Spanakopita is a Greek Spinach and Feta Filo Pie. It is something that I have been making a lot recently as it is easy to make a large quantity and freezes well. It is best eaten warm and crunchy out of the oven but you can easily eat it cold for lunch the next day or reheat in the oven or crisp up under the griller. You can also make the filling the day before and then just throw it all together an hour or so before you want to eat it (again a technique I have used often due to my now limited and broken time with a new baby!). And as I seem to say often, you can add or subtract anything to this recipe depending on what you have in your fridge… try baby peas, sautéed mushrooms, roast chicken and different herbs.

I recently made 6 small spanakopita in freezable containers for a food swap:

Adding the filling.

Folding in the edges and ready for the oven.

Puffed and golden, straight out of the oven.

And a round version I made in a pie dish too.

Spanakopita Recipe
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1 large bunch spinach, roughly chopped
1 large onion, chopped
700g ricotta cheese
400g Danish feta cheese
1/2 cup grated Parmesan or cheddar
4 free range eggs
freshly ground pepper and salt (about 1/2 tsp each)
1 bunch dill, roughly chopped
1 x 375g packet filo pastry
olive oil
sesame seeds 

Preheat your oven to 180 degrees celsius.

Cook your spinach and allow to drain well. If your spinach is very wet then you can squeeze out a little of the water with your hands. Saute onion in a frying pan.

Mix up the 3 cheeses (ensuring the feta is broken up well) and salt, pepper and dill. Add the spinach and onion and mix together. I like to have a quick taste at this point before you put the eggs in and make sure the flavours are about right. You can add a little salt or pepper if need be but remember the feta cheese is quite salty. Add eggs and stir until mixed through.

Get a large baking dish or a couple of small ones and using a pastry brush coat the bottom and sides of the dish with olive oil. Get your Filo out of the packet and lay out on your bench ready to assemble. If you are making small spanakoptias then cut your pastry with a sharp knife to fit your dish sizes (with a bit of overhang for each dish). Place a few sheets of pastry in the bottom of your dish with the pastry overhanging the sides. Roughly brush the pastry with olive oil and add a few more sheets of pastry. Continue to layer until you have used half of your pastry. Put your cheese and spinach mixture in the pastry and spread out to the edges with a spoon or spatula. Using the remaining pastry sheets, layer your pastry on top brushing with oil every few layers. Once you have used up all your pastry, roll or fold the overhanging edges in towards the middle of the pie to make a rough edging. Brush the top layer with oil and sprinkle with sesame seeds.

Cook the spanakopita in the oven for 50-60minutes until golden on the top. Let sit for 5 minutes before serving.

Notes: If you don’t have a pastry brush, you can always use your fingers. Do not leave your pastry unwrapped for a long time without covering with either a damp cloth or plastic wrap as it can become brittle and hard to work with. Traditionally with Filo pastry you would use melted butter to brush between all of the layers but I prefer to use olive oil and I just brush in-between every 3 or 4 layers.

Serves 8-10.

 

2 Responses to Spanakopita – Spinach & Feta Filo

  1. Pip Holmes says:

    Hi Prue,
    I just made two spanakopita pies and thanks to your recipe – they were a great success! It’s the first time I’ve used filo pastry and was surprised at how easy it was. As you recommended using what ever was in the fridge I sautéed the spinach in garlic and onion first then added a handful of fresh oregano from the garden.
    Very delicious thanks!

    • Fantastic! I know Filo is so easy to use and I like it because it is a lot healthier then other pastries. We had a chicken, leek and asparagus pie last night, delicious! I try to always have some Filo in the fridge or freezer so it is on hand when I want to make a quick pie.

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