Crispy Greek-style pie filled with feta, spinach and sundried tomato

Spanakopita

Name: Spanakopita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Greek
Ingredients: 200g bag spinach leaves; 175g jar sundried tomato in oil; 100g feta cheese crumbled; 2 eggs; 125g filo pastry

Lulu Grimes

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.6 out of 5.537 ratingsRate

loading...

A crispy Greek-style spinach and feta filo pie that you can adapt for your needs. This simple spanakopita recipe uses just five ingredients.

Freezable

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Lulu's tips for the perfect spanokopita:

If you fancy a meatier version, I sometimes add a cooked, shredded chicken breast to the spinach mixture. Simply oil three sheets of filo per portion, layer them up, and spoon a few tablespoons of the filling onto one end. Fold over the edges, roll up into cigar shapes, brush with oil, and bake for about 15 minutes until golden and crisp.
I always squeeze as much liquid as possible from the cooked spinach before mixing it with the filling. It helps keep the pastry crisp and prevents the pie from becoming soggy.
If I want to vary the filling, I sometimes add fresh dill, mint or parsley, or a handful of toasted pine nuts. They complement the spinach and feta beautifully and add extra flavour and texture.
Spanakopita is delicious served warm straight from the oven, but it also makes a great cold lunch the next day. I often slice up any leftovers and pack them for a picnic or lunchbox.

For more of a challenge, learn how to make your own homemade filo pastry to use in this recipe.

Ingredients

Nutrition

Units:

MetricUS

200g bag spinach

leaves
175g jar sundried tomato

in oil
100g feta cheese

crumbled
2 eggs
125g filo pastry

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal280
fat13g
saturates5g
carbs25g
sugars8g
fibre4g
protein13g
salt1.07g

Method

step 1

Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
step 2

Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
step 3

Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

Lulu Grimes with a green background

Recipe from Good Food magazine, July 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.537 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now