Spanakopita (Greek spinach pie)
Layers of crisp golden filo around a filling of spinach, feta, spring onion and dill. Just as good warm or cold.
- 75 min30 prep · 45 cook
- MediumDifficulty
- 430 kcalper serving
Ingredients
- Fresh spinach1 kg
- Spring onions6
- Feta cheese200 g
- Eggs2
- Chopped dill3 tbsp
- Chopped parsley2 tbsp
- grated nutmeg1 pinch
- Filo pastry250 g
- Olive oil100 ml
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Wilt the washed spinach in a large pan in batches. Drain, squeeze out as much water as you can and chop.
- 2
Soften the sliced spring onions in 2 tbsp of the oil.
- 3
Mix the spinach and onions with the crumbled feta, eggs, herbs, nutmeg and pepper. The feta is salty, so taste before adding salt.
- 4
Preheat the oven to 180 °C. Line an oiled dish with half the filo sheets, brushing each one with oil.
- 5
Spread in the filling, cover with the remaining sheets, oiling each one, and tuck in the edges. Score the top into portions.
- 6
Bake until deep golden and crisp.
- 7
Let it rest before cutting so the filling sets.
Tips and questions
- How do I keep the filo from drying out?
- Keep the sheets you are not using under a slightly damp tea towel and work quickly, brushing each layer with oil.
- Why is the base soggy?
- The spinach was not squeezed enough. Wring it out in a clean cloth until no more liquid comes out.
- Can I freeze it?
- Yes, freeze it unbaked and bake from frozen at 180 °C, adding about 20 minutes. Baked, it keeps 3 days in the fridge.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
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