Spinach, Potato and Feta Pie

Spinach, Potato and Feta Pie

Over the years of my blogging (since 1995), there have been a number of recipes that have been stolen dozens if not hundreds of times. My Dal Makhani was the most used by others, and surprisingly, this recipe for Potato, Spinach and Feta Pie too. You can still find exact reproductions if you look, and in some places small alterations have been made.

This is the original version of the recipe – well, almost. Over the years I have added turmeric to the mixture. The original recipe appeared on my first blog, called Food Matters, no longer in existence, in 1998, so it truly is a retro recipe. The pie is still as terrific today as it was then.

Similar recipes include Grape Leaf Rice Pie, Tomato Tarte Tatin, and Cheese and Eggplant Torte. Meanwhile have a look at the collection of Feta recipes we put together for you.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

Browse all of our Pies and all of our Spinach and Potato recipes. Or explore our Early Autumn dishes.

Spinach, Potato and Feta Pie

Spinach, Potato and Feta Pie

ingredients
400 g medium potatoes, peeled and cut into 2 cm cubes
60 g butter
1 large leek , washed and sliced
1 clove garlic, chopped or crushed
0.5 tspn cumin seeds
250 g spinach
0.5 tspn turmeric powder
100 g feta, crumbled
1 Tblspn fresh coriander, chopped
sea salt and black pepper, to taste

8 sheets filo pastry
50 g melted butter

method
Heat the oven to 190C and grease a 22 cm round (1 litre) oven pie dish.

Cook the potato pieces in boiling water until tender. Drain and arrest cooking by running under cold water. Drain well.

Heat the butter in a large frying pan, add the leeks, garlic and cumin seeds and cook over low heat, stirring occasionally, until the leeks are softened. Add the spinach and turmeric and cook until all the liquid in the pan is evaporated. Stir in the potatoes, feta and fresh coriander, season to taste with salt and pepper and mix well.

Layer 2 sheets of filo pastry together, brushing each with a little of the melted butter. Fold the sheets in half lengthwise and put into the prepared pie dish, letting the edges overhang. Repeat with the remaining filo pastry and butter, overlapping with the other pieces, to cover all of the base of the dish.

Spoon the potato mixture into the dish and fold the overhanging edges into the centre over the filling. Brush the pastry with the remaining butter and bake in the preheated oven for about 30 minutes or until the pie is golden brown.

Cut the pie into large slices and serve hot with a green salad.

recipe notes and alternatives
If you would like to add Indian flavours to this, add 1 – 2 finely chopped green chillies and 1.5 tspn grated ginger root with the leeks. When adding the spinach, also add 0.5 tspn coriander powder, 0.5 tspn Indian chilli powder (or to taste), and 0.5 tspn fenugreek seeds. Continue to cook as directed. You can omit the feta if you prefer, although it adds a delightful sour note as well as its creaminess.

This recipe is cross posted with our sister site, Heat in the Kitchen; it appears there as part of our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

07/98

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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