Spanakopita
Spinach, dill and feta pie in crisp fillo (σπανακόπιτα)
Spanakopita turns up everywhere in Greece: cut into squares at bakeries for a mid-morning snack, carried to the beach wrapped in paper, and set out on Easter and name-day tables beside the salads. A tray of it is a mass of soft, herby spinach and salty feta under layers of fillo that shatter as you cut. Spring onions and plenty of dill keep it fresh rather than heavy. Serve it warm or at room temperature with a tomato salad and olives; it tastes even better a few hours after baking. Feta is often made with animal rennet, so choose one labelled vegetarian. If you want to make your own pastry, our home-made fillo recipe works here. Chef's tip: squeeze the wilted spinach in a clean tea towel until it stops dripping; leaving the water in is the classic mistake that gives a soggy bottom.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the filling
For the pastry
Method
0/10 doneStep 1: Wilt 2 ¼ lb spinach in batches in a large dry pan over a medium heat, turning with tongs, for 2–3 minutes per batch until it collapses and turns deep green. Tip into a colander.
8 minStep 2: When it is cool enough to handle, squeeze the spinach hard in a clean tea towel until no more water runs out, then chop it roughly. You should have a tight ball about the size of two fists.
Step 3: Warm 3 tbsp olive oil in the same pan over a medium-low heat. Cook 1 onion and 8 spring onions for 6–8 minutes, until soft and sweet but not brown.
8 minStep 4: In a bowl mix the spinach, onions, 1 oz dill, ½ oz flat-leaf parsley, 10 ½ oz feta cheese, 2 eggs, ¼ tsp nutmeg and ½ tsp black pepper. Taste a little before adding the eggs if you are unsure about salt; feta usually brings enough.
Step 5: Heat the oven to 350°F (325°F fan). Brush a 23 × 33 cm baking tin with some of ½ cup olive oil. Keep the 16 oz fillo pastry under a damp tea towel while you work so it doesn't crack.
Step 6: Lay in 6 sheets, brushing each with oil and letting the edges hang over the sides. Spread the filling evenly.
Step 7: Fold the overhanging edges back over the filling, then cover with the remaining sheets, brushing each one. Tuck the edges down the sides of the tin.
Step 8: Score the top layers into 8 squares with a sharp knife, cutting only through the pastry, not the filling. Brush with the last of the oil, flick a few drops of water over the top and scatter with 1 tbsp sesame seeds if you like.
Step 9: Bake for 45–50 minutes, until deep golden all over and crisp enough to rustle when you tap it. Pale pastry will turn soft as it cools, so give it the full time.
45 minStep 10: Rest for 15 minutes, then cut along the scored lines. Keeps 2 days in the fridge; reheat at 350°F for 10 minutes to re-crisp.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 12 g
- Carbs
- 28 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spanakopita take?
- About 80 minutes in total: 35 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
- What can I use instead of onion?
- 2 shallots per onion.
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