A perfect Popeye pie.


  • 100g pine nuts
  • 400g fresh spinach
  • 300g feta cheese, crumbled
  • Parmesan (optional)
  • Lemon
  • 5 eggs
  • Fresh oregano
  • Cayenne pepper
  • Olive oil
  • Packet of filo pastry
  • Salt n’ Pepa
  • Greaseproof paper

In a large bowl, mix the eggs and feta, along with some grated parmesan (depending on how cheesy you want the pie to be), the zest and juice of half a lemon, a generous pinch of fresh oregano, and some salt and pepper. Put to one side.

Toast the pine nuts in a large pan, then add to the bowl. Wilt the spinach in the pan (a handful at a time) and add to the bowl. Mix everything together evenly.

On a board or table, lay out a large piece of greaseproof paper. Rub a bit of olive oil onto the paper. If the filo sheets are square or circular, lay four pieces overlapping at the edges to make a square on top of the greaseproof paper. If rectangular, lay two to make a square. Drizzle olive oil, cayenne pepper, salt and pepper onto the pastry. Repeat until you have three layers.

Place the paper with the pastry layers in the frying pan, letting the excess hang over the edges. Pour the mixture into the middle of the pan, on top of the pastry. Fold the pastry around the edges over the top of the mixture, to enclose it and create a lid. Trim the excess paper until it is only about an inch above the pie.

Put the heat on low under the pan for about 5 minutes, until the pie begins to cook inside. Holding the edges of the paper, transfer the pie to a pie dish, and place in the oven at 180C (fan-assisted) for around 20 minutes, or until nicely browned.

Can be eaten hot or cold.


Recipe adapted from Jamie Oliver’s 30 Minute Meals