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Spanakopita – Greek spinach pie with feta
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Spanakopita – Greek spinach pie with feta

Crispy filo pastry with a filling of spinach, feta and dill. A Greek classic that works as lunch, a side or a light dinner.

GreekBrunchBuffetMainDinnerVegetarian
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Rate:
60 min total
8 servings
Easy

Ingredients

servings
Units

  • Filling

    • 1.1 lb Fresh spinach (or 300 g thawed frozen)
    • 7.1 oz Feta, crumbled
    • 4 stk Spring onions, finely sliced
    • 2 tbsp Fresh dill, chopped
    • 2 stk Eggs
    • ½ tsp Salt
    • ½ tsp Black pepper (to taste)
    • 1 knsp Nutmeg

  • Pastry

    • 9.5 oz Filo pastry (about 10 sheets)
    • 2.8 oz Melted butter

Instructions

  1. 1

    Make the filling

    1. Wilt the spinach briefly. Press out all moisture.
    2. Mix spinach, feta, spring onions, dill and eggs. Season with salt, pepper and nutmeg.
    15 min
  2. 2

    Assemble and bake

    1. Brush an oven dish with butter. Layer 5 filo sheets in the base, brushing each with butter.
    2. Spread the filling evenly. Layer remaining sheets on top, brushing each.
    3. Score the top lightly in squares. Bake at 180 °C for 30–35 minutes until golden and crisp.
    35 min

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Details

Dietary

Allergens

GlutenMilkEgg

Restrictions

  • Contains Gluten
  • Contains milk
  • Contains egg

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. Reheat in oven at 180 °C to keep it crisp.

Tips

Cooking

  • • Work quickly with filo – it dries out. Keep unused sheets under a damp towel.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.