National Dishes of the World

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Spanakopita (spinach and feta pie)
Photo: Alpha, CC BY-SA 2.0, Wikimedia Commons

bread vegetarian

Spanakopita (spinach and feta pie)

σπανακόπιτα (spanakopita)

A crisp filo pie filled with spinach, feta, spring onions and dill.

Eaten in: Greece

Prep
30 min
Cooking
50 min
Resting
15 min
Total
1 h 35 min
Servings
8

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About the dish

Spanakopita is one of many Greek pites, baked pies of filo pastry, and the most popular of them all. The filling is made with spinach or a mix of wild greens, spring onions, leeks, dill and mint, combined with feta and eggs. The pastry sheets are brushed with olive oil, layered in a tin and baked until the top is golden and flaky. Spanakopita is eaten warm or cold: for breakfast, as a snack on the go, on a picnic or as part of a meze spread. Bakeries also sell it in individual triangles or spirals.

Main ingredients

  • filo pastry
  • spinach
  • feta
  • spring onions
  • dill
  • eggs
  • olive oil

Greece: During fasting periods a version without cheese or eggs, spanakopita nistisimi, is baked.

More: Wikipedia (en)

Recipe

Spanakopita (spinach and feta pie)

https://foodmap.ominuvo.com/dish/spanakopita

Ingredients

8 servings

8 servings

Method

  1. Wash and chop the spinach, sprinkle with a pinch of salt and leave for 10 minutes, then squeeze out the water firmly.

  2. Slice the spring onions and leek and fry in 3 tbsp of the oil for 5 minutes. Mix with the spinach, chopped dill and mint and leave to cool.

  3. Add the crumbled feta, beaten eggs, pepper and nutmeg and mix well.

  4. Heat the oven to 180°C. Oil a tin of about 25 × 35 cm and lay in half the filo sheets, brushing each with oil.

  5. Spread over the filling, cover with the rest of the sheets, oiling each one, and tuck in the edges. Score the top into portions with a knife.

  6. Sprinkle the top with a few drops of water and bake for 45–50 minutes until deep golden. Leave for 15 minutes before cutting.

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