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An easy, feta cheesy, green vegetable pie that is super easy to make, so is great for any day of the week. Nice warm or cold (perfect for lunch boxes), and easily made egg-free. I have been making versions of this pie for over 20 years, but love it best with the addition of wholesome and textural brown basmati and wild rice.I am a bit behind this week in my posting. This should have appeared yesterday but I had an unexpected – and very happy – experience on Wednesday that has thrown me off course a bit. You will hear/read much more about it later in the year but, in case you didn’t catch my Instagram or Facebook posts,  I spent three hours in the company of one of the world’s most famous chefs, Jamie Oliver.

For his upcoming third series of Jamie and Jimmy’s Friday Night Feast with his mate, farmer Jimmy Doherty (Jimmy’s Farm), Jamie has deliberately eschewed the formal media and got some of us food bloggers and vloggers onside, to not only participate in the show, but also to get the word out about it. I will leave the rest for another post (with exclusive Jamie recipes!), but meantime here is a link to Jamie’s Facebook page, with a short, cheeky, behind-the-scenes video about the filming day. You can just see me in a “blink and you will miss it” shot at about the one-minute mark.

The three hours filming will be cut to fit into a much broader show on Scottish langoustines. But even if I end up on the cutting room floor, it was an unforgettable experience – but more about that later. I hope you are intrigued!screenshot from filming day, jamie and jimmy's friday night feast

So, this is my kind of comfort food – a bit crispy, a bit squishy and very savoury. You can keep your macaroni cheese or your rice pudding (well, maybe I’d nick your rice pudding), I’ll have a double wide piece of broccoli and spinach pie, please.

I’ve been making versions of this quasi-Greek savoury pie for many years now. I think it may be one of the first vegetarian recipes I made when I first got married over 25 years ago. I’m pretty sure that I would have made it with puff pastry back in the day – and you do the same if you prefer it – but phyllo is so easy to get that I tend to use it as it is easy to mind the added fat with this option. But like I said, puff is fine too. You aren’t eating the whole pie after all. Right?

An easy, feta cheesy, green vegetable pie that is super easy to make, so is great for any day of the week. Nice warm or cold (perfect for lunch boxes), and easily made egg-free. I have been making versions of this pie for over 20 years, but love it best with the addition of wholesome and textural brown basmati and wild rice.The idea for adding in the rice came about when I knew a friend was coming around for dinner and she wasn’t keen on eggs. I could have used chia seeds or aquafaba, or a few other things to help with the binding, but I thought, Hmm, rice. Squidge it up a little. Keep it all moist. That should work. Well, it did work. I do still prefer it with eggs, but my nutrition group and another group that also had it sans-egg gave it a big thumbs up, so I will defer to them. I give options for both. Basically this is a riff on my original – badly-photographed – spinach and feta pie from back in 2011 – one of my very first posts. And still one of our favourite meals. I hope you like the little makeover. 🙂

An easy, feta cheesy, green vegetable pie that is super easy to make, so is great for any day of the week. Nice warm or cold (perfect for lunch boxes), and easily made egg-free. I have been making versions of this pie for over 20 years, but love it best with the addition of wholesome and textural brown basmati and wild rice.

Broccoli, Spinach & Wild Rice Phyllo Pie

  • Servings: 4-6
  • Difficulty: easy
  • Print

A longtime favourite recipe of ours, and of my cancer nutrition groups, too. Play with the proportions of veg and rice, use best organic Cheddar instead of the feta, change out the spinach for kale or chard – make this savoury pie your own!

This can also be made into little individual tartlets, a la this recipe. xx

500g (1 lb) fresh spinach OR equivalent of cooked frozen leaf spinach (avoid chopped frozen spinach as it is too wet for this recipe)

500g (1 lb) fresh broccoli, coarsely grated or finely chopped, including some stem (it is so sweet)

50g/1.75 oz pine nuts or pumpkin  seeds

1 medium onion, diced

1 Tbsp olive oil

4 large organic eggs, beaten – optional (vegan option: 9 tbsp water mixed with 3 tbsp ground chia seeds and rested 15 minutes)

1 x  225 g/8 oz pack ewe’s milk feta cheese, crumbled OR ½ pack feta and 1  x 200 g/ 7 oz pkg plain tofu OR silken tofu, crumbled (add juice of ½ a lemon or two teaspoons yeast flakes if using the tofu)

150g cooked wild rice and brown basmati mix (or just the brown basmati), slightly squashed with a fork

75ml water, if excluding the eggs

2 tsp Marigold Swiss vegetable bouillon  powder, or equivalent seasoning – optional

1 nutmeg (to grate from)

1 unwaxed lemon

2 tbsp chopped fresh dill/tsp dried dill OR 1 tsp chopped fresh rosemary

Topping:

4-5 sheets from a 270g/9.5 oz pack phyllo pastry (thawed if frozen)

1 tsp butter or coconut oil

Poppy seeds or pine nuts, for sprinkling over 

Bakeware needed: 1 large round ceramic/glass dish (mine is 13″ diameter) OR a deep-sided 10″ x 10″ pan, well-oiled

What You Do:

1. Rinse the spinach and wilt it down in a large lidded pan. I just leave it on a low heat for five minutes, stir,  and leave for another two minutes. Drain in a colander, pressing out as much water as you can, then chop and put in a large mixing bowl. Add the chopped broccoli too.DSC_0194

2. Put the pine nuts in a saute pan and dry toast them until starting to become golden and fragrant. You have to watch them like a hawk as once they heat up they burn very quickly – sometimes you can buy pre-toasted pine nuts. Pop these into the bowl with the spinach.

3. Add the oil to the saute pan and fry the onion on a low heat, stirring frequently, until translucent – about eight minutes. You can also soften the onions in a little vegetable stock only. Leave aside to cool. Once the spinach, onions and nuts are cool enough not to scramble the eggs (if using) mix all the filling ingredients together, grating in the zest of the lemon and about 1/8 tsp of fresh nutmeg (about 10 grates worth) and spoon it into your baking dish.DSC_0195

4. Lay on the sheets of phyllo, ruffling them a little to give texture to the finished dish. As you are doing this, heat the pat of butter/coconut oil in a small pan and brush the top sheet. I’ve found that you really don’t need to butter all of the layers to get a great result. You may even prefer this less oily version yourself. But use butter on every layer if you fancy (melting about 3 tbsp of butter to cover the sheets). Btw, I find that oil sprays make the pastry soggy.  To help with neater slices, allow the pie to cool before scoring it with a sharp knife into serving sizes before baking. Sprinkle the top with poppy seeds or pine nuts.

5. Bake in a 190C/360F oven for about 30 minutes, more or less – check at 25 minutes. Let the pie cool for ten or fifteen minutes before slicing and serving. We like it with roasted peppers, my Brazilian Roasted Sweet Potato and Black Bean Salad or Morrocan Carrot Salad and these potatoes (archived post). This pie also tastes great cold for lunch the next day.    Serves 6-8 slices. 

***Oh, if you are reading this before 12 noon, GMT on 18 September 2015, you still have time to enter my little giveaway to win a copy of Jamie Oliver’s latest book, Everyday Super Food. Good Luck!***An easy, feta cheesy, green vegetable pie that is super easy to make, so is great for any day of the week. Nice warm or cold (perfect for lunch boxes), and easily made egg-free. I have been making versions of this pie for over 20 years, but love it best with the addition of wholesome and textural brown basmati and wild rice.

46 thoughts on “Broccoli, Spinach & Wild Rice Phyllo Pie Recipe (easily vegan)

  1. Love your pie Kellie, it looks wonderful. You continue to inspire me. SOunds like you had a pretty fab time with those chef boys 🙂

  2. riadlinda says:

    Sounds like you had a fab time – cant wait to see it all on TV

    1. Thanks Linda. I will let everyone know when it is to air as we will all be promoting for Jamie. Even if I am on the cutting room floor!

  3. reggiorif says:

    Intriguing are not only your adventures, but also your recipes. Great looking pie! 🙂

    1. Thanks so much. I’m usually the most boring person imaginable so this was quite a shake up for me.

  4. Camilla says:

    I’ll be very careful not to blink then Kellie:-) This pie is just to die for, love everything about it:-)

    1. Cheers, Camilla. Remember: no blinking. 🙂

  5. Oh this pie looks delicious!!! And I can’t wait to hear all about what you have been up to with Jamie!!! Sounds like a fab reason to be a bit late 😉

    1. Thanks for taking the time to leave a comment, Helene. I appreciate it very much. 🙂

  6. I’ve honestly never played with phyllo but since both you and Rick Stein are presenting me with it, I feel like I need to make something!

    1. I am happy to be in the same sentence as the lovely Mr Stein. Go get that phyllo!

  7. This looks great. I think I’ll try it with tofu and chia just because I can. Congrats on your TV debut.
    Tracey

    1. Just because you can – love it! I am very lucky not to have any food allergies, just some minor intolerance issues, so I can just experiment around too. The tofu is actually very good here with the added lemon, zest and yeast flakes. Very savoury.Let me know if you make it, Tracey. 🙂

  8. This is an interesting recipe, I wonder if my kiddos will eat it? Trying it~!

    1. Oh, I hope you pluck up the courage to make it for them. My daughter (now going on 20) used to claim this was her favourite dinner. She didn’t like it when I served it with sweet potatoes though…;-)

      1. Ill try it looks delicious

  9. This is truly lovely, love it all 🙂 and loved seeing your adventure unfold this week xx

    1. Aw, thank you so much, Elaine. I got very lucky with that phone call. I just hope the edit doesn’t make me look foolish – or disappear!

  10. look at you hobnobbing with the celebrities!… such fun and I adore this pie. I love filo pastry so much and this reminds me of summer nights in Greece. Adorable!

    1. That’s the vibe – a bit Greek but with a bit of food to glow too. Thanks for taking the time to stop by and leave your comment, Dom.

  11. I do like traditional spinach and feta pie but am always looking for something a bit less eggy and cheesey so this sounds fantastic – that’s great that Jamie is hobnobbing with bloggers – glad to hear he appreciates what blogs contribute – I often seem to miss his shows because the timing is wrong for us but this seems worth watching

    1. He was very complimentary to us. It sounded genuine. Jimmy too. As for the pie, this is very reminiscent to the fattier and eggier versions perhaps more of an everyday type of bake rather than a luxurious one with loads of butter and feta – as nice as they are! Cheers for commenting, Johanna

  12. Sounds like a lot of fun and the pie looks heavenly!

    1. Thanks so much, Fiona. Hope you are on the mend from your very nasty “spill” xx

  13. Niamh says:

    This looks really lovely, Kellie! I have been meaning to make a spanikopita for ages, you have inspired me!

    1. Thanks so much, Niamh. I saw later on IG that you made a spanikopita. Was that on the cards before you saw my post? Serendipitous if it was. Or spooky!

      1. Niamh says:

        It was! I had all the ingredients lined up. I had planned it since I saw it on Rick Steins show recently 🙂

  14. kvjinc says:

    Love the design of the phyllo dough.

  15. Congrats Kellie, so happy for you 😀 That pie looks beautiful, have never thought of adding rice into a pie, but love your flavors!

    1. Thanks so much, Naina. The rice addition is now a keeper!

  16. Violet says:

    Beautiful photo of pie and what a great comfort food! Thanks for sharing recipe! 🙂 And congrats on your exciting adventure!!!

  17. This looks delish, Kellie. I love that the eggs and rice really fill out the meal, making it a one stop shop. Just the kind of thing I’m after these days!

  18. How exciting to be working alongside Jamie. Can’t wait to hear and see more!! And this phyllo pie looks like just what I need to help me ease into the cooler Autumn weather that made itself at home here while we were away on holiday. Love hearing about these tried and true recipes you’ve made for years. They’re always the best, aren’t they?!

  19. Fabulous! What a day out! Gorgeous looking pie – I love the idea of a recipe getting a make-over 😉 too and I look forward to catching up more very soon!

  20. How brilliant for you to be involved in this show Kellie, bet it was such a lot of fun. Cannot wait to read more and also to see you on the screen! This pie is so good, filo is such a great addition and so much lighter than regular pastry.

  21. stateeats says:

    This looks so maaarvelous, I’m going to make for my book club – Kat

    1. Yay! Thanks for “inviting” me. 🙂

  22. I’m sure my family would love this. One thing I miss is phyllo pastry, anyways I can only drool. Am a big fan of Jamie for his work with underprivileged kids and school food program, wish to meet him one day 😀

  23. Justputitinyourmouth says:

    This looks so pretty and i cant wait to try it! currently trying to eat alot more Vegan food, and with recipes this good how can i fail!! thank you x

  24. superfitbabe says:

    What a super tasty black rice pie! 😀

If you have time, I would love to hear from you. Thanks so much!

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