Spinach and Leek Filo Pie

A crisp filo pie packed with spinach and cottage cheese at approximately 235 calories per serving. Golden on top, generous underneath.

Filo is the most forgiving pastry there is for a lighter pie. Sprayed rather than brushed with butter, it still shatters into crisp golden layers, and it carries a filling of wilted spinach, softened leeks, oregano, and low-fat cottage cheese without ever feeling heavy. A generous 400g of spinach cooks down to almost nothing, which is exactly why you need that much. Each of the four portions comes in at around 235 calories and 4 WW Classic Points.

Recipe Info

Serves: 4  |  Prep Time: 25 minutes  |  Cook Time: 45 minutes  |  Calories per serving: ~235

Nutrition per Serving (Estimated)

Protein: 16g  |  Fat: 5g  |  Carbohydrates: 28g  |  Fiber: 3g

WW Classic Points: Approximately 4 points per serving (estimated from the original 5 point recipe, updated to reflect less filo, considerably more spinach, and a more generous quantity of leeks). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

• 1 medium onion, peeled and chopped
• 150g / 5oz leeks, trimmed and chopped
• 1 vegetable stock cube
• 100ml / 3 1/2fl oz hot water
• 400g / 14oz fresh spinach
• 1 teaspoon dried oregano
• 1 egg, beaten
• 1 x 250g / 9oz carton low-fat cottage cheese
• 150g / 5oz filo pastry, about 7 sheets
• Sunflower oil spray
• Salt and freshly ground black pepper, to taste

Instructions

1. Soften the aromatics. Put the onion and leeks into a large pan. Dissolve the stock cube in the hot water and pour it in. Cook uncovered over medium heat for about 10 minutes, until the vegetables are tender and the liquid has evaporated completely.
2. Wilt the spinach. Trim the stalks from the spinach, wash it, shake off the excess water, and shred. Add to the pan in batches and cook for 2 minutes, until wilted.
3. Drain thoroughly. Tip the mixture into a colander and press firmly to squeeze out every bit of excess liquid. A wet filling will make the base soggy.
4. Preheat the oven. Preheat to 200C (400F / Gas Mark 6).
5. Make the filling. Put the drained vegetables into a bowl. Add the oregano, beaten egg, and cottage cheese, season with salt and black pepper, and mix well.
6. Build the base. Spray a shallow rectangular tin, roughly 20 x 25cm (8 x 10in), with sunflower oil. Lay in a sheet of filo, letting some hang over the edge, and spray it. Repeat with three more sheets, spraying between each. Spoon in the filling and level it.
7. Top and seal. Cover with three more sheets of filo, cut to fit inside the tin but left to ruffle rather than lie flat. Spray each layer. Fold the overhanging pastry inwards to form an edge and spray that too.
8. Bake. Bake for about 30 minutes, until deep golden and crisp. Cut into four portions and serve immediately, while the pastry is still at its best.

Serving Suggestions

• Serve with a tomato and red onion salad dressed in lemon
• Pair with roasted cherry tomatoes on the vine
• Add a spoonful of plain Greek yogurt with chopped dill
• Serve with steamed green beans for a fuller plate
• Excellent cold the next day as part of a packed lunch

Tips and Variations

• Pressing the spinach mixture properly dry is the single most important step. Do it in a colander with the back of a spoon
• Keep unused filo under a damp tea towel while you work, or it dries out and cracks within minutes
• Ruffling the top sheets rather than laying them flat creates far more crisp surface area
• A little grated nutmeg in the filling is a classic partner for spinach
• Crumbled feta in place of half the cottage cheese gives a sharper, more Greek character

Why This Recipe Works

Filo carries a fraction of the fat of shortcrust or puff pastry because the fat is added between the layers rather than worked into the dough, which means a light spray of oil does the job that melted butter usually would. Trimming the pastry from 200g to 150g and pushing the spinach from 250g up to 400g shifts the balance of the pie towards the vegetables without making the portion any smaller. Low-fat cottage cheese brings creaminess and a useful 16g of protein per serving, and it sets gently with the egg into something that holds its shape when you cut it.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, in line with USDA guidance on leftovers. Reheat in a moderate oven for 15 minutes to bring the pastry back to crispness. The microwave will make the filo soft. This pie does not freeze well once baked, as the pastry turns soggy on thawing.

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Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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