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My mouth waters at the very thought of this delicious pie baking in the oven; on a chilly autumn day there’s nothing better than its aroma wafting through the house! Alexandra’s version from her beautiful cookbook, Cooking To Share, is absolutely spot on!

Thanks for sharing, Alexandra!


Olive Oil

1 medium onion, finely chopped

1 large leek, finely chopped

500g (1 1/4 lb) various greens, such as chard

500 g (1 1/4 lb) spinach

500g (1 1/4 lb) feta cheese

3 eggs


1 pack filo pastry (phyllo dough)


Line a large pan with olive oil and place over medium high heat. Add the onion and leek and cook until golden. Add the greens and spinach, cover with a lid and allow to wilt. Add a bit of water if the pan becomes too dry. Remove from the heat and strain to remove any excess liquid before transferring the greens to a bowl. Mix in the feta, eggs and pepper. Taste and season if needed.

Preheat oven to 180 C (350 F)

Brush a 33x23cm (9x13 in) baking dish or tin (pan) with olive oil. Start the pie by laying a filo sheet on all four sides of the baking dish. Each sheet should partially cover the bottom of the dish, with the rest hanging over the edge. Brush every piece of filo that you lay on the dish with oil. Then place five sheets in the center brushing each with oil. Add the filling and spread out evenly.

Place five more sheets of filo over the filling, then fold over the overhanging sheets that you started with. Cut any excess filo away with scissors or a knife and use your pastry brush to tuck the filo in around the edges of the dish. Score the top with a sharp knife, marking the pieces you with to cut later. Sprinkle with a little water.

Bake for 45 minutes to 1 hour, till the filo is golden brown.


TIME: Under 2 hours