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Spanakopita

Crisp Greek spanakopita: layers of golden filo filled with spinach, feta, spring onions and dill.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Greek
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 kg fresh spinach washed
  • 1 bunch spring onions sliced
  • 1 bunch dill chopped
  • 2 tbsp olive oil
  • 300 g feta crumbled
  • 2 eggs beaten
  • 1 pinch nutmeg
  • 12 sheets filo pastry
  • 100 ml olive oil or melted butter for brushing
  • Black pepper

Method
 

  1. Wilt the spinach in batches in a large pan. Cool, squeeze out all the liquid and chop.
  2. Soften the spring onions in the oil for 3 minutes.
  3. Mix the spinach, spring onions, dill, feta, eggs, nutmeg and pepper.
  4. Heat the oven to 180°C. Brush a 23 × 33 cm dish with oil and lay in 6 sheets of filo, brushing each.
  5. Spread in the filling. Cover with 6 more brushed sheets and tuck in the edges.
  6. Score the top into portions and bake for 40–45 minutes until deep golden.

Notes

Keep the filo covered with a damp tea towel while you work so it does not dry out and crack.