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Spanakopita
Also known as σπανακόπιτα · spanakopitta · greek spinach filo pie · spinach and feta pie
Phyllo baked crisp around a spinach-feta-dill filling, the pastry shattering over the soft green core. Buttery and herbal.
Typical serving
460 kcal
usually 360–580 kcal
 Protein | 14 g |
|---|---|
 Carbs | 38 g |
 Fat | 28 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- an oven
- a tin about 20×30cm
- frozen filo needs a few hours in the fridge to thaw
Ingredients
Serves 4 · dimmer marks are storecupboard
- 200gfilo pastry — about eight sheets
- 500gspinach
- 200gfeta
- 2eggs
- 3 tbspolive oil
- 6spring onions
- 1 small bunchdill
- 1 pinchnutmeg
- to tastesalt and pepper
Method
8 steps
chop · 7mSpring onions and dill chopped fine, spinach roughly if the leaves are large.
fry · 8mSpring onions softened in a spoon of the oil, then spinach added in handfuls and turned until every leaf has collapsed.
rest · 12mTipped into a sieve, left to drain, then wrung out hard in a cloth. This is the whole recipe. Wet spinach gives a pie with a raw grey layer under the filling, and no amount of oven time repairs it.
fold · 5mSqueezed spinach mixed with crumbled feta, beaten egg, dill, nutmeg and plenty of pepper. Salt carefully — the feta has already brought most of it.
finish · 12mHalf the filo laid into the tin a sheet at a time, each brushed with oil and left to ruffle rather than pulled flat. Filling spread over, rest of the sheets on top, edges tucked down the inside.
- chop · 3m
The top scored into portions with a sharp knife, through the pastry but not into the filling. Cut after baking instead and the whole top shatters.
roast · 45m walk awayAt 180°C until the top is crisp and deep gold all over rather than pale in the middle.
- rest · 15m walk away
Fifteen minutes in the tin. It is better warm than hot, and it slices properly once it has settled.
Worth knowing
Village bakers fold spanakopita as coils, triangles or whole trays — the shape names the occasion, the filling never changes.
More from the Mediterranean kitchen
Closest in calories
Browse macros for every Mediterranean dish Foodakl can log: Iberian · Greek & Balkan
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