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Fennel and tarragon spinach pie

Golden, flaky filo wraps a creamy spinach-fennel filling.
Bright lemon and salty capers wake up every bite.
Warm, herby, and satisfying, with a savory star of comfort.

side dish ⏱ 80 min 380 kcal / portion 48.0 g carbs / portion (estimated) vegan glutensesame 🔗 Original source

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Fennel and tarragon spinach pie
v4 · rb0e705f985 20260727Z1751 230 ml olive oil 1 kg spinach 250 g filo pastry 1 tsp nigella seed 🍳 ⏱ 35-40 min cook onions and fennel until caramelised 🍳 ⏱ 2 min fold in spinach, fennel fronds, tarragon, capers and lemon zest and juice and cook until wilted ⏳ ⏱ 5 min cool the spinach filling 🔥 preheat oven to 180°C 🍽 layer filo sheets into a star shape and brush each sheet with olive oil 🍽 defrost and squeeze dry the spinach and keep for the filling 🍽 pile filling onto the center of the filo and pat to a rough 20cm circle 🌀 fold filo up over filling and scrunch edges 🍽 brush edges and sides and top with oil and sprinkle with nigella seeds 🔥 ⏱ 20-25 min bake at 180°C until filo is golden ⏳ ⏱ 30 min cool before cutting into wedges Fennel Tarragon Spinach Pie 🥧🎉 300 g onion 800 g fennel salt to taste 15 g tarragon 50 g caper 1 piece lemon 1 tsp lemon 1 tbsp lemon juice 150 ml onion, fennel, salt 80 ml nigella seed
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Preparation steps

  1. cook onions and fennel until caramelised for 35-40 min
  2. fold in spinach, fennel fronds, tarragon, capers and lemon zest and juice and cook 2 min until wilted
  3. cool the spinach filling for 5 min
  4. preheat oven to 180°C
  5. layer filo sheets into a star shape and brush each sheet with olive oil
  6. defrost and squeeze dry the spinach and keep for the filling
  7. pile filling onto the center of the filo and pat to a rough 20cm circle
  8. fold filo up over filling and scrunch edges
  9. brush edges and sides and top with oil and sprinkle with nigella seeds
  10. bake at 180°C for 20-25 min until filo is golden
  11. cool for at least 30 min before cutting into wedges

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