spanakopita, greek spinach pie recipe
Spanakopita, Greek Spinach Pie
Prep Time
20 mins
Cook Time
50 mins
1 h
10 mins
Total Time
1 hr 10 mins
 

A delicious Spanakopita, Greek spinach pie, made with spinach and feta cheese that tastes just as good as the ones you can buy in Greece.

Servings: 8
Author: Shoot The Cook
Ingredients
  • 6-8 sheets of fillo pastry
  • 1 medium onion, finely chopped
  • 800 g of fresh spinach, washed and drained
  • 1 cup (200g) quality feta cheese, crumbled
  • 2 large eggs
  • 1/2 tsp nutmeg, more to taste
  • salt and pepper to taste
  • 1/2 cup of fresh basil leaves, coarsely chopped
Instructions
  1. Pre-heat the oven to 180°C. I use a circular baking pan of 20 cm. Lightly brush it with olive oil and set aside.

  2. Place a large non-stick pan over a medium-high heat. Add 2 Tbsp of olive oil and chopped onion to the hot pan. Cook until softened, 4-5’, or until translucent. Add the spinach and sauté until it softens and all of the liquid evaporates, about 8’.Transfer the spinach filling to a mixing bowl. Set aside until the filling is cool to touch.

  3. Add the eggs, feta, basil and nutmeg. Add salt and pepper to taste.Stir and your filling is ready!

  4. Lay 1 sheet of filo in the prepared baking tin, and brush lightly with olive oil. Lay another sheet of filo on top, brush with olive oil, and repeat this process with 6 sheets of filo. The sheets will overlap the tin. Spread the spinach & cheese mixture into the tin and layer the overhanging pastry on top of the pie, scrunching a little as you do. If it doesn’tcover the filling completely add one or two extra sheets of filo, scrunching them as you go. Brush a final layer of olive oil over the top.

  5. Bake at 180°C for 50-60’, or until golden and set inside.

  6. When ready, remove from the oven, drizzle with honey, sesame seeds and garnish with some basil leaves. Then it’s ready to be served serve.

Recipe Notes

*You can use dried oregano or thyme, if you like.

*Use a good quality feta cheese or if you want to make it without cheese I recommend that you use bread crumbs or nutritional yeast.

*It can be refrigerated for a couple days but it won’t be as crispy as the first day