Desserts
Jamie Oliver’s spinach feta filo pie delivers the perfect balance of crispy, flaky layers and creamy herbed filling—every bite feels like a restaurant-quality masterpiece. The secret lies in properly layering the delicate filo dough and creating a rich, tangy filling that stays moist while the crust achieves golden perfection.
I’ve tested countless variations, and this method ensures the spinach stays vibrant while the feta melts into a velvety, savory center.
This recipe transforms simple ingredients into a showstopping dish that’s surprisingly straightforward to assemble. With just five key components—filo dough, spinach, feta, a tangy yogurt sauce, and a touch of garlic—you’ll achieve restaurant-worthy results in under an hour.
The filo layers crisp beautifully when brushed with olive oil, while the filling remains tender and flavorful.
By the time it emerges from the oven, you’ll have a pie with crisp golden layers that shatter at the touch, a filling rich with herbed spinach and feta, and a sauce that ties everything together.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect contrast of textures and flavors Jamie Oliver’s fans expect.
Perfect for brunch, appetizers, or a light dinner, this pie reheats beautifully and keeps well for up to three days. Whether you’re hosting or simply craving something special, this recipe delivers professional-quality results with minimal effort. Let’s get baking!
Ingredients for jamie oliver spinach feta filo pie
Five simple components transform into Jamie Oliver’s legendary crispy, herbed filo pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Filo Dough Sheets 🍞 | 12 sheets | Thawed if frozen, store-bought preferred |
| Fresh Spinach 🌿 | 10 oz | Baby spinach, roughly chopped |
| Feta Cheese 🧀 | 8 oz | Crumbled, not pre-crumbled |
| Greek Yogurt 🥛 | ½ cup | Full-fat for creaminess |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For brushing filo layers |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Dried Dill 🌿 | 1 tsp | Or 1 tbsp fresh chopped |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Eggs 🥚 | 1 whole | For egg wash |
| Butter 🧈 | ¼ cup | Melted for brushing |
The filo dough is non-negotiable—Filo brand from the international aisle is your best bet for that signature crispness. If using frozen, thaw between paper towels to prevent sticking. For the spinach, baby spinach is ideal—it’s tender and wilted down easily, but regular spinach works too if you give it an extra squeeze to remove moisture. The feta? Crumbled by hand from a block—pre-crumbled has anti-caking agents that ruin the texture. I always buy Kalata or Sheep’s Milk feta from the deli section if I’m feeling fancy, but regular works fine too.
No fresh dill? Dried works at one-third the amount, but honestly, fresh is worth hunting down at the farmers market. The yogurt sauce is where the magic happens—full-fat Greek yogurt gives that creamy texture, but if you’ve got regular, just stir in an extra tablespoon of milk. For the garlic, roast it first if you’re feeling adventurous—it mellows the flavor and adds a sweet depth. The lemon juice should be freshly squeezed; bottled just doesn’t cut it here. And that egg wash? Beat the egg with a splash of water for extra shine on those golden layers.
Assemble this pie up to 12 hours ahead—it actually tastes better after resting, as the flavors meld. Bake it 30 minutes before serving so it’s piping hot. Leftovers keep for 3 days in the fridge, but reheat gently—350°F for 10 minutes—or it’ll dry out. The filling reheats beautifully, but the filo layers are best fresh. For parties, make two pies—they disappear fast!
Why You'll Love This Recipe
- No Fuss Assembly: I swear by this recipe because it’s basically a grown-up’s spinach pie that doesn’t demand perfection. Just layer filo sheets in a pan, brush with olive oil, and fill with sautéed spinach, feta, and yogurt—no rolling, no stress. The filo does all the work while you’re still chopping.
- Crispy-Creamy Magic: That first bite? Chef’s kiss. The filo gets golden and shatteringly crisp at the edges, while the yogurt inside keeps it tender—like a warm hug for your mouth. Honestly, the feta’s salty tang and the olive oil’s richness make it taste like a Mediterranean vacation in 20 minutes.
- Weeknight or Guest Night: Between us, this pie is my secret weapon for when I need to feed people but don’t want to slave over a meal. Serve it warm for dinner or at room temp for a picnic—it’s equally good either way. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Unlike most pies, this one actually tastes better the next day. I’ll make a big batch, slice it up, and pack it for lunches—no reheating needed. Plus, filo dough and spinach stretch your budget without sacrificing flavor. Win-win.
Step-by-step instructions for Jamie Oliver's spinach feta filo pie
This savory masterpiece delivers crispy layers and creamy herbed filling every time—here's how to build it like a pro.
Prepare the Herbed Filling
Heat a large skillet over medium heat and add the 10 oz fresh spinach. Cook for 2-3 minutes until wilted and tender, stirring occasionally. Press down with a spatula to remove excess moisture—this keeps your pie from getting soggy.
In a small bowl, whisk together the 0.5 cup Greek yogurt, 2 tbsp lemon juice, 1 tsp dried dill, 0.5 tsp ground black pepper, and 0.5 tsp salt. Add the wilted spinach to this mixture and fold gently. Transfer to a medium bowl and crumble in the 8 oz feta cheese, mixing until evenly distributed. Let the filling cool completely before assembling.
While the filling cools, mince the 3 cloves garlic cloves and set aside. You'll need this for the egg wash later—it adds that final aromatic punch that makes this pie truly special.
Assemble the Filo Layers
Preheat your oven to 375°F. Place the 12 sheets filo dough sheets on a clean kitchen towel to prevent sticking. Working quickly, brush each sheet lightly with the 0.25 cup melted butter, letting each sheet overlap the previous one by about 1 inch in a baking dish.
Spread about one-third of the herbed filling evenly over the bottom layer, leaving a 1-inch border. Add another filo sheet, brush with butter, then repeat with another third of the filling. Top with a final filo sheet, buttering it generously—this ensures maximum crispiness. Fold the overhanging edges inward to seal the pie completely.
Here's the thing—don't worry if it looks messy at first. The beauty of filo is that it forgives imperfections while still delivering that incredible flaky texture. The key is keeping everything buttered and working quickly to prevent drying.
Create the Egg Wash and Bake
In a small bowl, beat the 1 whole egg with the minced garlic cloves. Brush this mixture generously over the top of the assembled pie, including the sides. This creates that golden, glossy finish that everyone loves. Sprinkle any remaining crumbled feta on top if desired.
Bake for 45-50 minutes until the top is golden brown and the filling is set. You'll know it's done when the crust sounds hollow when tapped gently with a wooden spoon. Let it rest for 10 minutes before slicing—this allows the filling to set properly and makes serving easier.
Real talk: If the top browns too quickly, tent loosely with foil after 30 minutes to prevent burning while still allowing the bottom to crisp. The filling should be warm but not bubbling when done—just creamy and perfectly set.
Serve Warm with Fresh Herbs
Slice the pie into 6 equal wedges and serve immediately while still warm. The contrast of crispy filo layers with the creamy, tangy spinach-feta filling is what makes this dish so irresistible. Garnish with additional fresh dill if you have it—it adds a bright pop of color and freshness.
This pie tastes even better the next day, when the filo has had time to crisp up completely. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Just reheat in a 350°F oven for 10-15 minutes to restore that perfect texture.
Pro Tips For Making Jamie Oliver Spinach Feta Filo Pie
- BRUSH FILOS LIKE A PRO: Don’t just stack filo sheets—brush each one with olive oil before layering. I used to skip this, and the pie ended up dry and brittle. A light coat (about 1 teaspoon per sheet) keeps them pliable and adds that crispy, golden finish Jamie’s recipe promises. Works best with a pastry brush—no need to go crazy, just enough to make them glisten.
- SALT THE SPINACH WATER: When blanching spinach, add a generous pinch of salt to the boiling water. It seasons the leaves as they cook, cutting down on extra salt later. I learned this the hard way—my first attempt tasted bland until I realized the water was unsalted. Trust me, your filling will thank you.
- DON’T OVERWORK THE YOGURT SAUCE: Once you mix the yogurt with olive oil and lemon juice, stop stirring. Overmixing turns it grainy, and that’s a texture disaster. Give it one smooth fold, then let it sit for 5 minutes before spreading. The sauce will thicken just enough—no lumps, no effort.
- LAYER FETA IN PATCHES: Instead of spreading feta evenly, crumble it in small clusters across the filling. This keeps the cheese melty and gooey in every bite, not a uniform block. I was skeptical until I tried it—now I resist the urge to blend it in. The contrast of creamy feta pockets makes the whole pie sing.
Pro cooking tips for this recipe
Filo Layering Secrets
Jamie Oliver’s signature crispiness comes from buttering each filo layer—don’t skip this step! Use 0.25 cup melted butter (not oil) for that golden, flaky texture. Brush lightly but generously on each sheet, including the top layer, and work quickly to prevent drying.
I keep a pastry brush handy and melt the butter in 5-second intervals in the microwave to maintain temperature. 🔥
Spinach Prep Matters
Over-wilted spinach = soggy pie. Cook 10 oz baby spinach for exactly 2-3 minutes until just tender, then press out all moisture with a clean kitchen towel or paper towels.
This ensures your filling stays creamy and doesn’t turn to mush. I double-wrap the spinach in towels and press firmly—it makes a huge difference in texture.
Filling Balance Trick
The yogurt sauce is the secret weapon—it keeps the filling luscious while balancing the saltiness of feta. Whisk 0.5 cup full-fat Greek yogurt with 2 tbsp lemon juice first, then fold in the spinach and feta.
The acidity brightens the flavors and prevents the filling from curdling. Taste before assembling: it should be tangy but not overpowering.
Egg Wash Elevation
Skip the plain egg wash—this is where Jamie Oliver’s magic happens. Mix 1 egg with minced garlic (3 cloves) for an aromatic boost. Brush it generously on the top and sides, then sprinkle extra feta for crunch.
The garlic infuses into the filo as it bakes, adding depth. Pro tip: Use a pastry brush for even coverage—don’t just drizzle!
Baking Precision
Bake at 375°F for 45-50 minutes, but here’s the pro move: Tent with foil after 30 minutes if the top browns too quickly. The filling should be warm through (not bubbling) and the crust golden and crisp.
Let it rest 10 minutes—this is non-negotiable. The filling sets during this time, preventing leaks when slicing. 💫
Make-Ahead Mastery
Assemble the pie up to 12 hours ahead and refrigerate uncovered (this helps crisp the layers). Bake straight from the fridge—no need to bring to room temperature. For parties, bake two pies and serve at room temp.
The filo stays crisp, and the filling reheats beautifully. Store leftovers in an airtight container for up to 3 days—reheat at 350°F for 10 minutes to restore crispness.
Nutrition facts
Frequently asked questions
Can I use frozen filo dough for this recipe?
Yes, but thaw it properly first! Place frozen filo sheets between paper towels and let them thaw at room temperature for 15-20 minutes before using. Never microwave frozen filo—it makes the dough rubbery. Keep the package sealed until ready to use to prevent drying. If the sheets stick, lightly dust your work surface with flour or cornstarch.
What if I don't have fresh dill?
Use 1/3 teaspoon dried dill instead, but fresh is ideal for that bright flavor. If you have other herbs like parsley or chives, add 1 tablespoon for extra freshness. The yogurt sauce needs that herbal note to balance the feta's saltiness—don't skip it entirely! For a citrusy twist, add 1/2 teaspoon grated lemon zest to the filling.
How do I prevent the filo from getting soggy?
Three key steps:
- Press out ALL moisture from the spinach using paper towels,
- Brush EVERY filo layer with butter (including the top), and
- Don't overfill—leave a 1-inch border around edges. The butter creates a moisture barrier while the border prevents filling from leaking through cracks. For extra insurance, bake on the middle rack where heat circulates evenly.
Can I make this pie ahead of time?
Assemble the pie up to 12 hours ahead and refrigerate uncovered (this helps crisp the layers). When ready to bake, pop it straight from the fridge at 375°F for 5-10 extra minutes to account for the cold start. For parties, bake two pies and serve at room temperature—they reheat beautifully. Store leftovers in an airtight container for 3 days max.
What's the best way to reheat leftovers?
Reheat at 350°F for 10-15 minutes covered loosely with foil to restore crispness without drying. For microwave reheating, cover with a damp paper towel and heat for 30 seconds at 50% power—this keeps the filo from becoming rubbery. The filling reheats well, but the filo layers are best fresh. Never reheat in the oven above 375°F or the butter will burn.