sevendayweekender – Filo pies offer a simple yet elegant solution for springtime entertaining. Their crisp layers and golden finish look impressive with little effort. You can prepare them ahead of time, making them ideal for gatherings where timing can get tricky. Serve them warm or at room temperature—either way, the flavours develop beautifully as they rest.
Rosie Kellett, author of In for Dinner, notes that filo pies taste even better when left to sit. Their texture and seasoning settle, which means no frantic rush to serve them piping hot. This flexibility makes them a crowd-pleaser that works well for both casual lunches and relaxed garden parties.
The magic lies in how little they need to shine. Pair them with a green salad or herby grain side, and you’ve got a complete dish. Tabbouleh with dill, parsley, and coriander works especially well. When summer hits, go for a tomato and pickled shallot salad to complement their richness.
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Greens, Cheese, and Hot Honey Butter: A Springtime Classic
Kellett’s signature spring filling includes seasonal greens like spinach, chard, and kale, mixed with cheese and hot honey butter. She starts by wilting the greens and squeezing out excess water. Crumbled feta and a couple of eggs follow, seasoned generously to bring out the freshness.
The real secret lies in the butter. Instead of plain melted butter, she infuses it with honey and harissa. This sweet-heat combination boosts the flavour of every crispy filo layer. If you’re using mushrooms, take a tip from Georgina Hayden, who adds Marmite and thyme to her butter for added depth.
To assemble, layer filo sheets in a greased dish, brushing each with the infused butter. Add a third of the filling and repeat the layers. Finish with a final layer of filo, brush with butter again, and sprinkle with a crunchy seed mix—try everything bagel seasoning or a blend of nigella, sesame, and fennel seeds.
Bake until golden, crisp, and bubbling at the edges. This dish is much easier than a quiche and travels well for picnics.
Herby Goat’s Cheese and Artichoke Pie
For a bright, herb-driven option, turn to a recipe by Rukmini Iyer. This version starts with a fresh green paste made by blitzing 30g parsley, 20g mint, 20g basil, 15g chives, and 50g chopped hazelnuts. The mix becomes a nutty, fragrant base layered into the pie.
Brush filo sheets with oil from a jar of marinated artichokes and layer them into a round pie dish. Pour in the herb-hazelnut mixture and top with chunks of artichoke and spoonfuls of soft goat’s cheese. Scatter extra chopped hazelnuts on top for crunch.
Bake at 200C (180C fan) for about 25 minutes until the top is golden and crisp. The result is a pie with creamy cheese, herbal freshness, and a savoury, nutty bite. It works beautifully as a vegetarian centrepiece or a side dish for spring dinners.
Sweet Peas, Ricotta, and Spring Onion Charm
Spring peas bring a natural sweetness that balances rich cheeses like ricotta. Rosie Kellett recommends using garden peas with lemon zest, whipped ricotta, chopped herbs, and flame-charred spring onions. Charring the onions makes them tender and smoky, enhancing the overall flavour.
Fold the peas and onions into the ricotta, then spread the filling between layers of filo brushed with lemon oil or herby butter. The lemon zest lifts the flavour, while mint or parsley adds extra green brightness.
Crush the peas slightly for a more rustic texture, or keep them whole for a smoother finish. This filling pairs well with crushed broad beans, giving the dish an earthy undertone. Sprinkle with onion seeds before baking for a final flourish.
Bake until golden and let cool slightly before slicing. This pie feels light yet satisfying and is perfect for lunch or brunch.
Asparagus, Caramelised Onion, and Herb Bechamel
Asparagus signals the true arrival of spring, and it makes a perfect addition to filo pies. Chantelle Nicholson suggests pairing asparagus with a simple bechamel sauce flavoured with parsley or dill. To deepen the flavour, add caramelised onions to the base.
Start by making a smooth bechamel, then stir in chopped herbs and a touch of nutmeg. Blanche the asparagus briefly and cut into short lengths. Caramelise onions slowly until sweet and golden, then combine with the sauce.
Layer filo pies sheets into a greased dish, brush with melted butter or olive oil, and add the filling in stages. Scatter extra herbs between layers for extra aroma.
Bake until the pastry is crisp and the filling is bubbling. This pie feels indulgent but remains light, ideal for spring evenings with a chilled glass of white wine or a citrusy salad on the side.
