Spanakopita

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200C. Lightly oil a small baking dish or loaf tin, about 20 x 15 cm. Finely dice the onion, slice the spring onions, roughly chop the spinach, and finely chop the dill so the filling cooks quickly and evenly.

   120 g yellow onion, finely diced40 g spring onions, thinly sliced300 g baby spinach, roughly chopped10 g fresh dill, finely chopped20 ml olive oil
2. 2

   Heat 15 ml olive oil in a skillet over medium heat. Add the onion and spring onions and cook for 3 to 4 minutes until softened but not browned. Stir in the spinach in batches and cook just until wilted and most of its moisture has evaporated, 2 to 3 minutes more. Season with the salt, pepper, and nutmeg. Transfer to a bowl and let it cool for 5 minutes; this prevents the eggs from scrambling.

   15 ml olive oil120 g yellow onion, finely diced40 g spring onions, thinly sliced300 g baby spinach, roughly chopped1 g fine sea salt1 g black pepper0.5 g ground nutmeg
3. 3

   Beat the eggs in a bowl, then fold in the dill and crumbled feta. Add the cooled spinach mixture and mix until evenly combined. The filling should be moist but not wet; if liquid pools in the bowl, drain it off so the pastry stays crisp.

   2 large eggs10 g fresh dill, finely chopped120 g feta, crumbled
4. 4

   Lay 2 filo sheets in the baking dish, brushing each lightly with some of the 20 ml olive oil and letting the pastry come up the sides. If needed, fold the sheets to fit rather than cutting them. Spoon in the filling and spread it evenly to the corners.

   4 sheets (about 100 g) filo pastry sheets20 ml olive oil
5. 5

   Cover with the remaining 2 filo sheets, brushing each lightly with the remaining oil. Tuck in the edges neatly and lightly score the top into 2 portions for easier slicing. Bake for 22 to 25 minutes until deeply golden and crisp, and the centre feels set when gently pressed.

   4 sheets (about 100 g) filo pastry sheets20 ml olive oil
6. 6

   Rest the spanakopita for 5 minutes after baking so the layers firm up and slice cleanly. Serve warm for breakfast.

Origin & History

Spanakopita is one of Greece's most beloved pies, traditionally made with layers of filo enclosing spinach, herbs, and cheese. Variations exist across the country, from large family trays to hand pies, and the dish is eaten at any time of day, including breakfast. Its roots lie in the long Greek tradition of savory pies that make use of greens, dairy, and delicate pastry.