Courgette, Feta and Mint Filo Pie - Filo Pie Recipes and Ingredients


  • 4 sheets filo pastry
  • 3 tbsp olive oil
  • 1 onion, finely sliced
  • 3 garlic cloves, finely grated or crushed
  • 3 medium courgettes, grated
  • 160g baby spinach leaves
  • 125g sultanas
  • 35g dried breadcrumbs
  • 200g feta, crumbled
  • 30g mint, leaves picked and finely chopped
  • 1 tbsp white wine vinegar
  • ¼ tsp chilli flakes, optional


Calories columnFat columnSaturates columnSugars columnSalt column
307 per serving
15% %GDA
14g per serving
20% %GDA
6g per serving
30% %GDA
17g per serving
19% %GDA
1.10g per serving
18% %GDA


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 20cm fluted tart tin.

  2. Unroll the filo and brush one sheet with the oil, then lay the pastry into the cake tin, allowing the edges to hang over the edges.

  3. Repeat with the remaining filo and all but 1 tsp oil, until you have a loosely lined, pastry filled case. Set aside.

  4. Heat a large sauté pan until hot. Add the oil and onion and cook over a gentle heat until softened.

  5. Add the garlic and cook for another minute, then stir in the grated courgettes and turn the heat up.

  6. Cook for 2 minutes until just softened then stir in the spinach and cook for another 2 minutes until wilted down.

  7. Remove from the heat and set in a colander over the pan to allow any excess water to drain out.

  8. Tip into a bowl and add the sultanas, breadcrumbs, feta, mint, vinegar and chilli and mix really well. Season with black pepper.

  9. Pile into the filo lined tin, and pull the sides up over the filling loosely. Bake in the oven for 35 minutes until golden brown and hot through.

  10. Serve hot, warm or cold with a mixed salad.