Recipe: Spiral Filo Pie


This looks great when served up to friends or family... a crispy golden spiral pie made from filo pastry and crammed full of all the delicious things. Spinach, feta, pine nuts, lentils, rice and fresh herbs... a true vegetarian feast!


  • 150 g long grain rice
  • 150 g green lentils
  • 750 ml veg stock
  • 2 onions
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 250 g feta cheese
  • 500 g fresh spinach
  • 50 g fresh parsley
  • 100 g pinenuts
  • 1 lemon
  • 12 sheets of filo pastry
  • 150 g butter, melted
  • 1 tsp sea salt
Cook and drain the rice

Step 1

Cook And Drain The Rice

Heat a pan of salted water to the boil, then add the rice and cook for 9 minutes. Drain and cool the cooked rice.

Cook and drain the lentls

Step 2

Cook And Drain The Lentls

Heat the veg stock in another pan and add the lentils to simmer for 30 minutes until just al dente. (You might want to add a little more water as you go if they absorb too much.) Drain and cool the cooked lentils.

Soften the onions

Step 3

Soften The Onions

Peel and finely dice the onions and garlic. Sweat them in a saucepan with a little olive oil for 5-6 minutes until they soften and sweeten. (It’s best to use a lid to help trap in the steam.) Stir the ground spices into softened golden onions and cook for another 30 seconds before removing from the heat.

Prep spinach

Step 4

Prep Spinach

Place the spinach in a large bowl and boil a kettle for of water. Pour the boiling water over the spinach and, using tongs, move the leaves about so that they all wilt. Drain the spinach and squeeze as much water out as possible, this is best done in a clean tea towel.

Blitz and mix filling

Step 5

Blitz And Mix Filling

Blitz the spinach up in a food processor with the parsley, zest and juice of the lemon and the feta cheese. Mix this with the cooked lentils and rice and season generously with salt & pepper.

Butter the pastry

Step 6

Butter The Pastry

Lay 3 layers of buttered filo pastry down on top of one another on a large workspace with the longest side facing you. Repeat with 3 more beside it, slightly overlapping, and 3 more beside that so that you have almost a meter long sheet of 3-ply pastry.

Roll and spiral

Step 7

Roll And Spiral

Preheat an oven to 200°C. Press the rice and lentil mixture into a sausage right along the length of the pastry but in the third nearest you. Brush all over the pasty with more butter, then roll it up, away from you to create a huge sausage roll. Coil the sausage around on itself, starting with the middle and rolling it outwards, then transfer to a baking paper lined baking sheet. Brush all over with more butter and sprinkle with sea salt.

Bake and serve

Step 8

Bake And Serve

Bake in the oven for 30 minutes, then allow to rest for 20 minutes before serving with plenty of salad.

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