Golden, flaky filo pastry layered with a spinach and feta filling, baked in a perfect ramekin-sized portion. This solo-friendly take on the Greek classic delivers all the comfort of spanakopita without the fuss of making a whole tray.
Meal Goals
- A lighter, portion-perfect Mediterranean pie that won’t leave you drowning in leftovers.
- High in protein and fibre to keep you full and satisfied.
- Balanced with leafy greens, calcium-rich cheese, and heart-healthy olive oil.
Health Benefits of the Key Ingredients
- Spinach: A nutrient powerhouse, packed with iron, vitamin K, and antioxidants that support bone health and immunity.
- Feta Cheese: A tangy source of protein and calcium that’s easier to digest than many other cheeses.
- Olive Oil: A cornerstone of the Mediterranean diet, rich in heart-protective monounsaturated fats.
- Filo Pastry: Much lighter than puff or shortcrust, keeping the pie crisp without overloading on calories.
Ingredients (Solo Serve)
- 2–3 sheets filo pastry
- 1 cup baby spinach (roughly chopped)
- ¼ cup crumbled feta cheese
- 2 tbsp ricotta cheese
- ½ small brown onion, finely diced
- 1 small clove garlic, minced
- 1 tsp olive oil (plus extra for brushing filo)
- Pinch of nutmeg
- Freshly cracked black pepper
Method (Step-by-Step for One)
- Preheat oven to 180°C (fan). Lightly oil a ramekin or small baking dish.
- Heat 1 tsp olive oil in a pan, sauté onion and garlic until soft. Add spinach and cook until just wilted.
- Stir in ricotta, feta, nutmeg, and pepper. Remove from heat.
- Brush a filo sheet lightly with olive oil, fold in half, and line the ramekin. Repeat with another sheet or two, letting edges hang over.
- Fill with the spinach-cheese mixture. Fold the overhanging pastry over the top, scrunching lightly for texture. Brush with olive oil.
- Bake 20–25 minutes until golden and crisp. Serve warm straight from the ramekin.
Tips for Solo Success
- Make Ahead: The filling can be prepped the night before, then just assemble and bake when ready.
- Reheating: Crisp back up in the oven at 160°C for 8–10 minutes (avoid the microwave to keep filo crunchy).
- Swap It: Try kale instead of spinach, or add a sprinkle of fresh dill for extra Greek flair.
- Extra Crunch: A handful of toasted pine nuts in the filling adds great texture.
Why This Works for Solo Eaters
Traditional spanakopita is made in huge trays—delicious, yes, but overwhelming for one. This ramekin pie is a clever miniaturised version: no waste, no fuss, just a golden, flaky pie that’s deeply satisfying and perfectly portioned.
Final Bite
If you’ve been craving a proper Greek pie without drowning in leftovers, this solo filo spanakopita is your golden solution. Packed with spinach, feta, and those signature flaky layers, it’s healthy comfort food at its finest.
👉 Craving more Mediterranean magic? Check out the rest of our solo series, from Greek Salmon with Feta to Mini Lamb Moussaka, all designed to bring big flavours to your table for one.
