Spanakopita
Spanakopita is a classic Greek filo pastry pie filled with a savoury mixture of spinach, wild greens, fresh herbs, eggs and feta cheese, layered between crisp sheets of filo dough brushed with olive oil. Baked until golden and flaky, it balances richness and freshness, with aromatic dill and parsley lifting the earthy greens. Served warm or cold, it is equally suited to mezze, buffet service or light main courses.
- 1h30
- NOT TOO TRICKY
- 20 PORTIONS
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 280 kcal Calories
- 9 g Protein
- 22 g Carbohydrates
- 18 g Fat
- 3 g Fibre
- 2 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Olive oil | 1/2 cup | 125 ml | Divided |
| Green onions, small bunch | 1 each | Chopped | |
| Spinach | 1 lb | 450 g | Washed thoroughly, drained |
| Dandelion greens | 1 lb | 450 g | Washed |
| Chard or kale | 1 lb | 450 g | Stems removed |
| Fresh parsley, small bunch | 1 each | Chopped | |
| Fresh dill, small bunch | 1 each | Chopped | |
| Kosher salt | As needed | ||
| Black pepper | As needed | Ground | |
| Feta cheese | 0.5 lb | 225 g | Crumbled |
| Eggs | 3 - 4 each | Lightly beaten | |
| Filo dough sheets | 12 each | Unrolled flat and kept covered to avoid drying | |
| Bread crumbs | As needed | ||
Method
- Heat ¼ cup oil in a large pan and sauté the scallions until soft.
- Meanwhile, pan the spinach (cook it without adding water, then drain it thoroughly) or salt and rinse it (the latter method is used extensively in Greece, but is not advisable).
- Squeeze out excess liquid. Add the spinach to green onions and stir in the parsley, dill, and a very little salt and pepper. Cook gently for 10 minutes, then cool. (This can be done in advance and stored in the refrigerator.)
- For the dandelions, wash the dandelion greens thoroughly under cold water and remove any tough stems or wilted leaves. Heat the olive oil in a large skillet over medium-high heat. Add the dandelion greens to the skillet and toss them with the garlic and oil. If the greens don’t fit in the skillet, add them in batches, allowing them to wilt before adding more. Mix the greens and spinach.
- Using a wooden spoon stir in the feta and eggs. Now assemble the pie using either homemade or commercial filo dough. (If the filling is too liquid, sprinkle in some breadcrumbs before spreading it on the pastry.)
- Preheat an oven to 190°C (375°F).
- Cover the filo sheets with a slightly damp cloth. Lay one sheet of dough on a cutting board. Brush with butter and sprinkle with a little breadcrumbs. Top with another piece of filo and brush with oil. Cut into 4 strips.
- Place a tablespoon of the filling at the bottom of each strip. Fold the bottom corner of the filling to make a triangle. Continue folding until all the dough is folded.
- Arrange the folded triangles on a parchment lined baking sheet, seam side down. Brush with olive oil.
- Bake for 20 minutes until golden brown.
- TO MAKE FILO PIE: Brush the filo sheets with oil and sprinkle with breadcrumbs in between layers in 2 stacks of 6 sheets each.
- Place a set of sheets in the bottom of a 22 x 30 cm (9” x 13”) baking dish.
- Top with the filling and place the remaining 6 sheets on top.
- Score the top of the filo into portion size pieces.
- Bake in a moderate oven 180° C (360° F) for 45 minutes, or until the top is gold and flaky.
- Serve warm or cold.
- To serve: Serve topped with shallot rings and parsley, lemon wedges and grilled lavash.
- Pro Tip: Wild dandelion greens are typically used in this dish. Cook the greens from raw to preserve the nutrients.
