Spanakopita (Greek spinach and feta pie)
Crisp golden filo filled with lemony spinach, fragrant herbs and salty feta — perfect for supper, picnics or a sharing plate.
Spanakopita is the cheeky little Greek pie that turns humble spinach and feta into something irresistibly flaky and celebratory. It’s brilliant when you want something that feeds a crowd without faff — make it for supper, a picnic or to impress at a buffet.
This version uses fresh spinach, lots of herbs and a lemony hit to lift the salty feta. The chill step is the secret to a reliably crisp pastry — don’t be tempted to skip it.
Ingredients
- 375 g filo pastry — thawed if frozen
- 80 g unsalted butter — melted
- 30 ml olive oil
- 800 g fresh spinach — stems removed, washed
- 150 g brown onion — finely chopped
- 4 spring onions — finely sliced
- 300 g feta cheese — crumbled
- 3 eggs — beaten
- 15 g fresh dill — finely chopped
- 15 g fresh parsley — finely chopped
- 1 lemon — zest and juice
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 0 ml ground nutmeg
Equipment
- baking tin (approx 20 x 30 cm)
- pastry brush
- large frying pan
- kitchen paper or clean tea towel
Instructions
Preheat the oven to 180°C fan/200°C conventional. Lightly butter a 20 x 30 cm shallow baking tin.
Warm the olive oil in a large frying pan over a medium heat. Add the brown onion and spring onions and sauté until softened and translucent, about 6 minutes.
Add the fresh spinach in batches, stirring until each batch wilts before adding the next. Continue until all spinach is wilted and most moisture has evaporated, about 8 minutes total.
Tip the wilted spinach and onions into a large bowl and leave to cool for about 5 minutes so it’s easier to handle.
Using handfuls of kitchen paper or a clean tea towel, squeeze the spinach mixture very firmly to remove all excess liquid. Repeat until the mixture feels only slightly damp.
Add the crumbled feta, beaten eggs, chopped fresh dill, chopped fresh parsley, the zest and juice of the lemon, sea salt, black pepper and ground nutmeg to the drained spinach. Mix thoroughly to combine.
Unroll the filo pastry and keep the sheets covered with a lightly damp tea towel so they don’t dry out. Brush the base of the prepared tin with melted unsalted butter. Lay about half the filo sheets into the tin, brushing each sheet lightly with melted butter before placing the next (use about 10–12 sheets for the base, depending on thickness).
Spread the spinach, feta and herb mixture evenly over the layered filo, pressing down gently to level.
Top the filling with the remaining filo sheets, brushing each sheet with melted butter as you go. Tuck the edges neatly into the tin, then using a sharp knife score the top into 8 equal portions to make serving easier after baking.
Chill the assembled pie in the fridge for 30 minutes to let the butter set and reduce the risk of the pastry going soggy in the oven.
Bake on the middle shelf of the preheated oven for 40 minutes until the pastry is deep golden and crisp.
Remove from the oven and allow to rest for 10 minutes before cutting along the scored lines. Serve warm or at room temperature with extra lemon wedges if liked.
Tips
- Use fresh spinach if you can — it wilts quickly and gives a brighter flavour. If you must use frozen, fully thaw and squeeze dry (see substitutions).
- Keep the filo covered with a damp tea towel while you work to stop it drying out; dry filo tears and ruins the finish.
- Squeeze the spinach thoroughly in kitchen paper or a clean tea towel — the single biggest cause of a soggy spanakopita is wet filling.
- Score the top before baking for neat slices and to let steam escape; if the top browns too fast, tent with foil.
- Make ahead: assemble and refrigerate up to 24 hours before baking, or freeze unbaked for up to 1 month (wrap well).
Substitutions
feta cheese → ricotta (300 g) plus 50 g grated vegetarian hard cheese
Noticeably differentfresh spinach → frozen spinach (defrosted and squeezed dry, approx 500 g frozen)
Stays closeunsalted butter → extra virgin olive oil (use about 60 ml for brushing and frying)
Noticeably differenteggs → silken tofu (200 g, mashed) — binds but flavour/texture will change
Noticeably different
Nutrition
Per serving · estimated
- 460
- Calories
- 16 g
- Protein
- 36 g
- Carbs
- 28 g
- Fat
- 4 g
- Fibre
- 4 g
- Sugar
- 560 mg
- Sodium
FAQ
Can I make spanakopita ahead?
Yes — assemble and chill in the fridge for up to 24 hours, then bake from chilled. You can also freeze the unbaked pie (well wrapped) for up to one month; bake from frozen, adding 10–15 minutes to the time.
Why did my pastry go soggy?
Most likely the filling was too wet. Make sure the spinach is thoroughly squeezed dry and chill the assembled pie before baking so the butter sets and prevents sogginess.
Can I make individual parcels instead of one pie?
Yes — cut the filo into smaller rectangles, fill, fold into triangles or parcels and bake for 20–25 minutes at the same temperature until crisp and golden.
Is spanakopita suitable for vegetarians?
Yes — this recipe is vegetarian. It is not vegan or gluten-free as written.
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