Jamie Oliver's Spinach Feta Filo Pie Recipe: Savory Herbed Layers With Crispy Edges

Jamie Oliver’s spinach feta filo pie delivers the perfect balance of crispy, golden layers and creamy, herbed filling—ideal for savory dessert lovers. The secret lies in properly layering thin filo sheets and baking until the edges turn beautifully golden, creating that satisfying crunch.

I’ve perfected this recipe after years of testing, ensuring every slice offers tender spinach, tangy feta, and aromatic herbs in every bite.

This dish transforms simple ingredients into something restaurant-worthy, requiring just 30 minutes of prep and 45 minutes in the oven. The filo pastry creates delicate, flaky layers that crisp up perfectly, while the filling—packed with wilted spinach, crumbled feta, and fresh dill—adds rich, savory depth.

The result is a pie that’s elegant enough for dinner parties but easy enough for weeknight meals.

What makes this recipe stand out is the crispy texture achieved through precise baking techniques, paired with the creamy, herby filling that melts in your mouth. The golden crust contrasts beautifully with the soft interior, making each slice irresistible.

Optional garnishes like lemon zest or extra herbs elevate the presentation without complicating the process.

Whether you’re serving this as a main course or a showstopping appetizer, it’s a dish that impresses every time. Let’s get started on creating Jamie Oliver’s signature filo pie—where crispy edges meet creamy perfection.

Ingredients for jamie oliver spinach feta filo pie

Crispy filo layers and creamy herbed filling transform simple ingredients into restaurant-quality perfection.

The filo pastry is non-negotiable—Filopastaki or Filo Factory brands yield the thinnest sheets for optimal crispiness. Store-bought is fine, but avoid pre-cut filo packs; individual sheets layer better. Fresh spinach is essential here—organic baby spinach from Whole Foods or a local market wilts perfectly without bitterness. For the feta, Kalamata or Greek varieties provide the best crumble and tang. Always opt for high-fat feta (at least 50% fat) to balance the delicate filo layers. The dill should be vibrant green—Trader Joe's or Costco often carry the freshest bunches.

No baby spinach? Regular spinach at half the amount works, but remove stems thoroughly. Substitute feta with ricotta or goat cheese for a creamier texture, though the tang will differ. Fresh dill unavailable? Dried dill at one-third the quantity preserves flavor, though fresh is ideal. The red bell pepper adds subtle sweetness—roasted for 10 minutes first deepens the flavor. For a sharper bite, add 1 tsp red pepper flakes to the filling. The egg wash ensures a golden finish; egg whites only work for a lighter crust if preferred.

Assembled filo pie keeps 3-4 days in an airtight container at room temperature, though best enjoyed fresh. For longer storage, freeze portions for up to 3 months—wrap tightly in plastic wrap before sealing in a freezer bag. Reheat at 350°F for 15 minutes until edges crisp again. The filling reheats beautifully, though the filo loses some crispness. Garnish with extra dill or lemon zest just before serving to maintain presentation.

Step-by-step instructions for Jamie Oliver's spinach feta filo pie recipe

Mastering this savory filo pie comes down to technique—not just layering, but timing and crisping. Here's how to achieve those golden, shatteringly crisp edges while keeping the filling rich and herbed.

Preheat your oven to 375°F while you prepare the filling. In a large skillet, melt 0.5 cup unsalted butter over medium heat. Add the 0.25 cup finely chopped red onion and 0.5 cup diced red bell pepper, cooking for 5-6 minutes until softened and translucent. This foundational step prevents a watery filling later.

Push the vegetables to one side of the pan and add the 3 minced garlic cloves. Cook for 30 seconds until fragrant—don't let it brown, or it'll turn bitter. Stir in the 10 oz fresh spinach leaves and cook just until wilted, about 2 minutes. Drain any excess liquid and transfer to a mixing bowl.

Add the 1.5 cups crumbled feta cheese, 0.5 cup chopped fresh dill, 1 tbsp lemon juice, 1 tsp diamond crystal kosher salt, and 0.5 tsp ground black pepper. Mix gently—just enough to combine. The filling should be chunky but cohesive, with visible feta and herbs distributed evenly. This texture ensures each bite delivers all the flavors.

Brush a 9x13-inch baking dish with 0.25 cup extra-virgin olive oil, then layer 6 filo pastry sheets one at a time, brushing each sheet with the remaining 0.25 cup extra-virgin olive oil and 0.5 cup melted unsalted butter as you go. The oil and butter create a barrier that prevents sogginess and promotes crisping.

Spread the spinach-feta filling evenly over the filo base, leaving a ½-inch border around the edges. This border is critical—it allows the filo to crisp without curling up. For the top layer, brush another 6 filo sheets with the same oil-butter mixture, then fold them over the filling in a pinwheel pattern. This technique creates those iconic crispy edges while keeping the center tender.

Press gently on the folded edges to seal, then use a sharp knife to trim any overhang. The pie should fit snugly in the dish. This step is where precision matters most—uneven layers lead to uneven crisping. For extra insurance, brush the top with the beaten 1 whole egg mixed with 1 tbsp water for a glossy finish that guarantees crispiness.

Bake the pie for 40-45 minutes until the edges are deep golden brown and the center is just set. The key is patience—filo needs time to crisp properly. If the top browns too quickly, tent it loosely with foil after 25 minutes to prevent burning while the base finishes cooking.

You'll know it's done when the edges sound hollow when tapped and the internal temperature reaches 185°F. Let it rest for 10 minutes before slicing—this allows the filling to set and the layers to firm up. The contrast between the crispy, almost papery filo and the creamy, herbed filling is what makes this dish exceptional.

Slice into 6 equal portions and serve warm. The first bite should deliver that satisfying crunch followed by the rich, tangy spinach-feta filling. If the edges aren't crisp enough, simply return the pie to a 350°F oven for 5-10 minutes to finish crisping.

Essential equipment for this dish

Filo Pastry Essentials

Invest in a high-quality filo pastry—brands like Filopastaki or Filo Factory yield the thinnest, most delicate sheets for that signature crisp. Store them in the fridge until ready to use, and keep the package sealed to prevent drying.

I always double-check the expiration date, as stale filo becomes brittle and cracks during baking. 🍞

Baking Dish Matters

A 9x13-inch baking dish is ideal for this recipe, but any oven-safe dish with similar dimensions works. I prefer ceramic or glass dishes because they distribute heat evenly and create that perfect golden crust.

Avoid dark-colored metal pans—they can over-brown the filo before the filling is fully cooked. Always preheat the dish in the oven for 5 minutes before adding the filo layers to ensure even crisping.

Butter & Oil Brush

Use a pastry brush (like Silpat’s silicone brush) to evenly coat each filo sheet with melted butter and olive oil. This creates a moisture barrier that prevents sogginess and promotes crispiness.

I melt ½ cup unsalted butter and mix it with ¼ cup extra-virgin olive oil for the perfect balance of richness and crisp texture. Keep a small bowl of this mixture nearby while assembling—you’ll go through it quickly!

Egg Wash for Crisp Edges

A beaten egg wash (1 whole egg + 1 tbsp water) brushed on the top filo layer before baking guarantees a golden, shatteringly crisp crust. This step is non-negotiable for that restaurant-quality finish.

I whisk the egg wash in a small bowl, then use a small pastry brush to apply it evenly. For extra shine, add a pinch of salt to the egg wash—it enhances browning and adds subtle flavor. 💫

Sharp Knife for Clean Cuts

Invest in a sharp chef’s knife (like Wüsthof’s 8-inch) to trim the filo edges neatly. A dull knife crushes the filo, making it difficult to achieve crispy layers.

I always cut along the edges of the baking dish to ensure a clean, even finish. For extra precision, use a metal ruler as a guide when trimming overhang.

Oven Thermometer for Accuracy

Ovens run hot or cold, so I always use an oven thermometer (like Thermoworks’ Oven Thermometer) to confirm the temperature is accurate. Filo pie requires 375°F for even baking, and even a 25°F discrepancy can affect crispiness.

Place the thermometer near the center of the oven while preheating—this ensures your pie bakes perfectly every time. 🌡️

Frequently asked questions