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Filo pastry parcels filled with spinach with one split open. Tried & Tested

Spanakopita

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3.5 stars based on 2 ratings

This classic Greek recipe combines fresh spinach and creamy feta cheese encased in a tasty crunchy filo pastry. Delicious served for lunch with a spoonful of Greek yoghurt.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

For the filling

  • 450g 16 oz Spinach fresh
  • 2tbsp 2tbsp Mint leaves fresh, chopped
  • 2tbsp 2tbsp Dill fresh, chopped
  • 1 1 Egg(s) (free range) large, beaten
  • 200g 7⅛ oz Feta cheese
  • ½tsp ½tsp Nutmeg

For the topping

  • 100ml 3½ fl oz Butter (unsalted) melted

For the pastry

  • 270g 9½ oz Filo pastry sheet(s)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Add the spinach to a saucepan with a lid full of water and cook over a medium heat. Cover the pan, occasionally removing the lid to stir, for about 5 minutes or until the spinach has wilted and is completely cooked.

    Ingredients for this step

    • 450g 16 oz Spinach fresh
  2. Classic mode Step 2

    Drain and squeeze the spinach with kitchen paper to remove any excess moisture.

  3. Classic mode Step 3

    Place the spinach back into the saucepan with the nutmeg, dill and mint and heat for a few minutes to dry out the spinach.

    Ingredients for this step

    • ½tsp ½tsp Nutmeg
    • 2tbsp 2tbsp Dill fresh, chopped
    • 2tbsp 2tbsp Mint leaves fresh, chopped
  4. Classic mode Step 4

    Once cool mix with the beaten egg, feta cheese and seasoning, if preferred until all the ingredients are even distributed.

    Ingredients for this step

    • 1 1 Egg(s) (free range) large, beaten
    • 200g 7⅛ oz Feta cheese
  5. Classic mode Step 5

    Lay out the filo pasty, covering with a dry tea towel then a damp tea towel to help retain the moisture.

  6. Classic mode Step 6

    Preheat the oven to 180°C (160°C, gas mark 4)

  7. Classic mode Step 7

    When you are ready to begin assembling the pastry, lay out the first sheet of pastry and gently brush with melted butter, top with the next sheet of pastry. Repeat this process until all the pastry is stack on top of each other.

    Ingredients for this step

    • 270g 9½ oz Filo pastry sheet(s)
  8. Classic mode Step 8

    Slice the pastry into 8 even sized squares and spoon a quarter on the mixture into the centre of each square.

  9. Classic mode Step 9

    Moisten the edges of the pastry lightly with water and fold up the pastry, covering the filling, to create a triangle. Seal the edges with a fork.

  10. Classic mode Step 10

    Brush the topping of the pastry with melted butter and sprinkle on seeds of your choice, if liked.

    Ingredients for this step

    • 100ml 3½ fl oz Butter (unsalted) melted
  11. Classic mode Step 11

    Bake for 25-30 minutes or until the pastry has become golden brown and crisp.