This spinach and feta filo pie is a taste of the Mediterranean – crunchy, flavourful, salty and utterly delicious.
I’ve loved spinach and feta filo pie (or Spanakopita as the Greek call it) ever since I first tried it. There’s something about the heady mixture of salty feta, fragrant nutmeg and crispy, light filo pastry which really appeals to me. It has all of the elements of a comforting pie, but feels light and guilt free (although, of course, there’s far too much butter and cheese involved for it to be really guilt free).
My love for this pie was hightened on our honeymoon in Kos, where I ate it for almost every meal (yes, that’s right, our hotel served it for breakfast! Yes, it was heaven), and cooking this meal now always takes me back to that beautiful, golden island under the beautiful, golden sun. Sigh!
Although we’re eating this as a main by itself, it would work perfectly well as part of a Greek mezze, perhaps as a side to this One Pan Mediterranean Roast Chicken and Vegetables with Garlic Yoghurt and Savoury Olive and Halloumi Loaf Cake on the side.
This will take you up to an hour to make, and will serve 4 as a main, 6 as a side.
Ingredients, Substitutions and Variations
- Olive oil – you could use vegetable oil, but olive oil is traditional.
- Onion– one medium brown onion is perfect.
- Spinach – ordinary spinach is absolutely fine for this recipe. It’s best to use fresh rather than frozen.
- Nutmeg – nutmeg lifts this whole dish and is vital for the flavour!
- Feta – it goes without saying that we need feta cheese in this dish.
- Egg – to bind the filling ingredients. It’s optional – you can leave it out if you like, but the filling will be looser.
- Filo pastry – you can make your own filo pastry, but absolutely no shame if you buy it, I always do!
- Butter – you can also switch for 10ml olive oil.
Top Tips
- Get rid of the moisture
Spinach releases a lot of water, and it’s important to get rid of that liquid before you compile your pie, otherwise the base will go soggy.
- Don’t skimp on the butter
Brushing the pastry with butter (or oil) is what makes the individual layers crunchy and crisp. Don’t skimp, and don’t rush!
- Keep an eye out
Filo pastry can catch quickly in the oven. If the top starts getting very golden before the rest is cooked, cover with foil for the rest of the cooking time.
Get the cook books:
Spinach and Feta Filo Pie
Save This RecipeIngredients
- 1 tbsp olive oil
- 1 onion
- 200 g spinach
- 1/2 tsp ground nutmeg
- 400 g feta
- 1 egg
- 6 sheets filo pastry
- 10 g butter melted
Instructions
- Preheat your oven to 200 degrees.
- Roughly chop your onion and add to a frying pan with the olive oil. Saute over a high heat for 1-2 minutes, then gradually add the spinach until it is all wilted. Stir in the nutmeg, and season with black pepper. Allow to cool, then squeeze out all of the excess liquid.
- Roughly chop the feta and put in a large bowl. Add the spinach mix and crack in the egg, then stir to combine well.
- Take a large oven proof dish and brush with a little of the melted butter. Lay one of the sheets of filo pastry over the dish and brush with more butter. Repeat until the dish is completely covered with filo, and you have used 4 sheets.
- Pile in the feta mix. Spread out evenly, then top with the remaining two sheets of filo pastry. Brush with more butter, then fold the overhanging pieces of filo pastry from the bottom layers over the top, so that it is wrapped like a parcel. Brush with more butter, then bake in the oven for 30-40 minutes until golden brown. Enjoy!
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