Greek feta and spinach filo tart

I absolutely LOVE this Greek feta and spinach filo tart! It’s what I fall back on when I don’t know what to cook or I simply don’t have much time. It is perfect for quick lunches, lazy days, picnics in summer and it keeps for a few days allowing deeper flavours to develop.


  • 1 pack filo pastry, fresh or defrosted
  • 300g cheddar cheese, grated
  • 1 block of feta, drained and roughly crumbled
  • 4 eggs
  • 400g spinach, washed
  • 100g walnuts, dry roasted to intensify flavours
  • A few rosemary sprigs, leaves picked
  • A good handful of thyme or lemon thyme, leaves picked
  • Zest of 2 lemons
  • Olive oil
  • Salt
  • Pepper


  1. Pre-heat your oven to 200c and line a baking tray with baking paper.
  2. Carefully unfold the filo pastry and cover with a damp cloth to keep from drying out.
  3. In a large bowl roughly mix the feta, cheddar, spinach, eggs, nuts of choice, rosemary, thyme and lemon zest. Add salt and pepper to taste.
  4. Brush some olive oil on each of the filo sheets as you layer your baking tray. Make sure to cover each sheet entirely as this will give the filo its crunch. Work your way around the tray, layering the filo sheets in all directions so there are no gaps.
  5. When the tray is assembled pour in the feta and spinach mixture and gently fold over the excess filo.
  6. Place in the oven and bake for approx. 30-40 minutes or until the mixture has set and the filo sheets are golden.
  7. Let cool and serve with a nice side salad and a glass of white wine.

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