Crispy filo layers encasing a rich filling of spinach, feta, eggs and dill — a quintessential Greek classic.
Spanakopita is one of Greece's most beloved dishes — eaten for breakfast, lunch or as a snack. The combination of mineral-rich spinach, salty crumbled feta and fragrant dill, wrapped in shatteringly crisp filo pastry, is one of the perfect flavour combinations in Mediterranean cooking.
Serves 8
If using fresh spinach, wilt in a pan with no water over high heat. Cool and squeeze out every drop of moisture — wet spinach makes soggy pastry. Chop roughly.
Sauté onion in olive oil until soft. Cool. Mix with spinach, feta, spring onions, eggs, dill, parsley and nutmeg. Season with pepper (feta provides the salt).
Taste the filling before adding eggs — feta is very salty, you may need very little or no additional salt.
Brush a 30×20cm baking dish with oil. Lay 6 filo sheets, brushing each with oil/butter. Let edges hang over the sides.
Spread filling evenly. Fold overhanging filo back over the filling. Lay remaining 6 sheets on top, brushing each. Tuck edges under. Score the top layer into portions with a sharp knife.
Bake at 180°C for 40–45 minutes until deeply golden and crackling. Rest 10 minutes before cutting through completely.
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Squeezing all moisture from the spinach is the single most important step.
Work quickly with filo — keep unused sheets covered with a damp cloth at all times.
Score before baking — scoring after shatters the filo.
Tiropita: replace spinach with extra feta for a pure cheese pie.
Add kalamata olives and sun-dried tomatoes to the filling.
Keeps 4 days refrigerated. Reheat in the oven at 160°C to restore crispiness — never microwave.
Spanakopita has been made in Greece for centuries, with early versions dating to Byzantine times. It's a staple of Greek Orthodox fasting cooking (made without eggs or dairy for a vegan version during Lent). It's the most popular dish in Greek bakeries (fournos) and is eaten throughout the day.
Yes — thaw in the refrigerator overnight, not at room temperature. Cold filo is more pliable and tears less easily than room-temperature filo.
Yes — assemble it fully, then freeze unbaked and well-wrapped for up to 2 months. Bake straight from frozen, adding 15–20 minutes to the baking time, rather than thawing first, which can make the filo soggy.
This almost always comes down to moisture: squeeze the spinach completely dry before mixing it into the filling, and make sure the oven is fully preheated so the base pastry crisps quickly instead of steaming.
Per serving (250g / 8.8 oz) · 8 servings total
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