About this Dish
Crispy filo pastry filled with spinach and feta cheese, baked until shatteringly golden. Eaten as a snack, starter or main course throughout Greece. The quality of the feta is everything — real PDO Greek feta has a crumbly texture and salty tang that no other cheese replicates.
IngredientsServes 6
🥬Fresh spinach, 800g (or frozen, thawed and well drained)
🧀Greek PDO feta cheese, 300g crumbled
🧅Spring onions, 6 finely sliced
🌿Fresh dill, small bunch roughly chopped
🥚Eggs, 3 lightly beaten
🫒Olive oil, 100ml plus extra for brushing
🧄Garlic, 2 cloves finely minced
🥐Filo pastry sheets, 270g pack (about 12 sheets)
🧂Freshly ground black pepper, to taste
🌰Nutmeg, a generous pinch freshly grated
Method
1
If using fresh spinach, wilt it in a large pan over medium heat with a splash of water, then transfer to a colander and squeeze out as much liquid as possible — this step is crucial or your filling will be soggy. Chop the wilted spinach roughly and set aside to cool.2
Heat 2 tablespoons of olive oil in a pan and gently sauté the spring onions and garlic for 3–4 minutes until soft. Add to the cooled spinach along with the crumbled feta, dill, beaten eggs, nutmeg and a generous grind of black pepper. Mix everything together — taste before adding any salt as the feta is already very salty.3
Preheat your oven to 190°C (170°C fan) and lightly oil a roughly 30x20cm baking dish. Keep your filo sheets covered with a damp tea towel as you work to prevent them drying out and cracking.4
Lay one sheet of filo into the dish, letting the edges overhang, and brush generously with olive oil. Repeat with 5–6 more sheets, brushing each one with oil, building up a layered base.5
Spoon the spinach and feta filling evenly over the filo base and spread it into the corners. Fold any overhanging pastry edges back over the filling, then layer the remaining filo sheets on top, brushing each one with olive oil as before. Tuck the edges neatly down the sides of the dish.6
Score the top layers of filo into portions with a sharp knife — this makes it much easier to cut once baked and stops the pastry from shattering. Sprinkle a few drops of water over the surface to help the pastry crisp evenly, then bake for 40–45 minutes until deeply golden and shatteringly crisp.7
Leave the spanakopita to rest for at least 10 minutes before cutting along your scored lines and serving — it's wonderful warm or at room temperature, and arguably even better the next day.User Reviews
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