Jamie Oliver’s Spring Pie is a light, flavorful, and hearty dish that’s perfect for spring. The layers of crispy filo pastry are filled with a delicious mix of wilted spinach, crispy bacon, eggs, milk, and a touch of mustard powder for extra depth. The result is a flaky, golden pie that’s rich in flavor but still light enough for warmer days.
This pie is easy to make and ideal for sharing at family meals or gatherings. It’s a great way to enjoy fresh spring vegetables like spinach and leeks, combined with the richness of bacon and eggs. Plus, it’s perfect when paired with a crisp green salad.
Why Everyone Will Love This Recipe
Jamie Oliver’s Spring Pie has everything you want in a savory pie.
- Crispy, buttery filo pastry with layers of texture
- Vibrant, fresh spinach and leeks
- Crispy bacon for a savory crunch
- Fluffy, creamy egg mixture
- Simple and quick to prepare
- Perfect for brunch, lunch, or dinner
It’s a comforting and balanced dish that’s both hearty and light—the perfect dish to enjoy as the weather warms up.
What Makes This Spring Pie Special?
This pie stands out because of its:
- Crispy filo pastry base, which adds a light and crunchy texture compared to traditional pie crusts.
- Wilted spinach and leeks, which add depth of flavor and a light, fresh green element.
- Smoked bacon, which gives the pie a savory richness that complements the other ingredients.
- Egg mixture, which binds everything together with a creamy consistency, enhanced by the mustard powder and lemon zest.
It’s a unique and lighter twist on traditional savory pies.
Cooking Tips for the Best Spring Pie
- Use good-quality bacon. Opt for higher-welfare smoked streaky bacon for the best flavor.
- Don’t overfill the pastry. Make sure the egg mixture can set properly without overflowing.
- Squeeze out excess water from the spinach. This prevents the pie from becoming soggy.
- Layer the filo pastry carefully. The multiple layers will ensure a crispy, golden finish.
- Bake until just set. The pie should be firm but slightly wobbly in the center when done.
Frequently Asked Questions
Can I use puff pastry instead of filo?
You can, but filo pastry will give you a lighter, crispier texture. Puff pastry will make the pie denser.
Can I make this pie vegetarian?
Yes, simply omit the bacon and add extra vegetables or cheese for added richness.
Can I make this pie ahead of time?
Yes, you can assemble the pie ahead of time and store it in the fridge. Just bake it when you're ready to serve.
How can I adjust the flavor?
If you like more seasoning, add a pinch of nutmeg to the filling or extra mustard powder for a sharper taste.
How to Store Jamie Oliver’s Spring Pie
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the crust crispy.
How to Freeze Jamie Oliver’s Spring Pie
Freeze after baking by covering the pie tightly with plastic wrap and foil. When ready to eat, thaw overnight in the fridge and reheat in the oven for the best results.
Ingredients
- 1 x 270g packet of filo pastry
- Olive oil, for brushing
- 200g baby spinach
- 6 rashers of higher-welfare smoked streaky bacon
- 6 large free-range eggs
- 200ml milk
- 1 tsp mustard powder
- ½ bunch of fresh chives, chopped
- Zest of 1 lemon
- 3 medium leeks, sliced
How to Make Jamie Oliver's Spring Pie
- Preheat the oven to 350°F (175°C). Grease a 20cm x 30cm baking dish with olive oil.
- Unwrap the filo pastry and place the first sheet in the baking dish. Brush with olive oil. Repeat with 3-4 layers of pastry, letting the edges overhang slightly. Brush each layer with oil for a golden, flaky texture.
- Boil the kettle and place the spinach in a colander. Pour hot water over it to wilt the spinach. Squeeze out excess water and chop roughly.
- Grill the bacon rashers until crispy. Set aside to cool, then crumble into small pieces.
- In a bowl, whisk together the eggs, milk, mustard powder, chopped chives, lemon zest, salt and pepper.
- Add the wilted spinach, crumbled bacon, and sliced leeks to the egg mixture. Mix well. Pour this mixture into the prepared pastry case.
- Increase the oven temperature to 400°F (200°C). Bake the pie for 30–40 minutes, or until the filling is set and golden on top.
- Let the pie cool for a few minutes before slicing. Serve with a crisp green salad for a complete meal.
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