Spanakopita
Spanakopita — spinach and feta pie — is one of the most recognisable dishes in Greek cuisine. The filling of wilted spinach, crumbled feta, eggs, and often dill is wrapped in sheets of paper-thin phyllo pastry, brushed generously with olive oil between each layer. The dish appears across Greece as both a large tray-baked pie and as individual triangles or rolls sold at bakeries. The phyllo must be handled quickly: the paper-thin sheets dry out fast when exposed to air, becoming brittle and difficult to work with. Keeping the unused stack covered with a slightly damp cloth is essential. Feta should be crumbled, not blended — the coarse texture creates pockets of saltiness within the filling. Squeezing the cooked spinach completely dry before mixing prevents the pastry from becoming soggy.
Rich in vitamins
Fresh and healthy
Slow simmered
Low and slow cooking
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 6 servings
- 500g phyllo pastry, thawed if frozen
- 1kg fresh spinach, washed (or 600g frozen spinach, thawed and squeezed dry)
- 300g feta cheese, crumbled
- 2 medium onions, finely chopped
- 4 spring onions, finely sliced
- 3 large eggs, beaten
- 30g fresh dill, chopped
- 20g fresh parsley, chopped
- 150ml extra virgin olive oil
- 100g grated kefalotyri or pecorino (optional)
- 1/2 tsp freshly grated nutmeg
- Salt and freshly ground black pepper to taste
How to make it
- 1Preheat the oven to 180°C (fan 160°C); wash 1kg of spinach and wilt it in a large pot over medium heat for 4–5 minutes, until just collapsed; tip into a colander and press out as much water as possible, then squeeze handfuls dry between paper towels.
- 2Warm 3 tablespoons of olive oil in a pan and cook the chopped onions over medium heat for 8 minutes, until soft and translucent; add the spring onions and cook 2 more minutes.
- 3In a large bowl, combine the squeezed spinach, the onion mixture, 300g crumbled feta, the kefalotyri if using, 3 beaten eggs, dill, parsley, nutmeg, salt and pepper; mix gently — do not overwork or the spinach will release more water.
- 4Brush a 25×35 cm baking dish with olive oil; lay one sheet of phyllo, brush with olive oil, and top with another sheet; continue until you have 8 layers as the base; keep unused phyllo covered with a slightly damp cloth.
- 5Spread the filling evenly over the phyllo base; top with 8 more sheets of phyllo, brushing each layer generously with olive oil.
- 6Tuck the edges in; with a sharp knife, score the top into 6–8 portions, cutting only through the top layers — this prevents shattering when serving; sprinkle a few drops of water on top to stop the pastry curling.
- 7Bake for 40–45 minutes, until the top is deep golden brown and the pastry sounds crisp when tapped; rest 15 minutes before cutting along the scored lines.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
