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Feta, spinach, pea and sweetcorn pie

Name: Feta, spinach, pea and sweetcorn pie
Prep time: 15 min
Cook time: PT20-25M
Total time: 35 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 130g frozen spinach, defrosted; 150g frozen peas, defrosted; 2 sweetcorn cobs, kernels sliced off (or 50g frozen sweetcorn, defrosted); 3 medium free-range eggs, beaten; Small pinch grated nutmeg; 200g feta, roughly crumbled; Small bunch mint, roughly chopped; Grated zest and juice 1 lemon; 7 filo pastry sheets (we used Jus-Rol); Olive oil for brushing; 2 tbsp sesame seeds

By: Jules Mercer
Former acting food editor, delicious.

Published: 15 Jun 21
Updated: 18 Mar 24

Our easy feta, spinach, pea and sweetcorn pie is topped with golden filo pastry. With just 15 mins prep time, it’s a great vegetarian pick for lunches and picnics.

For more delicious combinations of cheese, veg and pastry, check out our vegetarian tart recipes, including a beautiful goat’s cheese and beetroot quiche.

Easy
June 2021

Test kitchen approved

Serves 4
Hands-on time 15 min

Our easy feta, spinach, pea and sweetcorn pie is topped with golden filo pastry. With just 15 mins prep time, it’s a great vegetarian pick for lunches and picnics.

For more delicious combinations of cheese, veg and pastry, check out our vegetarian tart recipes, including a beautiful goat’s cheese and beetroot quiche.

Vegetarian recipes

Nutrition: per serving

Calories: 530kcals
Fat: 27.6g (10.1g saturated)
Protein: 25.6g
Carbohydrates: 42.5g (3.3g sugars)
Fibre: 4.5g
Salt: 1.8g

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Ingredients

130g frozen spinach, defrosted
150g frozen peas, defrosted
2 sweetcorn cobs, kernels sliced off (or 50g frozen sweetcorn, defrosted)
3 medium free-range eggs, beaten
Small pinch grated nutmeg
200g feta, roughly crumbled
Small bunch mint, roughly chopped
Grated zest and juice 1 lemon
7 filo pastry sheets (we used Jus-Rol)
Olive oil for brushing
2 tbsp sesame seeds

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Method

Heat the oven to 180ºC fan/gas 6. Squeeze the spinach in a sieve with the back of a wooden spoon to remove as much moisture as possible, then put in a large bowl with the peas, sweetcorn, eggs, nutmeg, feta and mint. Season with black pepper and a little salt, add the lemon zest and juice, then mix well.
Lay a sheet of filo in the base of the pan/tin, brush with olive oil, then add the remaining sheets, brushing with oil as you go and fanning them out so the pan/tin is evenly covered with a large (about 12-15cm) overhang all round.
Spoon the filling into the pan/tin, then fold the overhanging pastry over the filling, scrunching to give a ruffled top. Brush with olive oil and sprinkle with the sesame seeds.

Cook on the hob, on a medium heat, for 5 minutes to crisp the base of the pie, then bake for 20-25 minutes until golden and firm to the touch. If the top browns too quickly, cover loosely with foil. Remove the pie and allow to cool. Serve as is, or with a big dollop of aioli.