Spinach and Feta Filo Loaf

When I made this I found it a little tricky especially with layering the filo pastry. I bought the feta cheese already chopped and cheddar cheese grated I also needed help grating the lemon. I served it with a pancetta, balsamic salad and new potatoes.


  • 5 Eggs
  • 300g Feta Cheese
  • 50g Cheddar Cheese
  • 100g Pinenuts
  • 400g Baby Spinach
  • Grated Nutmeg
  • 1 lemon
  • dried oregano


I adapted the method to suit me and make it easier.

Turn oven on, temp 180C

Toast your pine nuts in a dry frying pan until golden. In a bowl crack the eggs, crumble in feta cheese and grated cheese. Add a pinch of pepper a couple pinches of dried oregano, zest of lemon and a little olive oil. Add the nuts and mix well.

In a large pan heat up a knob of butter and some olive oil and cook the spinach. Once cooked drain excess liquid and add to egg mixture. Next start to layer your tin (I used a bread loaf tin)with your filo pastry. Arrange 4 sheets of your filo pastry in tin making sure you have enough hang over to cover top, then brush with olive oil, repeat until you have 3 layers. Add your egg mixture into tin and fold the filo sheets on top. Brush with a little olive oil and bake for 35-40 minutes.

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