Spinach And Feta Spanakopita

Ingredients

• 2 large bunchesEnglish spinach leaves, trimmed from thick stems, thoroughly washed, dried and chopped
• ½ tspsalt
• 200 gGreek feta, crumbled
• 120 ml (½ cup)Greek yoghurt
• 2spring onions, finely sliced
• 1egg
• 2 tbspfresh mint, finely chopped
• ½ tsplemon zest
• ½ tbsplemon juice
• 2garlic cloves, finely chopped
• ½ tspground nutmeg
• ¼ tspblack pepper
• ¼ tspsalt
• 1 tbspchopped dill (optional)
• 16 sheetsfilo pastry
• About 180 ml (¾ cup)butter or ghee, melted
• To tasteblack and white sesame seeds

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C, or 200°C fan.

2. 2

   Salt the spinach

   Put the spinach in a large colander or bowl, sprinkle with ½ tsp salt and toss to coat. Leave it for 10 minutes to sweat.

3. 3

   Squeeze it dry

   Take a handful of spinach at a time, wrap it in a tea towel and wring firmly to remove excess water.

4. 4

   Mix the filling

   Combine the squeezed spinach in a bowl with the feta, yoghurt, spring onions, egg, mint, lemon zest, lemon juice, garlic, nutmeg, pepper and ¼ tsp salt. Mix well.

5. 5

   Prepare the pastry

   For a rectangular tray, cut the 16 filo sheets into 32 rectangles measuring 25 cm. For a pie dish, leave 8 sheets full length and trim the other 8 into circles to fit.

6. 6

   Layer the base

   Lay 8 sheets of filo in the tray or dish, brushing each sheet with melted butter as you layer it.

7. 7

   Add the filling

   Spread the spinach mixture over the filo and smooth the surface.

8. 8

   Cover with filo

   Cover the filling with a circular filo sheet. Brush it with butter, then add the remaining pastry sheets, brushing between layers. Fold or scrunch the overhanging pastry over the top and brush it with butter.

9. 9

   Finish the top

   Brush the top with butter and sprinkle over the sesame seeds.

10. 10

    Bake until golden

    Bake for 25 minutes, or until the surface is golden brown.

11. 11

    Serve it hot

    Serve immediately if possible. The pie is at its best straight from the oven and stays good while hot, for around 15 minutes; the base softens as it cools. Reheat it in the oven to crisp it up again.

What is spanakopita?

Spanakopita is a Greek savoury pie traditionally made with spinach and filo pastry. This version combines spinach with feta, yoghurt, herbs, lemon and garlic for a tangy, aromatic filling.

The layered pastry gives the pie its contrast: crisp, buttery sheets around a soft, savoury centre. Pressing the water from the spinach helps keep that centre from making the filo soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 20g protein, 53g carbs, 42g fat.

The filo and spinach supply much of the carbohydrate, while butter or ghee contributes most of the fat. Feta, yoghurt and egg provide protein, with feta and added salt contributing much of the sodium. Serve a portion with salad or vegetables to add freshness and make the plate more balanced.

Getting the spinach ready

Salted spinach: leaving it for 10 minutes draws out moisture before it goes into the filling.

Squeezing: wring the spinach firmly in a tea towel, working in handfuls. Less excess water means a filling that holds together better and a crisper base.

What the filling brings

Feta and yoghurt: feta adds a salty, creamy flavour, while yoghurt softens the mixture. The egg helps bind the filling as it bakes.

Herbs and seasoning: mint, lemon, garlic and nutmeg give the spinach a fresh, savoury lift. Dill is optional; the recipe notes it as an addition that was not available.

Layering filo pastry

Butter between sheets: brush each layer lightly so it bakes into separate, crisp flakes. Work gently, as filo can tear, but small tears are easy to cover with another sheet.

Shape: use rectangular pieces for a tray, or trim half the sheets to fit a pie dish. Fold or scrunch the excess over the top for a textured edge.

How to tell when it is done

Timing: bake for 25 minutes at 220°C, or 200°C fan. Keep an eye on the surface towards the end, as the pastry should be golden brown.

Texture: the top should look crisp and browned when it comes out. Serve while hot, since the base gradually loses its crispness as the pie cools.

Serving the pie

Serve spanakopita straight from the oven while the pastry is crisp and the filling is hot. A simple salad or cooked vegetables make a fresh contrast to the buttery filo.

Cut into portions with a sharp knife, taking care not to press down hard on the flaky top.

Recipe notes & tips

• Dry the washed spinach well before salting it so the tea towel can remove the remaining moisture.
• Squeeze the spinach in small handfuls for better control and a drier filling.
• Brush filo lightly rather than soaking it with butter, so the layers remain distinct.
• Keep unused filo covered while assembling to limit drying and cracking.
• Use the pastry shape that fits your dish rather than forcing sheets into place.
• Serve soon after baking for the crispest base.

Variations

• Add dill: include the optional tablespoon of chopped dill for another herbal note.
• Use ghee: replace the melted butter with the same amount of melted ghee.
• Change the herbs: use extra mint if you do not have dill.
• Add more lemon: increase the zest slightly for a brighter filling.
• Make individual portions: cut the filo into smaller pieces and shape separate parcels, keeping the filling and buttering method the same.

Common mistakes to avoid

• Wet spinach: squeeze it firmly in a tea towel so excess water does not soften the pastry.
• Dry filo: cover sheets not yet in use so they are less likely to crack.
• Skipping the butter: brush between every pastry layer to help the filo bake crisp and golden.
• Overfilling the pastry: spread the filling in an even layer so the top sheets can cover it properly.
• Baking by time alone: check for a golden-brown surface, as ovens can vary.
• Leaving it to cool: serve while hot because the base becomes less crisp as it stands.

How to store

The pie is best served straight from the oven. Refrigerate leftovers in a covered container and eat within 3 days; reheat in the oven until hot to help crisp the pastry again.

Frequently asked questions