Spanakopita (Spinach and feta pie)

Name: Spanakopita (Spinach and feta pie)
Total time: 5400 s
Yield: 6 people
Cuisine: British
Ingredients: 800 g spinach; 6 spring onions; 1 leek; 1 tbsp sea salt; 2 eggs; 200 g feta cheese; 250 g ricotta cheese; 80 g rocket; 1/2 tsp ground black or white pepper; 1/2 tsp nutmeg; 250 g unsalted butter; 270 g filo pastry; 1 tbsp olive oil

Santy Coy @chefsantycoy

Gold Coast, Australia

Spanakopita is a tasty savory Greek pie consisting of wonderfully crisp layers of filo pastry and a soothing filling of spinach and feta cheese. Spanakopita pairs well as a side dish with lamb or chicken, but it can also serve as a satisfying main course on its own. It is typically accompanied by a salad, such as Greek salad.

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour 30 minutes

6 people

800 gspinach
6spring onions
1leek
1 tbspsea salt
2eggs
200 gfeta cheese
250 gricotta cheese
80 grocket
1/2 tspground black or white pepper
1/2 tspnutmeg
250 gunsalted butter
270 gfilo pastry
1 tbspolive oil

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Steps

1 hour 30 minutes

1

You will need a very large mixing bowl for this. Wash the spinach well. If using larger leaves, it needs to be washed at least 3 times to remove the dirt. Trim away any large stalks. Trim and finely slice the spring onion and leek. Rinse them in a colander to get rid any dirt.
2

Toss the spinach with the slices veg. Sprinkle over the sea salt and toss it in. Leave in the sink. After 15 minutes, use your hands to really scunch the leaves, onions and leek together, squeezing out the moisture. Be sure to really get stuck in and use your hands here, a spoon won’t achive the same thing,
3

Preheat your oven to 190ºC.
4

When the spinach is ready, whisk the eggs in a large mixing bowl. Crumble in feta and ricota into the bowl. Add the rocket, ground pepper and nutmeg. Mix it in.
5

Drizzle a little olive oil into a 25cm x 30 cm roasting tray and using a pastry brush, evenly coat the tray. Lay out enough filo to cover the base and drape over the sides, then drizzle melted unsalted butter and brush it all over. Repeat until you have used half the filo ; it should be around 7 -8 layer thick.
6

Spoon the spinach filling into the tray, spreading it out evenly, then top with the remaining filo so it is also around 7-8 layers thick, brushing each layer with melted unsalted butter as you go. Scrunch the overhanging filo around the edge of the pie and brush with melted butter.
7

Gently score the top of the pie into 8 - 12 pieces, being careful not to cut all the way through. Place the tray in the oven, and bake around 45 minutes, until golden all over, then remove and leave to rest for at least 30 minutes before serving.
8

Enjoy

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Santy Coy @chefsantycoy

on April 05, 2025 13:55

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!