Spanakopita
Greek spinach and feta pie for six: fresh spinach wilted and squeezed dry, mixed with feta, egg, spring onion and dill, and baked between oiled sheets of phyllo until deeply golden and crisp.
Allergens in this recipeCereals (gluten)EggMilk (including Lactose)
Cereals (gluten) · Contains cereals and gluten-containing products
Egg · Contains eggs and egg products
Milk (including Lactose) · Contains milk and milk products (including lactose)
This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.
Nutrition · Per serving
Energy437kcal22%
- Carbohydrate
- 31.2g12%
- Fat
- 28.2g40%
- Protein
- 17.2g34%
Share of an adult's daily reference intake
Estimated from the ingredients. Actual values vary with brands and portions.
- Total time
- 1 hr 45 min
- Difficulty
- Medium
Method
Step 1
4–6 minWilt and squeeze spinach
Wash the spinach and pack it into a large wide pot with only the water that clings to the leaves. Cover and cook over medium heat for 4–6 minutes, turning once, until it has collapsed and turned dark green. Work in two batches if the pot is small. Tip it into a colander and let it cool for 10 minutes. Then squeeze handfuls of it as hard as you can, until almost no water runs out. Chop the squeezed spinach roughly.
spinach1 kg
Step 2
Mix the filling
Slice the spring onions thinly, including most of the green, and chop the dill finely. Put the chopped spinach in a large bowl and loosen it with your fingers. Add the spring onions, the dill, the feta crumbled into small pieces, the three eggs, two tablespoons of the olive oil and plenty of black pepper. Mix well. The feta is salty, so do not add salt before you have tasted the baked pie. The filling should hold together without any liquid pooling at the bottom of the bowl.
- spinach1 kg
spring onion100 g
dill20 g
feta250 g
egg3
olive oil30 mL
black pepperto taste
Step 3
Layer the pie
Heat the oven to 180 °C. Brush a tray of about 25 by 35 cm with oil. Keep the thawed phyllo under a damp cloth, because it dries and cracks within minutes. Lay six sheets in the tray one at a time, brushing each lightly with oil and letting the edges hang over. Spread the filling in an even layer. Cover with the remaining sheets, again brushed one by one, fold in the overhang and brush the top. Cut through the top layers into 12 squares.
yufka (filo) pastry250 g- olive oil60 mL
Step 4
45–55 minBake until golden
Bake the pie in the middle of the oven for 45–55 minutes. It is ready when the top is a deep golden brown, the edges have pulled slightly from the tray and the pastry sounds crisp when you tap it. If the top colours faster than the centre sets, cover it loosely with foil for the last 15 minutes. The corners and the centre should be equally dark, and the layers should look dry, not glossy with oil.
Step 5
10–15 minRest and cut
Leave the pie in the tray for 10–15 minutes before you serve it. In that time the filling firms up, so the squares hold their shape instead of sliding apart, and it cools to a temperature that will not scald. Lift one corner with a spatula to check that the base is golden and crisp. Cut again along the scored lines with a sharp serrated knife, using a gentle sawing motion so the top layers shatter as little as possible, and lift the squares out one at a time.
Why the filling must be dry
Serving
Storage
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Enjoy your meal!