Plates & pan meals
Pumpkin, spinach & feta filo pie
Roasted butternut pumpkin, spinach, ricotta and feta baked under crisp, golden layers of filo pastry — a generous vegetarian pie that slices beautifully.
- 100 min · 35 min hands-on
- Serves 6
- Roasting tray, baking paper, 23 cm springform tin or pie dish
- Contains milk, egg, wheat, gluten, sesame
- Vegetarian
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 20 g · 20%
- Carbs 33 g · 33%
- Fat 21 g · 46%
- Fibre 6 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 6 servings. Per-serve nutrition stays the same.
- 1,000 g
- 40 g
- 150 g
- 10 g
- 250 g
- 250 g
- 150 g
- 150 g
- 0.5 g
- 1 g
- 200 g
- 5 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 100 min- Heat the oven to 200°C conventional (180°C fan). Toss the pumpkin with 15 g of the olive oil on a lined roasting tray and roast for 25–30 minutes until tender and golden at the edges. Cool for 10 minutes.
- Meanwhile, heat 5 g of the oil in a large frying pan over medium heat and cook the onion for 6 minutes until soft. Add the garlic for 30 seconds, then the spinach in batches until wilted. Tip into a sieve, cool slightly and squeeze out as much liquid as possible.
- In a large bowl, beat the eggs, then stir in the ricotta, feta, nutmeg and pepper. Gently fold through the spinach mixture and roasted pumpkin, keeping some pumpkin in chunks.
- Reduce the oven to 180°C conventional (160°C fan). Lightly brush a 23 cm springform tin with some of the remaining oil. Line it with 6 sheets of filo, brushing each lightly with oil and turning them so the edges overhang on all sides. Spoon in the filling, fold the overhang over the top, then scrunch the remaining 4 brushed sheets on top and sprinkle with the sesame seeds.
- Bake for 40–45 minutes until the pastry is deep golden and crisp and the filling is set in the centre. Rest for 15 minutes before releasing and cutting into six wedges. Serve warm or at room temperature with a green salad.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 20 g · 20%
- Carbs 33 g · 33%
- Fat 21 g · 46%
- Fibre 6 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Butternut pumpkin, peeled, seeded and cut into 3 cm cubes: Whole-recipe edible weight.
- Olive oil, divided: Whole-recipe edible weight.
- Brown onion, finely diced: Whole-recipe edible weight.
- Garlic, crushed: Whole-recipe edible weight.
- Baby spinach: Whole-recipe edible weight.
- Ricotta made with vegetarian rennet: Whole-recipe edible weight.
- Feta made with vegetarian rennet, crumbled: Whole-recipe edible weight.
- Eggs, 3 × about 50 g without shell: Whole-recipe edible weight.
- Ground nutmeg: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
- Filo pastry, about 10 sheets: Whole-recipe edible weight.
- Sesame seeds: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Butternut pumpkin, peeled, seeded and cut into 3 cm cubes: Pumpkin, butternut, peeled, fresh, raw
- Olive oil, divided: Oil, olive
- Brown onion, finely diced: Onion, mature, brown skinned, peeled, raw
- Garlic, crushed: Garlic, peeled, fresh, raw
- Baby spinach: Spinach, baby, fresh, raw
- Ricotta made with vegetarian rennet: Cheese, ricotta
- Feta made with vegetarian rennet, crumbled: Cheese, fetta (feta)
- Eggs, 3 × about 50 g without shell: Egg, chicken, whole, raw
- Ground nutmeg: Nutmeg, dried, ground
- Ground black pepper: Pepper, black, ground
- Filo pastry, about 10 sheets: Pastry, filo, commercial, raw
- Sesame seeds: Seed, sesame, unsalted