Name: Classic Spanakopita with Spinach, Feta, and Filo Pastry Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Greek
Ingredients: 300g/10oz English spinach leaves; 1/2 tsp salt; 175g/6oz Greek feta, crumbled; 1/2 cup Greek yoghurt; 2 green onions/scallions, finely sliced; 1 egg; 2 tbsp mint, finely chopped; 1 tbsp dill, finely chopped; 1/2 tsp lemon zest; 1/2 tbsp lemon juice; 2 garlic cloves, finely chopped; 1/2 tsp nutmeg, freshly grated; 1/4 tsp black pepper; 1/4 tsp salt; 1/4 tsp cayenne pepper; 16 sheets filo pastry; 120g/8 tbsp butter, melted; 60g/2/3 cup Greek Kefalotyri cheese, finely grated (substitute: Parmesan); 1/2 tsp white sesame seeds (or more black sesame seeds); 1/2 tsp black sesame seeds (or more white sesame seeds)

Introduction

Spanakopita is a classic Greek savory pie filled with spinach, feta cheese, and fresh herbs wrapped in crispy filo pastry. This dish offers a delightful combination of creamy, tangy, and flaky textures that’s perfect as a snack or a light meal. It’s surprisingly simple to make at home and always impresses.

A close-up of a slice of spinach and feta pie held by a woman's hand, showing three main layers: a top layer of thin, golden-brown, crispy phyllo dough sprinkled with black sesame seeds, a middle layer filled with bright green spinach mixed with white crumbled feta cheese, and a bottom layer of more flaky phyllo dough. The background has scattered crumbs and a knife resting on white marbled texture. The scene highlights the flaky and textured details of the pie crust and the moist, crumbly filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g (10oz) English spinach leaves

1/2 tsp salt

175g (6oz) Greek feta, crumbled

1/2 cup Greek yoghurt

2 green onions/scallions, finely sliced

1 egg

2 tbsp mint, finely chopped

1 tbsp dill, finely chopped

1/2 tsp lemon zest

1/2 tbsp lemon juice

2 garlic cloves, finely chopped

1/2 tsp freshly grated nutmeg

1/4 tsp black pepper

1/4 tsp salt

1/4 tsp cayenne pepper

16 sheets filo pastry

120g (8 tbsp) butter, melted

60g (2/3 cup) Greek Kefalotyri cheese, finely grated (substitute parmesan if desired)

1/2 tsp white sesame seeds (or more black)

1/2 tsp black sesame seeds (or more white)

Instructions

Step 1: Preheat your oven to 220°C (430°F) or 200°C fan. Line a baking tray with parchment paper.

Step 2: Prepare the filling by placing the spinach in a large colander or bowl. Sprinkle with 1/2 tsp salt and toss well. Let it sit for 10 minutes to sweat.

Step 3: Using a tea towel, take handfuls of the spinach and wring out as much water as possible. Transfer the drained spinach to a bowl.

Step 4: Add crumbled feta, Greek yoghurt, sliced green onions, egg, chopped mint, dill, lemon zest, lemon juice, garlic, nutmeg, black pepper, 1/4 tsp salt, and cayenne pepper to the spinach. Mix everything thoroughly to combine.

Step 5: Trim the filo sheets to approximately 32 x 25 cm (13 x 10 inches) or about 26 cm (10.5 inches) square.

Step 6: On the lined tray, layer 8 sheets of filo pastry, brushing each sheet generously with melted butter before adding the next.

Step 7: Spread the spinach filling evenly over the buttered filo base, leaving a 2.5 cm (1 inch) border around the edges.

Step 8: For the topping, cover the filling with one sheet of filo and brush with butter, then sprinkle with finely grated Kefalotyri cheese. Repeat this process for sheets #2 to #5.

Step 9: Cover with the final three filo sheets (#6 to #8), brushing each with butter but without sprinkling cheese, to create a clean, neat finish.

Step 10: Press down the edges of the filo to seal the pie. You can crimp or trim the edges if desired or leave them flat on the tray.

Step 11: Brush the top layer with melted butter and sprinkle with both white and black sesame seeds for a decorative finish.

Step 12: Bake in the preheated oven for about 25 minutes or until the surface is gorgeously golden brown.

Step 13: Serve immediately, while warm and crispy. Spanakopita is at its best fresh from the oven but can still be enjoyed hot for up to 15 minutes after baking.

Tips & Variations

Use a clean tea towel to wring out spinach thoroughly; excess moisture can make the filo soggy.

Substitute Kefalotyri cheese with Parmesan if you can’t find it.

Try adding chopped leeks or scallions for extra flavor.

Brush each filo sheet with melted butter carefully to ensure crisp, golden layers.

For a milder spice, reduce or omit cayenne pepper.

FAQs

Can I use frozen spinach for spanakopita?

Yes, frozen spinach can be used but thaw it completely and squeeze out all excess water to prevent a soggy filling.

Can I prepare spanakopita ahead of time?

Yes, you can assemble the pie and refrigerate it for a few hours before baking. Just cover it tightly. You can also freeze it before baking and bake directly from frozen, adding a few extra minutes to the cooking time.