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Spinach, Mushroom & Feta Filo Bake

  • Total Time: 35 minutes
  • Yield: 4 1x


Units Scale
  • 3 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 250 g mushrooms, sliced
  • 250 g frozen spinach
  • 200 g feta, crumbled
  • 3 eggs, beaten
  • 2 tsp sesame seeds
  • 6 sheets of filo pastry


  1. Preheat the oven to 160c fan forced.
  2. Remove frozen spinach and pastry from the freezer to thaw and set aside.
  3. Heat 2 Tbsp oil in a medium saucepan over medium-high heat. Add onion and saute for 2-3 minutes until they soften. Then add garlic and mushrooms – saute for another 3-4 minutes then set aside.
  4. Squeeze the frozen spinach so you get most of the moisture out and add into a large mixing bowl together with eggs, feta, sesame seeds, and the cooked mushroom mix. Season with salt and pepper.
  5. Place the mixture into a medium baking dish and top with 1 layer of filo pastry, then brush with some olive oil. Repeat with the remaining filo sheets on top and brush with oil each time and then bake in the oven for 25-30 minutes until the pastry is crispy and golden.


  • The filo pastry will need to defrost (soften) a bit so that it can be handled easily. Don’t worry if the filo breaks in parts – it will be quite forgiving when it’s cooked so just place it down in layers even if it is not in one sheet.
  • You can also use fresh baby spinach leaves here and just add them into the saucepan and saute with the mushrooms to wilt them down.
  • Prep Time: 5 mins
  • Cook Time: 30 mins

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