Name: Cheesy Spinach and Filo Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: Filo dough sheets; 3 tbsp olive oil (for brushing); 2 cups cooked spinach (450 g), sautéed with a pinch of salt and pepper; 100 g cream cheese (vegan or regular); 1/2 cup sun-dried tomatoes (75 g), chopped; 2 cups shredded cheese (200 g), such as mozzarella, feta, or vegan blend; 1/2 cup caramelized onions (120 g); 1 cup mushrooms (200 g), sautéed with garlic and olive oil; 1/4 cup roasted red peppers (60 g), thinly sliced; 1/4 cup additional sun-dried tomatoes (35 g), thinly sliced; 2 tbsp chopped fresh herbs (parsley or dill); Salt and pepper, to taste

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Cheesy Spinach and Filo Pie is a culinary marvel, transforming simple ingredients into a golden, crispy masterpiece right in your skillet. Imagine flaky layers of filo dough embracing a rich, savory filling of tender spinach, earthy mushrooms, sweet sun-dried tomatoes, and creamy cheeses, all cooked to perfection. This Mediterranean-inspired pastry is surprisingly easy to make and delivers an impressive, gourmet experience with minimal effort, making it ideal for weeknight dinners or casual gatherings.

This Cheesy Spinach and Filo Pie is a celebration of texture and flavor, combining the delicate crispness of filo with a luscious, cheesy, and vegetable-packed interior. It’s incredibly versatile, adaptable to various dietary preferences, and promises to become a beloved staple in your kitchen for its simplicity and irresistible taste, You can visit our website for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Effortlessly Crispy	Cooked in a skillet for a perfectly golden and crunchy crust.
Flavorful & Rich	Packed with savory spinach, mushrooms, sun-dried tomatoes, and creamy cheeses.
Quick Preparation	Ready in just 30 minutes, ideal for busy weeknights.
Highly Versatile	Easily adaptable to your favorite ingredients and dietary needs.
Impressive Yet Easy	Looks like a gourmet dish but is simple enough for any home cook.

An Overview of Flavors and Textures

The Cheesy Spinach and Filo Pie offers a delightful dance of textures and a symphony of savory flavors.

The filo dough sheets bake into incredibly crispy, airy, and golden layers, providing a delicate crunch that beautifully encases the rich filling.

Inside, the cooked spinach lends an earthy, slightly bitter counterpoint, which is balanced by the meaty bite of sautéed mushrooms. The intense, sweet-tartness of sun-dried tomatoes bursts through, adding a concentrated umami depth, while caramelized onions contribute a mellow, sweet foundation.

Creamy cream cheese melts into luscious pockets, and a generous blend of shredded cheeses (like mozzarella or feta) creates a gooey, salty, and incredibly satisfying core.

Fresh herbs like parsley or dill infuse the entire pie with a vibrant, aromatic freshness, making every bite a rich and multi-layered experience.

The Star of the Show: Flaky Filo Dough

While the savory filling is undeniably delicious, the true magic and defining characteristic of this Cheesy Spinach and Filo Pie lie in its incredible filo dough.

This delicate, paper-thin pastry is the unsung hero, transforming simple ingredients into a gourmet experience. When brushed with olive oil and baked, each translucent sheet crisps into a myriad of golden, airy layers, creating an irresistible crunch that contrasts beautifully with the soft, rich filling.

The beauty of filo is its ability to deliver a wonderfully light, yet satisfyingly crisp texture without being heavy or dense, elevating this pie from good to absolutely extraordinary.

Mastering the gentle handling of filo is key to achieving that signature flaky crust that defines this stunning Mediterranean pastry.

How to Make Your Cheesy Spinach and Filo Pie

Creating this delicious Cheesy Spinach and Filo Pie is a straightforward process of layering flavors and achieving that perfect crispy crust. Follow these steps for a truly impressive result.

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4 Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
For the Pie:	As needed	Filo dough sheets
	3 tbsp	Olive oil	For brushing sheets
	2 cups (450 g)	Cooked spinach	Sautéed with a pinch of salt and pepper
	100 g	Cream cheese (vegan or regular)	Cut into small pieces or spoonfuls
	1/2 cup (75 g)	Sun-dried tomatoes, chopped
	2 cups (200 g)	Shredded cheese	Such as mozzarella, feta, or vegan blend
	1/2 cup (120 g)	Caramelized onions
	1 cup (200 g)	Mushrooms	Sautéed with garlic and olive oil
	1/4 cup (60 g)	Roasted red peppers, thinly sliced
	1/4 cup (35 g)	Additional sun-dried tomatoes, thinly sliced	For extra flavor and garnish
	2 tbsp	Chopped fresh herbs	Parsley or dill
	To taste	Salt and pepper

Instructions

Prepare the Pan: Lightly oil a non-stick or cast-iron skillet (about 9-10 inches/23-25 cm in diameter). Carefully line the bottom of the skillet with 2 to 3 sheets of filo dough, allowing the edges to generously come up and overhang the sides of the pan. Gently brush each individual filo sheet lightly with olive oil as you layer them. This ensures crispness.
Layer the Filling: Begin by sprinkling half of the shredded cheese evenly over the filo dough base in the pan. Next, layer the cooked spinach, sautéed mushrooms, chopped sun-dried tomatoes, roasted red peppers, and caramelized onions over the cheese. Evenly add spoonfuls of cream cheese on top of these layers. Finish by sprinkling the remaining shredded cheese over the filling and scatter the chopped fresh herbs (parsley or dill) on top.
Seal the Pie: Carefully fold the overhanging filo edges from the base layer over the filling, creating a rustic seal. Then, top the pie with 2 to 3 more fresh filo sheets, brushing each one lightly with olive oil as you layer them. Gently tuck in any excess filo edges around the perimeter of the pan to fully seal the pie and create a neat appearance.
Cook the Pastry: Place the skillet over medium heat on your stovetop. Cook for 5 to 7 minutes, or until the bottom filo crust is beautifully golden brown and crisp. To cook the other side, carefully place a large, flat plate or a cutting board directly over the pan. With one swift, confident motion, flip the pie onto the plate. Then, slide the pie carefully back into the pan (uncooked side down) to cook the other side until it’s also golden and crisp, about 5-7 more minutes.
Serve: Once both sides are golden and crispy, remove the pie from the heat. Let it rest in the pan for 2 to 3 minutes before carefully transferring it to a cutting board. Slice the pie into wedges using a sharp knife. Serve warm, and for an optional touch, accompany it with a fresh side salad or a dollop of cooling yogurt or tzatziki.

Expert Tips for Your Filo Pie

Category	Tip
Filo Handling	Filo dough dries out quickly! Keep unused sheets covered with a damp cloth while you work. Brush each sheet well for best crispness.
Filling Prep	Ensure spinach and mushrooms are well-drained after cooking to prevent a soggy bottom crust.
Customization	Use your favorite combination of cheeses and herbs to make it your own. Try goat cheese for a tangy kick.
Dietary Adapting	This pie is easily adaptable to vegan or vegetarian diets with plant-based cream cheese, shredded cheese, and caramelized onions (if made without butter).
Serving Versatility	Fantastic on its own, with a simple green salad, or a refreshing dollop of Greek yogurt or tzatziki.

Conclusion: Your Deliciously Easy Skillet Mediterranean Pastry

The Cheesy Spinach and Filo Pie is more than just a dish; it’s a testament to the fact that gourmet flavors and impressive presentation can be achieved with simplicity, right on your stovetop. With its irresistible crispy layers and a rich, savory filling, this Cheesy Spinach and Filo Pie is a true delight. Whether for a quick meal or to share with loved ones, get ready to savor every golden, cheesy bite!

Frequently Asked Questions (FAQ)

Can I bake this filo pie in the oven instead of a skillet? Yes, you can! After assembling in an oven-safe dish (like a pie plate), bake it in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until golden brown and crispy.

How do I prevent the filo from tearing when handling it? Filo is delicate. Work gently and keep unused sheets covered with a damp cloth to prevent drying. If a sheet tears, don’t worry—just patch it with another piece and brush with oil; the layers will hide it.

Can I make the filling ahead of time? Yes, you can prepare the spinach, mushrooms, and caramelize the onions a day or two in advance. Store them separately in airtight containers in the refrigerator. Assemble the pie just before cooking for the best crispness.

What other vegetables can I add to the filling? Feel free to customize! Roasted bell peppers, artichoke hearts, crumbled cooked eggplant, or roasted zucchini would all be delicious additions to this pie.