Greek Spanakopita Recipe (Spinach and Feta Pie)

Spanakopita is the classic Greek spinach and feta pie, with spring onions and dill between layers of crisp filo. It is just as good warm as at room temperature.

Serves: 8 | Prep: 30 min | Cook: 45 min

Ingredients

  • 750 g fresh spinach
  • 1 onion, finely chopped
  • 4 spring onions, sliced
  • 200 g feta, crumbled
  • 2 eggs, beaten
  • 3 tbsp fresh dill, chopped
  • Black pepper
  • 12 sheets filo pastry
  • 100 ml olive oil for brushing

Method

  1. Wilt the spinach in a large pan, cool it in a colander, squeeze out as much liquid as possible and chop roughly.
  2. Soften the onion and spring onions in a little olive oil.
  3. Mix spinach, onions, feta, eggs and dill and season with pepper. Taste before adding salt: feta is salty.
  4. Heat the oven to 180°C. Layer 6 sheets of filo in an oiled dish, brushing each sheet with oil.
  5. Spread the filling over, cover with the remaining 6 oiled sheets and score the top into portions.
  6. Bake for 40 to 45 minutes until golden and rest for 10 minutes before serving.

Tips

  • Squeeze the spinach really dry, or the base will turn soggy.
  • Keep the filo covered with a damp cloth while you work.

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