Spanakopita
Greece's quintessential filo pie — multiple layers of wafer-thin, olive-oil-brushed filo pastry filled with a generous mixture of wilted spinach, salty feta, spring onions, dill and eggs. Baked until golden and shatteringly crispy. Eaten warm or at room temperature.
- Total
- 50 min
- Serves
- 8
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Wilt the spinach in a large pan. Drain. When cool, squeeze out ALL liquid by hand or in a cloth — completely dry spinach is the difference between crispy and soggy spanakopita. Chop roughly.
About 5 min
Fry the onion until soft. Cool. Combine with spinach, spring onions, crumbled feta, dill, parsley, beaten eggs and nutmeg. Season — taste before adding salt as the feta is very salty.
About 11 min
Brush a 30×20 cm baking tray generously with olive oil. Layer 6–8 filo sheets on the base, brushing each sheet with olive oil before adding the next. Let the filo overhang the edges.
About 11 min
Spread the filling evenly over the filo.
About 11 min
Top with 6–8 more filo sheets, again brushing each with olive oil. Fold the overhanging edges up over the top. Brush the surface generously with oil. Score the top layer with a sharp knife into squares or diamonds without cutting through to the filling.
About 11 min
Bake at 180°C/350°F for 45–50 minutes until deeply golden and crispy. Cool 15 minutes before cutting through to serve. Spanakopita is excellent warm and equally good at room temperature.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 16 g
- Carbs
- 32 g
- Fat
- 28 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 820 mg
Contains: dairy, eggs
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Recipe by Boon Tools.