Greek · Dinner
Crispy Spinach and Feta Pie
Spanakopita
Layers of crisp golden filo filled with seasoned spinach, fresh herbs, and aged feta, the most beloved pie in the Greek kitchen.
$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
16gProtein
35gFat
38gCarbs
2gSugar
3gFiber
680mgSodium
65mgChol
Goes well with
Sauvignon Blanc, MarlboroughSauvignon Blanc, Marlborough — A crisp,...
local
Moschofilero, Boutari, MantiniaMoschofilero, Boutari, Mantinia — A refr...
international
Instructions
1
Prep
Wilt spinach in a dry pan over medium heat 2–3 minutes, squeeze out excess water, roughly chop. Combine spinach, crumbled feta, beaten eggs, scallions, dill, parsley, minced garlic, nutmeg, salt, and pepper in a bowl.
2
Bake 1
Preheat oven to 190°C. Brush a 23cm ovenproof dish with olive oil. Layer 6 filo sheets, brushing each with oil and letting edges overhang.
3
Bake 2
Spoon filling evenly over filo base. Fold overhanging filo over filling, layer remaining 6 sheets on top, brushing each with oil, tuck edges down sides.
4
Bake 3
Score the top lightly with a knife into 4 portions. Bake 35–40 minutes at 190°C until deeply golden and crisp on top.
5
Rest and plate
Rest 5 minutes. Cut along scored lines and plate warm, with edges crisp and filling visible.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 sheets filo pastry
- 500g (17.6 oz) baby spinach
- 200g (7.1 oz) feta cheese
- 2 large eggs
- 4 scallions
- 20g (small handful) fresh dill
- 20g (small handful) fresh flat-leaf parsley
- 2 garlic cloves
- 120ml (1/2 cup) extra virgin olive oil
- 0.5 tsp ground nutmeg
- 0.5 tsp black pepper
- 0.5 tsp sea salt