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Spanakopita (Spinach Pie)
Crispy phyllo pastry filled with spinach and feta cheese, a beloved Greek savory pie.
Spanakopita is a masterpiece of Greek pastry-making, a dish that requires patience, skill, and the finest ingredients. Our version features layer upon delicate layer of hand-stretched phyllo pastry, each one brushed with golden butter, encasing a rich filling of fresh spinach, crumbled feta cheese, fragrant dill, and spring onions.
The origins of spanakopita trace back centuries in Greek culinary history, when home cooks would gather wild greens from the hillsides and wrap them in homemade phyllo. We honor this tradition by using only fresh, locally-sourced spinach that's carefully washed and sautéed until perfectly wilted, then mixed with our special blend of cheeses and herbs.
The result is a pie that shatters into a thousand flaky pieces with each bite, revealing the creamy, savory filling within. Whether served as a starter, side dish, or vegetarian main course, our spanakopita is a testament to the elegance of simple Greek cooking.
The origins of spanakopita trace back centuries in Greek culinary history, when home cooks would gather wild greens from the hillsides and wrap them in homemade phyllo. We honor this tradition by using only fresh, locally-sourced spinach that's carefully washed and sautéed until perfectly wilted, then mixed with our special blend of cheeses and herbs.
The result is a pie that shatters into a thousand flaky pieces with each bite, revealing the creamy, savory filling within. Whether served as a starter, side dish, or vegetarian main course, our spanakopita is a testament to the elegance of simple Greek cooking.
Prep: 30 mins
Cook: 50 mins
Serves: 8-10
Medium
Ingredients
1kg fresh spinach
300g feta cheese, crumbled
1 bunch spring onions, chopped
1 bunch dill, chopped
3 eggs
200g phyllo pastry
150ml olive oil
Salt and pepper
Pinch of nutmeg
300g feta cheese, crumbled
1 bunch spring onions, chopped
1 bunch dill, chopped
3 eggs
200g phyllo pastry
150ml olive oil
Salt and pepper
Pinch of nutmeg
Instructions
1. Wash spinach thoroughly and chop roughly. Salt and squeeze out excess water.
2. Mix spinach with crumbled feta, spring onions, dill, and eggs.
3. Season with pepper and nutmeg (careful with salt - feta is salty).
4. Brush a baking pan with olive oil. Layer half the phyllo sheets, brushing each with oil.
5. Spread the spinach filling evenly.
6. Top with remaining phyllo sheets, brushing each with oil.
7. Score the top into portions.
8. Bake at 180°C for 45-50 minutes until golden.
2. Mix spinach with crumbled feta, spring onions, dill, and eggs.
3. Season with pepper and nutmeg (careful with salt - feta is salty).
4. Brush a baking pan with olive oil. Layer half the phyllo sheets, brushing each with oil.
5. Spread the spinach filling evenly.
6. Top with remaining phyllo sheets, brushing each with oil.
7. Score the top into portions.
8. Bake at 180°C for 45-50 minutes until golden.
