Learn to make this super simple filo pan pies... Made with layers of filo pastry stuffed with sauteed onion, spinach and melted feta cheese. Served with a side of garlic and lemon dressed green beans. Perfect as a weeknight dinner or weekend lunch. 

20 Minutes. Vegetarian. 

Serves 2.

8 sheets filo pastry
250g baby spinach
1 brown onion
100g Australian feta
150g green beans
1 garlic clove
1 lemon

Prepare vegetables
Finely dice the onion, crush garlic and top and tail the beans.

Cook pies
Heat a pan to a medium heat with drizzle of olive oil. Sauté the onion for 3 - 5 minutes. Add the spinach and fold through until just wilted. Add crumbled feta and season with pepper. Stir to combine. Remove from pan and set aside. To make each pie, take two sheets of filo. Place one on top of the other in the shape of a cross. Spray or brush with olive oil. Squeeze excess liquid from the spinach mixture then spread 3 tablespoons in the centre of the pastry. Fold each side of the filo into the centre and flatten with the palm of your hand. Fold filo to form a neat parcel. Repeat until you end up with 2 pies per person. Bring a fry pan to a medium heat & spray with olive oil. Cook the pies for 1 - 2 minutes on each side until filo pastry is golden and puffy.

Cook beans
Bring the same pan to a medium heat and add a drizzle of olive oil. Sauté the beans and crushed garlic for 2 minutes then squeeze over juice of half the lemon. Season with salt and pepper. Remove from heat.

To serve
Plate pies and serve with beans and a slice of lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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September 28, 2016 by Timothy Ryder
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