Salad Leaves Filo Pie

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


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

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/gas mark 4. Roughly chop the salad leaves.
  2. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the salad leaves and cook until wilted (about 4 minutes). Turn off the heat and set aside. Squeeze out any excess water when it's cool enough to handle.
  3. In a large mixing bowl, mix the eggs, feta, garlic, lemon zest, and a big pinch of salt and pepper.
  4. Add the salad leaves to the egg mixture and mix well.
  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 six layers.
  6. Spoon the mixture into the filo pastry case. Lift 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 on top.
  8. Transfer to the oven and bake for 25-30 minutes, until the filo is golden brown.
  9. Serve warm or at room temperature. Enjoy!
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.