Lunch · Albanian
Albanian Spinach and Feta Filo Pie
Albanian spinach and feta filo pie with crisp layers, a well-drained filling, vegetarian-cheese guidance and clear make-ahead storage.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Serves
- 6 lunch servings (6 wedges)
Cook it
Method
Thaw the filo according to its packet directions. Heat the oven to 175°C (350°F). Set a 30 cm round metal baking pan nearby, brush it lightly with olive oil, and cover the unused filo with a barely damp clean towel so it does not dry out.
Put the chopped spinach in a large colander. Toss it with 5 ml (1 teaspoon) of the salt, massage briefly, and leave for 10 minutes. Squeeze firmly in handfuls until very little liquid comes out; a dry filling helps the bottom pastry stay crisp.
Mix the drained spinach with the feta, green onions, beaten eggs, remaining 2.5 ml (½ teaspoon) salt and 60 ml of the olive oil. The filling should be evenly combined without a pool of liquid at the bottom of the bowl.
Lay two filo sheets in the pan, letting the edges overhang slightly, and brush them lightly with oil. Continue in pairs until 16 sheets form the base, rotating the sheets so the pan is covered evenly. Keep the remaining sheets covered between additions.
Spread the spinach filling evenly over the pastry without pressing it into a dense layer. Cover with the remaining 14 filo sheets in pairs, brushing each pair lightly with oil. Fold the overhanging base sheets inward to seal the edge, then brush the top with a final thin film of oil.
Score the top into six wedges without cutting through the base. Bake for 45 to 55 minutes, until the filo is deeply golden, the filling is set and the centre reaches 71°C (160°F) if checked with a food thermometer. If the top browns too quickly, cover it loosely with foil for the final minutes.
Rest the pie in the pan for 15 minutes so the filling firms and the layers settle. Cut through the scored wedges and serve warm. Add yoghurt, buttermilk or a green salad separately if wanted; they are serving suggestions rather than included quantities.
Make it work
Useful substitutions
- Filo sheet dimensions vary. Keep the total near 30 sheets and build an even base and top rather than forcing a sheet count into an unsuitable pan.
- Frozen spinach can replace fresh only after it is fully thawed and squeezed very dry; weigh 680 g before thawing only if the package provides an equivalent fresh-spinach yield.
- Choose feta labelled suitable for vegetarians or made with vegetarian or microbial rennet; traditional rennet can be animal-derived.
Keep it well
Storage and reheating
- Serve warm after the 15-minute rest. Do not leave the egg-and-cheese pie at room temperature for more than 2 hours.
- Cool leftovers promptly, cover and refrigerate within 2 hours. Use refrigerated leftovers within 3 to 4 days.
- Reheat only the portions needed in a 180°C oven until the centre reaches 74°C (165°F). The microwave is quicker but softens the filo.
Recipe notes
Sources and cooking notes
Adapted from the Wikibooks Albanian Vegetable Pie formula. This version keeps the source filo, spinach, feta, green onions, eggs, olive oil, salt and 175°C oven, while defining the pan, dividing the oil and salt, draining the filling, adding doneness cues, a resting period, storage guidance and vegetarian-cheese labeling.
- Cookbook:Albanian Vegetable Pie — Pinned source for the Albanian spinach-and-feta filo pie identity, ingredients, layering method, oven temperature and approximate baking time.
- AI Love Food editorial methodology — Defined pan size, divided measures, filling-moisture control, sensory cues, yield, resting, substitutions and storage guidance.
- FoodSafety.gov: Safe Minimum Internal Temperatures — Egg dishes should reach 71°C (160°F).
- USDA FSIS: Leftovers and Food Safety — Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 74°C (165°F).
- Vegetarian Society: Which cheeses are suitable for vegetarians? — Choose feta labelled suitable for vegetarians because traditional rennet can be animal-derived.
Cooking tips and troubleshooting
Keep filo flexible
Filo dries and cracks quickly. Keep the stack covered with a barely damp towel, uncovering only the sheets you are placing in the pan.
Remove spinach moisture
The salting and squeezing step matters more than packing the filling tightly. Excess water steams the lower layers and can leave the base soft.
Brush lightly, not heavily
The source provides 240 ml oil for the pan, filling and many pastry layers. Use thin, even films and stop short of puddles; a little may remain depending on sheet size and pan shape.
Judge doneness in the centre
A golden top alone does not prove the egg filling is set. Check the centre through a scored line; it should be firm and reach 71°C (160°F) if measured.
Recipe source and licence
Adapted by AI Love Food from Cookbook:Albanian Vegetable Pie by Wikibooks contributors (contributor history). This adapted recipe text is available under CC BY-SA 4.0. The image is credited separately.
Adapted from Cookbook:Albanian Vegetable Pie. Keeps the source’s filo, spinach, feta, green onions, eggs, olive oil, salt and 175°C oven. Defines a 30 cm pan, divides the oil and salt, adds spinach-draining and filo-handling detail, gives 45–55 minute doneness cues plus a 15-minute rest, and adds vegetarian-cheese, storage and reheating guidance. Adapted recipe text is licensed under CC BY-SA 4.0. The image is an original AI-generated illustration.