Spanakopita: A Classic Greek Spinach and Feta Pie

Golden, crisp and filled with savoury spinach, herbs and tangy feta, spanakopita is one of Greece’s best-loved pies. It makes a satisfying lunch, a sharing dish for a gathering or a tasty addition to a mezze spread. This version uses ready-made filo pastry for a straightforward bake at home.

Serves: 6–8

Preparation time: 25 minutes

Cooking time: 40–45 minutes

Ingredients

• 700g fresh spinach, or 450g frozen spinach, defrosted
• 2 tablespoons olive oil, plus extra for brushing
• 1 medium onion, finely chopped
• 4 spring onions, thinly sliced
• 2 garlic cloves, finely chopped
• 200g feta, crumbled
• 2 eggs, lightly beaten
• Small handful of fresh dill, finely chopped
• Small handful of flat-leaf parsley, finely chopped
• ¼ teaspoon grated nutmeg (optional)
• Freshly ground black pepper
• 8–10 sheets filo pastry
• 50g butter, melted, or extra olive oil

Method

1. Prepare the spinach. If using fresh spinach, wilt it in batches in a large pan over a medium heat. Transfer to a colander and leave to cool. If using defrosted frozen spinach, place it in a clean tea towel and squeeze out as much liquid as possible. Chop the spinach roughly.
2. Cook the aromatics. Heat the olive oil in a frying pan. Add the onion and spring onions and cook for 5–7 minutes, until soft. Stir in the garlic and cook for another minute. Leave the mixture to cool slightly.
3. Make the filling. Put the spinach, onion mixture, feta, eggs, dill and parsley in a bowl. Add the nutmeg, if using, and a good grind of black pepper. Mix gently. Taste before adding salt, as feta can be quite salty.
4. Prepare the pastry. Heat the oven to 190°C (170°C fan, Gas Mark 5). Lightly oil a baking tin, approximately 23 x 33cm. Keep the filo covered with a clean, slightly damp tea towel while you work so it does not dry out.
5. Layer the base. Lay one sheet of filo in the tin, letting any excess hang over the sides. Brush lightly with melted butter or olive oil. Add another sheet at a slight angle and brush again. Repeat until you have used about half of the pastry.
6. Add the filling. Spoon the spinach mixture over the pastry and spread it into an even layer.
7. Top the pie. Layer the remaining filo sheets over the filling, brushing each with butter or oil. Fold the overhanging pastry over the top to form a neat edge. Brush the surface generously and score the top lightly into portions with a sharp knife, taking care not to cut all the way through the filling.
8. Bake. Bake for 40–45 minutes, until the pastry is deeply golden and crisp. Leave the pie to rest for 10 minutes before cutting and serving.

Tips for a crisp, flavourful spanakopita

• Remove excess moisture. Wet spinach can make the pastry soggy, so squeeze it thoroughly after wilting or defrosting.
• Work quickly with filo. Keep unused sheets covered and brush each layer lightly; too much butter or oil can make the pastry heavy.
• Make it ahead. Assemble the pie, cover and refrigerate it for a few hours before baking. You can also bake it in advance and reheat it in the oven to bring back its crispness.
• Serve it simply. Spanakopita is delicious warm or at room temperature, with a crisp salad, olives or a spoonful of Greek yoghurt.

With its flaky layers and bright, herby filling, spanakopita is a versatile pie that is easy to share. Cut it into generous squares for a main meal or smaller pieces for a buffet or picnic.