Spinach and Egg Pie

clock 30 minutes + 40 minutes bowl Serves 8


  • 2 bunches spinach, trimmed
  • 8 sheets filo pastry
  • 60g butter, plus 10g extra, softened
  • 8 eggs, plus 4 hard boiled eggs, peeled and halved
  • 150g ricotta cheese
  • 1 cup cheddar cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/2 tsp dried nutmeg
  • Salt and pepper
  • 2 Tbsp dried breadcrumbs
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  • 1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 3cm-deep 22cm flan pan with removable base.

  • 2. In a saucepan of boiling, salted water, blanch spinach for 30 seconds. Drain well, cool, then chop roughly.

  • 3. Layer filo sheets, brushing between each with butter. Line pan with pastry stacks, overlapping to cover. Trim edges, leaving 3cm overhang, then place on an oven tray.

  • 4. In a large bowl, whisk eggs together with cheeses and nutmeg. Stir in spinach, then season.

  • 5. Arrange boiled egg halves, cut-side down, in pastry case. Cover with spinach mixture. Fold edges of pastry over filling. Sprinkle centre with breadcrumbs and dot with extra butter.

  • 6. Bake for 35-40 minutes until set in centre and golden on top. Serve cut into wedges.


  • • Energy 1292Kj • Protein 18g • Total Fat 22g • Saturated Fat 12g • Carbohydrates 9g • Sugars 1g • Sodium 652mg

  • Dietary information supplied by the New Zealand Nutrition Foundation.

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