Salad Leaves Filo Pie

Golden filo sheets filled with salad leaves, feta cheese/vegan feta and sesame seeds. It's crunchy, creamy and super easy. 


  • No salad leaves? Use spinach, kale or cavolo nero instead. 
  • No feta? Try with ricotta instead. 
  • No eggs? Use chia seeds or flax seeds instead. 
  • No filo pastry sheets? Try with a ready rolled puff pastry/vegan puff pastry instead.

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Servings: 4


200 g Mixed salad leaves

120 g Feta / Vegan feta

3 Eggs / Flax seed

2 Garlic cloves (grated )

1 tsp Lemon zest

Salt & pepper

6 Filo pastry sheets

Olive oil

1 tbsp Sesame seeds


  1. Preheat the oven to 180 C/160 fan/4 gas mark. Roughly chop the salad leaves.
  2. In a large frying pan heat 1 tbsp of olive oil over medium-high heat. Add the salad leaves and cook until wilted, for about 4 minutes. Turn off the heat and set aside. When cool enough to handle, squeeze out any excess water, using your hands.
  3. In a large mixing bowl, combine the eggs, feta, garlic, lemon zest, and a generous pinch of both salt and pepper.
  4. Add the salad leaves to the egg mixture. Mix to combine.
  5. Lightly grease a baking dish with olive oil. Add a layer of filo pastry, letting the edges overhang slightly. Brush with a little olive oil, then add another layer of pastry, repeating until you have done the 6 layers.
  6. Spoon the mixture into the filo pastry case. Bring the edges of the dough up and over the salad leaves.
  7. Gently brush the filo pastry with a little olive oil and sprinkle the sesame seeds over.
  8. Transfer to the oven and bake for 25-30 minutes, until the filo is golden brown.
  9. Serve warm or at room temperature. 
Oddbox image

How to store

Store in the fridge for up to 3 days. Reheat in a hot oven for 10 minutes. 


The tart is lovely served with simple roasted vegetables, or cut into small pieces and added to a sharing board.