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Quorn Mince Vegetarian Spanakopita

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Feta and spinach Spanakopita on a wooden serving board with a yoghurt dip and side dish of vegetables.
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This showstopping vegetarian feta and spinach spanakopita is so easy to make and is sure to wow your guests! Combining crispy filo pastry with spiced Quorn Vegetarian Mince and salty feta, perfect for mid-week family meal or picnic.

Make the Quorn Mince filling by combining the ingredients in a bowl and layer the filo pastry into a cake tin. Fill the tin with the filling and brush the pastry with a little olive oil so it becomes crunchy and golden!

Serve this feta and spinach Spanakopita with a mint yogurt sauce and Greek salad for a tasty Greek-inspired meal!

Vegetarian Mince Recipes Greek Vegetarian Recipes Pie & Pastry Recipes Vegan and Vegetarian Picnic Food

Serves 4

45 mins

Easy

190 cals
(Per serving)

9g of fat
(Per serving)

5 g fibre
(Per serving)

15.4 g protein
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Ingredients

For the vegetarian spanakopita:

  • 200g Quorn Vegetarian Meat-Free Mince
  • ½ tbsp zaatar
  • ½ tsp ground cinnamon
  • ½ tsp ground all spice
  • ½ tsp ground coriander
  • 2 garlic cloves, crushed
  • 75g feta, crumbled
  • 150g spinach, roughly chopped
  • 1 egg, beaten
  • 2 sheets filo pastry
  • 1 drizzle olive oil
  • ½ tsp sesame seeds

For the mint yoghurt sauce:

  • 4 tbsp fat free Greek yoghurt
  • 1 tbsp mint leaves, chopped
  • 1 tsp zaatar

Serving suggestion (optional):

  • Greek salad
  • Extra feta

Method

  1. Pre-heat the oven to 160°C (fan)/ 180°C electric/Gas Mark 4.
  2. Place the Quorn Vegetarian Mince, spices, garlic, feta, spinach and egg into a bowl. Mix lightly to combine.
  3. Brush one filo sheet with a little olive oil. Using a 20cm loose bottomed round cake tin place the filo sheet into the cake tin oil side up. Allow the pastry to overhang the sides of the tin.
  4. Place the second filo pastry sheet on top, allow the pastry to overhang the sides of the tin.
  5. Spoon the prepared filling into the pastry lined tin. Bring the overhanging pastry over the filling to create an edge. Brush the pastry with a little olive oil and scatter with sesame seeds.
  6. Bake in a pre-heated oven for 35 minute or until the pastry is golden brown.

For the mint yoghurt sauce…

  1. Mix all of the ingredients in a small bowl. Spoon into a serving dish.

To serve…

  1. Remove the spanakopita pie from the tin and slice into wedges. Serve with a dollop of mint yoghurt sauce.
  2. Scatter with extra feta cheese and serve with a side of Greek salad if desired.
  3. Serve hot or this dish is delicious served cold.

Chefs tip

Why not make mini versions of this dish? Use a muffin tin and line the holes with the filo, fill with the filling and bake for 15 minutes or until golden brown – perfect for picnic and packed lunches.

Recipe Inspiration

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