Recipe: Spinach, Potato and Feta Pie

The curse of the food blogger is the use of their material without permission and without quoting the original source. Even high profile publications seem not to mind using both photos and content and claiming it as their own. You only have to watch the twitter feed of bloggers and authors to see the angst that it causes.

In the early days of my blogging, there were several recipes that were 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 was also reproduced multiple times without permission.You can still find exact reproductions if you look, and some where small alterations have been made.

These days I am much more assertive. I simply send the offending party an official invoice without notification, for my standard rate for creating and testing recipes and having them published under someone else’s name.

This is the original version of the recipe. It 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 terrific today.

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.

Similar recipes include Grape Leaf Rice Pie, Tomato Tarte Tatin, and Cheese and Eggplant Torte.

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

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
100 g feta, crumbled 1 Tblspn fresh coriander, chopped salt and pepper
8 sheets filo pastry 50 g melted butter

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

Cook the potato pieces 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 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 and butter, overlapping to coverall 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.

This recipe is cross posted with our sister site, A Life (Time) of Cooking; it appears here as part of our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.