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Spanakopita
Published: July 4, 2018 at 4:01 PM
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Serves 4
Easy
Total time: 1 hr and 5 mins
A star rating of 5 out of 5.3 ratingsRate
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Check out this traditional Greek spanakopita pie recipe. This easy spinach filo pastry pie is super crispy and packed with creamy feta
Vegetarian
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Try our spanakopita recipe and accompany with a Greek salad or pick your favourite from our easy Greek recipes to create a Mediterranean-style spread. Also discover our pork gyros recipe.
Ingredients
Nutrition
-
500g baby spinach
chopped
-
2 leeks
halved lengthways and sliced
-
2 tbsp olive oil
plus 3 tbsp to brush the pastry
-
a small bunch spring onions
sliced
-
200g block feta
crumbled
-
a handful dill
chopped
-
150g (about 6 sheets) filo pastry
Nutrition: per serving
- kcal415
- fat26.3g
- saturates9.3g
- carbs24.9g
- sugars3.9g
- fibre5.6g
- protein16.7g
- salt1.7g
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Method
-
step 1
Put the spinach in a large colander and pour over boiling water to wilt it. Drain and cool, then tip into a clean tea towel and squeeze out as much water as possible.
-
step 2
While the spinach is cooling, use a small frying pan to gently cook the leeks and spring onions in 2 tbsp olive oil with a pinch of salt until they are really soft. Season, then tip into a bowl to cool. Add the spinach, feta and dill, and mix well.
-
step 3
Oil a 20 x 20cm baking tin. Brush 4 of the filo sheets with olive oil and use them to line the tin, leaving some of the pastry overhanging. Tip in the filling then cut the remaining filo sheets in half, brush with oil and drape over the top. Bring in the overhanging edges to seal everything in. Lightly score the top into 4 quarters but don’t cut all the way through the pastry.
-
step 4
Heat the oven to 190C/fan 170C/gas 5. Bake the pie for 30-35 minutes or until deep golden brown. Serve just warm or at room temperature.
Check out more of our best Greek recipes here...
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A star rating of 5 out of 5.3 ratings
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