Spanakopita - Cheese and Spinach pie
Here is an English version

Spanakopita (Greek σπανακόπιτα, from σπανάκι, spinach, and πίττα, pie) is basically a combination of spinach, feta cheese (sometimes ricotta cheese), onions, eggs and seasoning wrapped in filo pastry.

When we go to Greece we always have a few, trying out the different versions in all the tavernas.

Back home, in an attempt to recreate the delights of taverna dining, we (well Mrs. S that is) sometimes rustle up a Greek meal and spanakopita can be on the menu.


Here you can find out how Mrs. S does it.


The ingredients

  • 1Kg(2lbs) spinach - fresh is best

  • Spanakopita - Olive Oil Greek Olive Oil
    Spanakopita - Greek Salt Greek Salt - What Else?
  • ¼ cup (60 ml or 2 fl oz) olive oil - Greek of course

  • 2 small onions, chopped

  • 1/3 cup (20 gr/¾ oz) chopped fresh parsley

  • large pinch of ground nutmeg

  • 1/3 cup (35 gr/1¼ oz) freshly grated parmesan

  • 150 gr (5 oz) crumbled feta cheese

  • 90gr (3 oz) ricotta cheese

  • 4 eggs, lightly beaten

  • 40 gr (1¼ oz) butter melted

  • 1 tablespoon olive oil, extra (Where from? Need I ask?)

  • 12 sheets filo pastry

  • Salt and Pepper

  • Poppy or Sesame seeds (Optional)


What to Do

If you want to see and hear it all demonstrated by Mrs. S, jump straight to the video
    Spanakopita - Weighing Spinach Weighing the Spinach
    Spanakopita - Ready To MixReady To Mix
    Spanakopita - Stirred Mixture Stirred Mixture
    Spanakopita - Filo Ready To Fold Filo Ready To Fold
    Spanakopita - Pies Ready To CookPies Ready To Cook
    Spanakopita - Cooked PiesCooked Pies
  • Trim any coarse stems from the spinach. Wash the leaves thoroughly, roughly chop and place in a large pan with just a little water clinging to the leaves.

    Cover and cook gently over low heat for 5 minutes, or until the leaves have wilted. Drain well and allow to cool slightly before squeezing tightly to remove the excess water.

  • Heat the oil in a heavy based frying pan. Add the onion and cook over low heat for 10 minutes, or until tender and golden. Remove from the heat.

    Stir in the drained spinach, parsley, nutmeg, Parmesan, feta, ricotta and egg.

    Season well.

  • Preheat the oven to moderate 180°C(350°F/Gas 4). Grease two baking trays. Combine the melted butter with the extra oil.

    Work with three sheets of pastry at a time, keeping the rest covered with a damp tea towel. Brush each sheet with butter mixture and lay them on top of each other. Cut in half lengthways.

  • Spoon on 4 tablespoons of the filling at an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end of the pastry.

    Put the triangles on the baking trays and brush with the remaining butter mixture. Optionally sprinkle with seame or poppy seeds. Bake for 20-25 minutes, or until the pastry is golden brown.

  • Remove from oven, let them cool a bit and then eat them.

and finally...

The Video

The Pie Video

You have read the words. Now see the video...

Mrs. S shows you how she made the latest batch, right through from spinach picking to pie eating.

Pour yourself a glass of ouzo, sit back and enjoy it.

(It may not work too well if you have a slow broadband like ours - 512kbs !!!)

Try it yourself. Here's how.

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