Greek-Australian Spanakopita
A classic savoury pie with layers of crisp, golden filo pastry encasing a rich spinach, herb, and crumbled feta cheese filling.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 370 kcal
Equipment
- •baking tray
- •large frypan
- •pastry brush
- •mixing bowl
- •colander
Nutrition
Per serving, approximate
- Calories
- 370 kcal
- fat
- 22 g
- carbs
- 28 g
- fibre
- 3 g
- protein
- 14 g
- calories
- 370 kcal
Instructions
- 1
Preheat your oven to 180°C fan-forced and grease a deep rectangular baking tray with melted butter.
- 2
Heat one tablespoon of olive oil in a frypan over medium heat.
- 3
Sauté the sliced spring onions for 3 minutes until soft and translucent.
- 4
Place the chopped spinach in a colander, sprinkle with salt, and squeeze out all excess liquid thoroughly with your hands.
- 5
Combine the squeezed spinach, sautéed spring onions, crumbled feta, and ricotta in a large bowl.
- 6
Stir in the beaten eggs, dill, parsley, nutmeg, and cracked pepper until evenly combined.
- 7
Lay one sheet of filo into the tray and brush lightly with melted butter.
- 8
Repeat with seven more sheets, buttering between layers and letting the edges hang over the sides.
- 9
Spread the spinach and cheese filling evenly over the pastry base.
- 10
Fold overhanging pastry inwards, then top with remaining filo sheets, brushing each sheet with melted butter.
- 11
Score the top layers of pastry into portions using a sharp knife.
- 12
Bake for 40 to 45 minutes until the pastry is deep golden and crisp.
Chef's tips
Cover unused filo pastry with a slightly damp tea towel while assembling so the sheets do not dry out and crack. Squeezing out every drop of moisture from the spinach is vital to keep the base crisp.
Ingredient substitutions
- English spinach → silverbeet leaves with tough white stems removed
- ricotta cheese → full-cream cottage cheese
Storage
Store cooled spanakopita in an airtight container in the fridge for up to three days.
Reheating
Reheat slices uncovered on a baking tray in a 180°C oven for 10 minutes to restore crispness.
Common mistakes to avoid
- •Failing to squeeze out the spinach moisture, causing the bottom crust to turn soggy.
- •Letting the filo pastry dry out on the bench, which makes it brittle and impossible to layer smoothly.
Serving suggestions
Cooked Greek-Australian Spanakopita?
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