Filo pie recipes continues…

Another recipe deeply rooted in my and my husband’s upbringing in the Balkans, more specifically in Serbia. The flavours and aromas evoke many memories reinforcing the expression that food is the memory.

This savoury pie is made with shop-bought filo pastry, using the same techniques as our Balkan Style Sweet Apple and Walnut Pie. Please refer to the tips and suggestions regarding the choice of filo pastry as mentioned in the recipe above.

My husband’s favourite pie of any kind, whether sweet or savoury, is always the one made with spinach and feta cheese. Whenever the pie-making is in sight, he consistently tries to steer us toward this particular dish. As a result, we often end up indulging in a delicious spinach and feta pie. Not that anyone minds—everyone in the family loves it!

Spinach and feta cheese filo pie Balkan style, sliced on a plate.

Filo pies and Balkan Cuisine

In the Balkans, dishes made with spinach, such as pies and casseroles, are traditionally served with Greek yogurt. There is a scientific reason behind this pairing. To explore the science behind these recipes and more, check out my cookbook, *My Sisters’ Cookbook – Food and Menopause*, available in both e-book and printed formats, HERE.

You might, as I sometimes do, use one packet of filo and make two different pies, one sweet with apples and walnuts, and the savoury one with spinach and feta cheese. This is the perfect option if having guests around as it adds variety to your dinner or brunch menu. If you decide to make only the apple pie, be sure to double the ingredients.

Let’s dive into the second recipe in this series!

Delicious Spinach and Feta Filo Pie

Delicious Spinach and Feta Filo Pie

Savoury Balkan-style shop-bought filo pastry pie with spinach, feta cheese, eggs, and Greek yoghurt.

Spinach and feta cheese filo pie Balkan style with shop-bought filo pastry.

Ingredient for two rolls, each made with 3 filo sheets:

200g shop-bought filo pastry, 12 filo sheets (half a packet mentioned above)
120-150g fresh spinach (stems removed)
35g butter, melted
2 Tbsp Greek yoghurt
250g feta cheese, crumbled
2 eggs, slightly whisked
1-2 tsp salt, depending on how salty feta is
Large mixing bowl
Small mixing bowl
Lined baking tray.

method:

Begin by preparing the filling.

1. In a small mixing bowl, whisk the eggs just enough to combine the yolks with the egg whites.

2. In a large mixing bowl, crumble the cheese using a fork, which works best for this task. If necessary, wash the spinach and squeeze out as much water as possible. Remove the stems and chop the leaves if they are too large.

3. Next, fold the yogurt, eggs, and salt into the crumbled cheese, and finally add the chopped spinach. For the best results, mix everything using your hands.

On how to assemble and roll the pastry, follow the diagram and the pictures.