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Cheese & Spinach Pie


  • 1 bunch fresh spinach
  • 20g Australian butter
  • 1 cup chopped spring onions
  • 125g Australian feta cheese, crumbled
  • 200g Australian curd-style cottage cheese
  • 1/4 cup grated Australian parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 4 eggs, lightly beaten
  • 1/2 teaspoon nutmeg
  • salt and ground black pepper, to taste
  • 6 rashers lean bacon, diced
  • 250g filo pastry
  • 125g Australian butter, melted
  • 1 teaspoon poppy seeds
Download Recipe (PDF)


  1. Wash spinach and shred leaves. Place in a frypan with one tablespoon of water, cover and steam until leaves begin to wilt. Drain off all liquid and place in a bowl to cool. Melt butter in the frypan and saute the onion, spinach, cheeses, herbs, eggs, seasonings and bacon. Butter a quiche dish and line with 5 sheets of filo pastry, brushing each sheet with melted butter in between. Pour in the spinach filling and brush the edges of the pastry with butter. Place the remaining filo pastry on top, brushing each sheet in between with melted butter. Sprinkle with poppy seeds and cook at 180C for 45 minutes. Allow to cool slightly before slicing.


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