Spanakopita

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190°C conventional / 170°C fan. Wash the spinach well, then dry it thoroughly and roughly chop it. Finely dice the onion, slice the spring onions, chop the dill and parsley, and crumble the feta. Keeping the spinach as dry as possible helps prevent a soggy pie.

   300 g spinach, fresh100 g onion, finely diced2 (about 60 g) spring onions, finely sliced10 g fresh dill, chopped10 g fresh parsley, chopped150 g feta cheese, crumbled
2. 2

   Heat 15 ml olive oil in a large frying pan over medium heat. Cook the onion and spring onions for 3-4 minutes until softened but not browned. Add the spinach and cook for 2-3 minutes, stirring, until just wilted and most of its moisture has evaporated. If any liquid remains in the pan, cook it off; the filling should be moist, not wet.

   15 ml olive oil100 g onion, finely diced2 (about 60 g) spring onions, finely sliced300 g spinach, fresh
3. 3

   Transfer the spinach mixture to a bowl and let it cool for about 5 minutes so the egg does not scramble. Stir in the dill, parsley, feta, egg, black pepper, and salt. Mix just until combined; the feta should stay a little chunky for better texture.

   10 g fresh dill, chopped10 g fresh parsley, chopped150 g feta cheese, crumbled1 large egg1 g ground black pepper1 g fine sea salt
4. 4

   Lightly oil a small baking dish or loaf tin, about 20 x 15 cm. Unroll the phyllo and keep it covered with a barely damp towel while you work so it does not dry out. Lay in half of the phyllo sheets one at a time, brushing each lightly with olive oil and letting the edges overhang slightly. Too much oil will make the layers greasy; a thin film is enough for crispness.

   200 g phyllo dough30 ml olive oil
5. 5

   Spread the spinach-feta filling evenly over the base. Fold in any overhanging pastry, then top with the remaining phyllo sheets, brushing each layer lightly with oil. Tuck the edges in neatly. Score the top into serving portions without cutting all the way through; this helps the pastry bake evenly and makes serving easier.

   200 g phyllo dough30 ml olive oil
6. 6

   Bake for 30-35 minutes until deeply golden, crisp, and flaky on top. If the pastry browns too quickly, loosely cover with foil for the last 10 minutes. The pie is done when the centre feels hot and the top layers shatter lightly when tapped.

7. 7

   Rest the spanakopita for 5 minutes before cutting through the scored lines and serving. This brief rest helps the filling set and keeps the slices tidy.

Origin & History

Spanakopita is one of Greece's best-known pies, part of a broad tradition of savory pites found across the country. It combines the classic Greek pairing of wild greens or spinach with feta, wrapped in crisp layers of phyllo. Regional and family versions vary, but the balance of herbs, greens, and flaky pastry is a hallmark of the dish.