Spanakopita (spinach and cheese pie)

This dish always reminds me of my Pappou (Grandfather) who used to make THE BEST Spanakopita.
Mine isn’t near as good as his, but the family love it! A delicious, easy to make, meat free dinner that you can serve cold for lunch the next day!

400g baby spinach
350g Feta cheese
300g ricotta
2 cloves of garlic, finely chopped
1 large onion, finely chopped
2 tbsp fresh dill, finely chopped
1 large egg, whisked
12 pieces filo pastry
5 tbsp olive oil
100g butter (approximately)
2 tbsp sesame seeds

Preheat oven to 170 degrees.
Placed thawed filo pastry flat on a chopping board and add a piece of baking paper on top. Then add a moist tea towel on top of the baking paper. This will keep the filo from drying out.
Add olive oil to a hot frying pan and cook onion and garlic until fragrant and transparent.
Wash and roughly chop spinach and dry by patting on a clean tea towel. Add spinach to the pan and cook until the spinach has wilted.
Let cool for a few minutes.
Once cooled, add to a large bowl and mix with the rest of the ingredients. Stir until combined.

Melt butter until it’s liquified. Using a pastry brush, brush the sides and base of the baking dish with butter (I used a 25x25cm).
Carefully add one piece of filo and brush some butter on top of the filo sheet with a pastry brush. Repeat this another 5 times.
Add the filling to the baking dish and use a spoon to evenly spread the mixture.

Add a layer of filo to the mixture and brush butter evenly over the filo sheet. Repeat another 5 times. Cut the leftover pastry off and brush butter evenly over the top of the pie. Sprinkle sesame seeds to coat.
Cook in the oven for 45 minutes or until golden brown.


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Healthy 3 ingredient strawberry jam!

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