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Spanakopita

Rejane GwynneAuthorRejane GwynneCategory, , DifficultyIntermediate

Greek spinach and feta filo pastry pie

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 tbsp butter
 2 red onions - halved and sliced
 2 cloves garlic - crushed
 500 g washed, dried and chopped spinach
 2 spring onions - sliced
 2 tsp fresh parsley - chopped
 2 tsp fresh dill - chopped
 1 pinch nutmeg - ground
 250 g feta cheese - crumbled
 2 eggs - beaten
 4 large sheets filo pastry - shop bought
 4 tbsp olive oil
 salt/pepper to taste
1

Preheat the oven to 200 degrees C. Meanwhile melt the butter in a frying pan and cook the onions on a medium heat until soft. Add the garlic and cook for another two minutes, then set mixture aside

2

In a saucepan, on a medium heat, add a bit of butter then add the spinach in batches and cook until wilted. Leave the spinach to cool and squeeze out the liquid. Then add to the onion/garlic mix

3

In a separate bowl, mix the nutmeg, feta, eggs, spring onion, parsley, dill and seasoning and add to the spinach mix

4

Use a round, non-stick baking dish around 30cm in diameter and add the filo sheets one by one clockwise, overlapping the previous sheet slightly until you have covered the base of the dish. Brush them with olive oil and let the excess hang over the sides. Once this is completed, add the spanakopita filling and fold over the excess filo sheets to cover it. Brush the top of the pie with olive oil and score with a sharp knife

5

Bake in a preheated oven until the filo is crisp and golden, about 30 minutes. Let it cool down and serve with a green salad on the side.

Ingredients

 1 tbsp butter
 2 red onions - halved and sliced
 2 cloves garlic - crushed
 500 g washed, dried and chopped spinach
 2 spring onions - sliced
 2 tsp fresh parsley - chopped
 2 tsp fresh dill - chopped
 1 pinch nutmeg - ground
 250 g feta cheese - crumbled
 2 eggs - beaten
 4 large sheets filo pastry - shop bought
 4 tbsp olive oil
 salt/pepper to taste

Directions

1

Preheat the oven to 200 degrees C. Meanwhile melt the butter in a frying pan and cook the onions on a medium heat until soft. Add the garlic and cook for another two minutes, then set mixture aside

2

In a saucepan, on a medium heat, add a bit of butter then add the spinach in batches and cook until wilted. Leave the spinach to cool and squeeze out the liquid. Then add to the onion/garlic mix

3

In a separate bowl, mix the nutmeg, feta, eggs, spring onion, parsley, dill and seasoning and add to the spinach mix

4

Use a round, non-stick baking dish around 30cm in diameter and add the filo sheets one by one clockwise, overlapping the previous sheet slightly until you have covered the base of the dish. Brush them with olive oil and let the excess hang over the sides. Once this is completed, add the spanakopita filling and fold over the excess filo sheets to cover it. Brush the top of the pie with olive oil and score with a sharp knife

5

Bake in a preheated oven until the filo is crisp and golden, about 30 minutes. Let it cool down and serve with a green salad on the side.

Spanakopita

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