Spanakopita with Salad

This delicious Greek spinach and feta filo pastry pie will leave you wanting more.

Serves 4


Large knob of butter

2 red onions, halved and sliced

2 cloves of garlic, crushed

500g spinach washed

2 spring onions, finely chopped

2 tsp fresh chopped parsley

2 tsp fresh chopped dill

A pinch of grated nutmeg

200g feta cheese, crumbled

2 eggs, beaten

4 large sheets filo pastry

2 tbsp olive oil

Salt and pepper to taste


  • Pre-heat the oven to 200 degrees C.
  • Start by melting the butter in a frying pan and sauté the onions on a medium heat until soft and starting to colour
  • Add the garlic and cook for a couple of minutes and leave the mix aside
  • In a saucepan add the spinach in batches on a medium heat and cook until wilted. Add a bit of butter so it doesn’t burn
  • Set the spinach aside to cool and then squeeze out all the moisture from it and add to the onion/garlic mix
  • In a separate bowl, mix the nutmeg, feta, eggs, spring onion, parsley, dill and seasoning and add to the spinach mix
  • Use a non-stick round baking dish around 25cm in diameter and add the filo sheets one by one brushing them with olive oil and letting the excess hang over the sides.
  • Once this is completed, add the spanakopita filling and fold over the excess filo sheets to cover it
  • Brush the top of the spinach pie with olive oil and score with a sharp knife
  • Bake in a preheated oven for 30 minutes until the filo pastry is crisp and golden
  • Let it cool down and serve with a delicious Greek salad on the side.

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