The Perfect Picnic Pie


There is a small organic food store a few blocks from where we live. Apart from always having really nice fresh herbs and vegetables they also sell Turkish filo pastry hand pies called Börek, filled with spinach and feta cheese (similar to the Greek Spanakopita). And delicious mini baklavas. They make them daily and sell them waaaay too cheap. Almost everyone who visits their store leaves with a Börek in their hand and a baklawa tucked down in their bag. Us included. It is impossible not to. Every time we’ve been munching on them we’ve talked about making something similar at home. A few weeks ago we finally did.

Instead of going down the filo pastry route, we used the flavors from the Börek in a more westernized type of pie. The crust was made from ground oats and almond flour and turned out very light and delicious. We bought feta cheese from the same food store. Even though we are not cheese connoisseurs we can definitely recommend trying a better quality feta cheese than regular pre-packed store cheese. It certainly makes a difference. The pie turned out so much tastier than we expected. Full of flavor, rich but not too heavy. It is the perfect dish to bring on a picnic or a potluck, since it is just as good hot as it is cold. We recommend serving it with a simple tomato salad. The freshness from the tomatoes balances the richness of the pie perfectly.

If you are more curious about our neighborhoods we should add that we are working on a food guide to our favorite places in Stockholm. Or at least around the area where we live. So stay tuned for that.


Spinach and Feta Pie with an Oat Crust
Serves 4-8, depending on how large pieces you crave

For the crust
1/2 cup (65 g) gluten-free oat flour (buy or simply ground rolled oats in a mortar or food processor)
1/3 cup (45 g) ground almond flour
2 tbsp corn starch
½ tsp sea salt
3 tbsp cold-pressed coconut oil or organic butter
3 tbsp ice-cold water

For the filling
3 eggs
5 1/2 oz (150 g) feta cheese 
1 tsp dried oregano
½ tsp red chilli flakes
½ tsp grated nutmeg
2 tbsp olive oil
2 spring onions, finely chopped
1 garlic clove 
2 cups (150 g) fresh spinach, firmly packed 
Salt and black pepper

Preheat the oven to 180C/350F/gas mark 4. Combine the oat and almond flours, cornflour and sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in bee wax ‘paper’ or place it in a bowl and cover with a plate, then chill for about 30 minutes.

Press the dough evenly into a 20cm / 8 inch tart case. Trim the dough flush with the edge of the case. Prick the bottom with a fork and blind bake for about 10 minutes. Reduce the oven to 170C/325F/gas mark 3.

Crack the eggs into a mixing bowl, whisk for 30 seconds, then crumble in the feta cheese. Stir in the oregano, chilli flakes, nutmeg and a pinch of salt and pepper. Set aside.

Heat the olive oil in a large frying pan on a medium-high heat. Add the spring onions and garlic and fry for about 3 minutes until golden. Add half of the spinach and a pinch of salt. Stir the spinach gently until it wilts, then add the rest and keep on stirring until wilted. Remove from the heat and pour into the mixing bowl containing the egg and cheese mixture. Stir well until everything is combined.

Spoon the filling into the crust. Bake for about 30 minutes until the filling is firm and golden. Let it cool for a while before serving.


This recipes was first published in The Guardian’s article The 10 Best Picnic Recipes.


  • Melbourne
    Love this receipe, but I'm hopeless with creating crust pastry. Other than using filo pasty, what else could I use? I've never come across a healthy alternative to it. Thanks
  • Delicious - my first GF crust and I love it. The coconut flavor is so rich and perfumed. The crust was a little crumbly...did I not chill it enough? But otherwise perfect. I like the little kick from the red pepper flakes. I used an extra egg, goat cheese, lemon zest and arugula and it was lovely. I can't wait to have another slice for breakfast tomorrow. Thanks for sharing.
  • Beautiful presentation as usual :)
  • Vero
    HI! I love your recipes! they are AMAZING!!! I can't cook anything with almonds, what can I use to replace them?? THANK YOU!!!!
  • Bianca
    Made this tonight and it was amazing!! I have been a silent follower of your blog for a while now; just want to say thank you so much - you inspire me and make meal times very special! Looking forward to ordering your book for my mum and I. Sending love from Australia xx
  • Candela
    Yesterday I received the book.It's absolutly beautifull,inspiring,mouthwatering!! LOVE,LOVE,LOVE your book! Thank you so much for this present. (It'll be my present for friends too) And this tart sound delicious. ;)
  • Katie
    Just made this and it was SO good! My kids and I loved it. I've missed spanakopita since having to go gluten free and this is a perfect substitute; even better. Thanks for the great recipes!
  • Sandra
    Very good! I made this tonight and enjoyed it even in a tart pan larger than suggested. Thank you for continuing to share good recipes!
  • This was delicious!!! I made 2 different variations: 1. asian green mix with mozzarella and basil 2. sweet potato, swiss chard and parsley both versions were so good! Thanks for the idea. :) Christine
  • I wouldn't want to use filo pasty's quite a challenge to work with :(. Great recipe, now to get that tart pan out of the deep part of the cabinet. I will have to look for some almond flour at local market.
  • Julia
    Delicious! Another great recipe, thank you!!
  • So glad that I stumbled across your site while searching for banana blossom recipes ;) Love your photos too.. and now I might need to try out this pie sometime.. Meanwhile, I will eat vicariously (and weightlessly!) through your blog posts!
  • Valeria
    I am really looking forward to see your food guide on Stockholm. I'm leaving on July 31st for a year of exchange studies at KTH and a guide is what I'll most need given that it's a new city for me. This pie also looks delicious. I'll probably be making it as one of the last meals before leaving because for this one I can find all the ingredients in my home country, yay!! (:
  • Linda
    A quick question - when you say corn starch do you mean what we in Europe call cornflour (ie ground corn - yellowish) or the starch extracted from corn (white and finer)?? They have both in my local shop and after a lot of Googling about the difference, I'm a bit confused. Thanks. can't wait to try the recipe.
    • Hi Linda. It is the white and finer corn starch, you can also use tapioca starch or arrowroot. Happy Cooking Luise
  • Sarah
    Hmmm-delicious, made this tonight but my crust was out of sunflower-seeds an chickpea-flour. BTW, I could use a foodguide for Copenhagen this summer :)
  • Mmm, that oat crust looks particularly lovely. I have a soft spot for spanokopita; I'll have to give börek a go!
  • G
    Yum! Looks delish!!!!
  • Ivana
    Hi there, This sounds like a really nice recipe. Can't wait to try it out. I've got one question though..Do you think arrow root could be used instead of the corn starch in the crust? Thanks so much, Ivana
    • Hi Ivana, yes you can definitely use arrowroot instead of corn starch. We often do that ourselves. /David

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