Broccoli, zucchini and spinach filo pie

Jacqueline Alwill

Brown Paper Nutrition

Having filo on hand lead to this super veggie charged recipe. The ingredients are simple, wholesome and no doubt will be on your menu for a delicious meal with friends or family soon too.


Serves 8


500g frozen spinach, defrosted and  as much water squeezed as possible

1 small head (200g) broccoli, grated

1 medium (150g) zucchini, grated

1 bunch parsley, finely chopped both stalks and leaves

1 medium (130g) brown onion, peeled and grated

2 cloves garlic, peeled and finely chopped

300g greek feta, crumbled

5 free range eggs, whisked

375g filo pastry

1/2 cup (+ some extra) extra virgin olive oil

Heat oven to 180C and grease a large 18x30cm lasagne dish or similar, with extra virgin olive oil. In a large mixing bowl combine spinach, broccoli, zucchini, parsley, onion, garlic, feta and eggs and mix well. Layer about 2 sheets of the filo into the base of the lasagne dish, it won’t stretch across the entire length / width so you’ll have a few rounds of this to cover the base. There should be about 2-3 cm over hang over the sides of the dish to help fold over at the end. Brush all over with extra virgin olive oil. Add the filling mix. Layer another 2 sheets over the top (again you’ll need to do a few sets of these because one won’t cover the entire length/width), brush with olive oil and repeat, brushing every two layers with olive oil until you’ve used up all the filo. Brush the top layer with oil, sprinkle with a few drops of water, then fold over the edges. Brush the edges with a touch of olive oil too. Sprinkle with some sesame seeds if handy or just leave as is. Bake in oven for 60 minutes or until the top is golden brown. Cut into squares and dig in!