Double Greens and Filo Pie

  • prep time15 min
  • total time 50 min
  • serves 4 - 6

This pie is loosely based on the Greek spanakopita but is much quicker and easier to put together.

Recipes from "A Modern Way To Eat" by Anna Jones.

311 Ratings
Directions for: Double Greens and Filo Pie


olive oil

1 bunch spring onions (about 8), trimmed and roughly chopped

sea salt and freshly ground black pepper

250 g spring greens or kale, stalks removed and leaves shredded

250 g chard or spinach, leaves shredded and chard stalks chopped

grated zest of 1/2 unwaxed lemon

3 organic free-range eggs

200 g feta cheese

small bunch fresh parsley, picked and roughly chopped

small bunch fresh dill, picked and roughly chopped

4 large sheets filo pastry, or 8 smaller ones

1 Tbsp poppy seeds


1. Preheat your oven to 220°C/fan 200°C/gas 7.

2. Put a 26cm non-stick oven-proof frying pan on medium heat and add a little olive oil. Add the spring onions with a pinch of salt and fry for a few minutes, until softened.

3. Next, add a couple of handfuls of spring greens or kale and cook until they have shrunk down a little. Keep adding like this until all the greens are in the pan, then cook until just wilted. Add the chard or spinach and let that wilt too. Sprinkle over the lemon zest and season with more salt if needed and a bit of pepper. Transfer to a bowl and leave to cool a little.

4. Crack the eggs into a mixing bowl, crumble in the feta and add the chopped herbs. Once the greens are cool, add these too. Wipe out the frying pan with some kitchen paper. Get yourself a large sheet of baking paper, about 50cm long, and lay it on your work surface. Drizzle it with a little olive oil, then scrunch it up into a ball so it’s all coated (this will stop it burning in the oven). Now lay it flat again.

5. Lay the filo over the baking paper in two layers – it will overlap here and there but that’s okay. Drizzle the lot with a bit more oil. Now carefully lift the paper to rest on top of the frying pan, with the excess hanging evenly round the edges.

6. Pour the egg and greens mixture into the middle and level out with a spoon. Fold the excess layers of pastry over the top to cover the top of the greens mixture. No need to be too neat here, as some movement and texture looks beautiful. Sprinkle over the poppy seeds and pop the pan into the oven to bake for 20 minutes. I like to serve this with a cucumber salad, simply dressed with dill and lemon, and some green leaves.

See more: Bake, Eggs/Dairy, Vegetables, Vegetarian

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