Spanakopita
Spanakopita, from above
Non vegEggGreece

Spanakopita

Crackling filo wrapped around spinach, feta and dill. A pie that rustles when you cut it.

90 minTime
15 gProtein each
mildSpice
Spinach pie2 chapters · 1 min read

Make it your way

Grandma's waySpinach, feta, herbs and eggs between olive oil brushed filo.
The original
395kcalsame
15 gproteinsame
4 gfibresame
90minutessame

Spanakopita.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Spinach1 kg, washed and chopped
Spring onion (green onion, scallion)1 bunch, chopped
Onion1, chopped
Dill leavesa big bunch, chopped
Flat leaf parsleya handful, chopped
Feta cheese300 g, crumbled
Egg2
Olive oil⅓ cup, divided
Filo pastry (phyllo dough)1 packet, about 12 sheets
Whole spicesa pinch of nutmeg
Black peppera pinch
Saltonly a little, feta is salty

Method

5 steps
  1. 1Wilt the spinach in batches, cool, then squeeze out as much water as you can.
  2. 2Soften the onions in a little oil. Mix with spinach, herbs, feta, eggs, nutmeg and pepper.
  3. 3Brush a tray with oil and layer half the filo, brushing each sheet.
  4. 4Spread the filling, fold in the edges and layer the remaining filo, brushing each sheet. Score into squares.
  5. 5Bake at 180 C until deep golden and crisp. Rest 15 minutes.
Serve it like this

Cut into squares and serve warm or at room temperature on a board, with Greek salad and tzatziki.

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Make it a meal

What goes with Spanakopita: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tsoureki240 min
Bread or rice Jeera rice30 min
With a main Fasolada120 min
On the side Greek salad15 min
On the side Tzatziki10 min
To drink Greek frappé4 min
Something sweet Revani70 min
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