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With crisp, buttery pastry and a soft spinach and
feta cheese filling, this delicious pie is classic Greek
family comfort food. e trick to creating the perfect
Spanakopita is to be generous with the herbs.
Serve with a Greek salad and crusty bread.
450g spinach, drained
1 bunch of fresh parsley,
chopped
1 bunch of fresh dill,
chopped
2 garlic cloves, crushed
3 eggs, beaten
285g Greek feta cheese
1 lemon, zested
Salt and pepper
1 pack frozen filo pastry,
thawed (you will
need about 8-10 sheets)
4 tbsp butter
1. Preheat the oven to 160°C.
2. Make the filling by mixing the spinach, chopped herbs,
garlic, eggs, crumbled feta and lemon zest together in
a bowl. Season to taste.
3. Unroll the thawed pastry and immediately cover with
a clean, damp cloth to keep it from drying out.
4. Melt the butter in a small pan, then take a square or
rectangular baking dish and line with a few sheets
of the filo, laying each one in a different direction and
making sure they drape over the sides of the dish. Brush
each layer generously with butter. Keep layering until
you have used about two thirds of the pastry.
5. Spoon in the spinach and feta mixture and smooth over
the top, then butter a few more sheets and layer over
the pie, bunching the sheets slightly to give lots of
texture and fit snugly across the top of the pie. Finally,
fold in the overlapping edges of pastry towards the
middle. Butter the finished pie generously.
6. Bake for 45 minutes to an hour, until crisp and golden.
Allow to rest and serve just warm or at room temperature.
S E R V E S 4 S E R V I N G S
Mediterranean Cuisine
SPANAKOPITA
