Description
Spanakopita is a classic Greek savory pie made with a flavorful spinach and feta filling wrapped in crispy layers of buttery filo pastry. This recipe combines fresh spinach, rich feta, herbs, and a hint of lemon zest, all baked to golden perfection with a sprinkling of sesame seeds on top. Perfect as a snack, appetizer, or main dish, spanakopita delights with its flaky texture and vibrant flavors.
Ingredients
Scale
Spinach Mixture
- 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
Pastry & Toppings
- 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)
Instructions
- Preheat Oven: Preheat your oven to 220°C/430°F (200°C fan). Line a baking tray with parchment paper to prevent sticking and ensure even cooking.
- Sweat the Spinach: Place the spinach in a large colander or bowl and sprinkle with 1/2 teaspoon of salt. Toss to combine and leave for 10 minutes to allow the spinach to release moisture.
- Remove Excess Water: Take a handful of the spinach and place it in a clean tea towel. Wring tightly to extract as much water as possible, which prevents sogginess in the filling.
- Prepare Filling: Transfer the drained spinach to a bowl and add crumbled feta, Greek yoghurt, finely sliced green onions, egg, chopped mint, chopped dill, lemon zest, lemon juice, chopped garlic, freshly grated nutmeg, black pepper, salt, and cayenne pepper. Mix thoroughly until all ingredients are well combined.
- Trim Filo Pastry: Cut the 16 sheets of filo pastry into 32 x 25cm (13 x 10 inches) or approximately 26cm (10.5 inch) squares to fit your baking tray.
- Layer Base Filo Sheets: Place 8 sheets of filo on the prepared baking tray, brushing each sheet generously with melted butter to achieve a crispy, golden base.
- Add Filling: Evenly spread the spinach mixture over the layered filo pastry, smoothing the surface and leaving a 2.5cm (1 inch) border around the edges.
- Layer Top Filo Sheets: Begin layering the remaining 8 filo sheets over the filling. For sheets 1 through 5, brush each with melted butter and sprinkle with grated Kefalotyri cheese. For sheets 6 through 8, brush with butter but do not add cheese to ensure a neat finish.
- Seal Edges: Press down the edges to seal the pie. You can crimp and trim the edges for a decorative look or leave them flat on the tray.
- Add Sesame Seeds: Brush the top of the pie with melted butter and sprinkle evenly with white and black sesame seeds for added flavor and a beautiful finish.
- Bake: Place the tray in the preheated oven and bake for 25 minutes or until the top is golden brown and crispy.
- Serve: Serve spanakopita immediately while hot and crispy. It is best enjoyed fresh from the oven, though it can be eaten while still hot within about 15 minutes. Note that the base will lose some crispiness as it cools.
Notes
- To prevent the filo from drying out while assembling, keep the pastry sheets covered with a damp kitchen towel.
- If Kefalotyri cheese isn’t available, Parmesan works well as a substitute for a similar taste.
- Wringing out spinach thoroughly is key to avoiding a soggy filling.
- For a neat finish, sprinkle cheese only on the first few top filo layers as directed.
- Leftover spanakopita can be reheated in the oven to regain crispiness but is best when fresh.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pie
- Method: Baking
- Cuisine: Greek
Keywords: Spanakopita, Greek spinach pie, filo pastry pie, vegetarian Greek recipe, spinach and feta pie
