Spanakopita

Spanakopita (Greek Spinach-Feta Pie)

Flaky layers of filo pastry encase a savory filling of spinach, feta, and fresh dill, baked until golden and crisp. A beloved Greek classic that works as a main or appetizer.

Prep

30 min

Cook

45 min

Total

75 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •500 g (17½ oz) fresh spinach, or 250g frozen spinach, thawed and squeezed dry
• •1 large bunch (1 bunch) spring onions, about 6 stalks, finely chopped
• •200 g (7 oz) feta cheese, crumbled
• •2 large eggs, lightly beaten
• •30 g (1 oz) fresh dill, finely chopped
• •60 ml (¼ cup) olive oil, plus extra for brushing
• •1 pinch ground nutmeg, optional
• •400 g (14 oz) filo pastry, thawed if frozen, cover with a damp cloth
• •1 tsp salt, to taste
• •black pepper, ½, freshly ground

Steps

1. 1 Preheat the oven to 180°C (350°F). If using fresh spinach, wash thoroughly, then place in a large pot with just the water clinging to the leaves. Cook over medium heat, tossing, until wilted (about 3–4 minutes). Drain and cool, then squeeze out excess water and chop roughly. If using frozen spinach, thaw and squeeze dry.
2. 2 Warm 60 ml (¼ cup) olive oil in a skillet over medium heat. Add the chopped spring onions and cook until soft, about 3 minutes. Let cool slightly.
3. 3 In a large bowl, combine the squeezed spinach, cooked spring onions, crumbled feta, beaten eggs, chopped dill, nutmeg (if using), salt, and pepper. Mix well. The filling should be cohesive but not runny.
4. 4 Lightly oil a 23×33 cm (9×13 inch) baking dish. Lay one sheet of filo in the dish, letting the edges hang over the sides. Brush with olive oil. Repeat with about half the filo sheets (about 8–10), brushing each sheet and rotating the dish so the overhang covers the base evenly.
5. 5 Spread the spinach-feta filling evenly over the filo base. Top with the remaining filo sheets, brushing each with oil and tucking the edges inward as you go. Finish with a top layer brushed with oil.
6. 6 Place the pie on a baking sheet to catch drips. Bake for 40–45 minutes, until the top is deep golden brown and crisp. Allow to rest for 10 minutes before slicing. Serve warm or at room temperature.