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Spanakopita (Greek spinach pie)
Spanakopita (Greek spinach pie)
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Indulge in the flavors of Greece with a cheesy spinach pastry.
Ingredients:
  • Melted butter, to grease
  • 2 bunches (about 2kg) silver beet, white stems removed, coarsely shredded, washed with water clinging to the leaves
  • 1 brown onion, halved, coarsely chopped
  • 3 green shallots, ends trimmed, thinly sliced
  • 400g Greek feta, crumbled
  • 62.50 ml finely chopped fresh dill
  • 1 lemon, rind finely grated
  • 4 eggs, lightly whisked
  • 6 sheets filo pastry
  • 60g butter, melted
Instructions:
  • Preheat your oven to 180°C. Grease a 16.5 x 26cm ovenproof dish with melted butter. Cook half of the silver beet in a non-stick frying pan over high heat until just wilted, about 3-4 minutes. Transfer to a bowl to cool. Repeat with the remaining silver beet.
  • Warm up the oil in a frying pan over medium heat. Cook the onion and garlic, stirring occasionally, for about 5 minutes until they are soft.
  • Squeeze excess liquid from silver beet using your hands, then mix it with the onion mixture, green shallot, feta, dill, lemon rind, and egg in a large bowl.
  • Lay filo sheets on a clean work surface and cover with a clean, damp tea towel to prevent drying. Brush one filo sheet with melted butter, layer another sheet, and brush with butter. Repeat layering and folding the filo into a stack. Repeat with the rest of the filo and half the butter to create a second stack. Line your prepared dish with one filo stack.
  • Spread the silver-beet mixture evenly in the dish and top with the remaining filo stack. Fold edges over and press down firmly to seal the filling. Score the top of the filo diagonally with a small sharp knife, then brush with the remaining butter. Bake in a preheated oven for 30 minutes or until golden. Let it rest for 5 minutes before slicing and serving.

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