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Green Filo Pot Pie

A quick and easy way to pack in some veggies into a pie
Prep Time 15 mins
Cook Time 45 mins
Servings 6 people


  • 1 bunch English spinach roughly chopped
  • 1 bunch shallots diced
  • 2 leeks sliced
  • 2 zucchinis grated
  • 1 pack streaky bacon diced
  • 500 grams ricotta
  • 5 eggs whisked
  • 1-2 tbsp parmesan cheese
  • butter melted
  • salt & pepper to season
  • filo pastry


  • Finely dice, slice, grate or mince as above starting with frying off the streaky bacon in the frypan until crispy and then add in the leeks, shallots, garlic for a few minutes then the grated zucchini and spinach. Season with salt & pepper then when cooked transfer into a bowl
  • When cooled a little add in the tub (500 grams) of ricotta and stir through
  • In a separate bowl whisk the eggs then add in a handful of parmesan to the egg mixture and transfer into the cheese and green mixture. Combine and then transfer into your oven proof dish
  • Melt butter and layer on the filo pastry brushing with butter between each layer. I added about 6 or so layers with the melted garlic between each layer
  • Sprinkle with sesame seeds and put into 160/170 degree oven for about 45 mins or until golden brown