and place on top of the pie. Repeat until the whole pie is covered in filo balls.

Drizzle with oil and bake on the top shelf of your oven until the filo is golden, 10-15 mins.

Dress the Rocket
5

Share the rocket between your plates, drizzle with the olive oil (see pantry) and season with salt and pepper.

Serve
6

Share the spanakopita inspired cheese and spinach filo pie between your plates.

Serve the slow roasted tomatoes alongside the dressed rocket.

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