Greek Spinach and Feta Pie
A crisp filo pie layered with spinach, feta and dill — the classic Greek spanakopita, made simple at home.
25Prep min
45Cook min
70Total min
Serves 6Serves
GreekCuisine
MediumDifficulty
There is something deeply satisfying about a Greek spinach and feta pie: shatteringly crisp filo on the outside, and a savoury, herb-flecked filling of spinach, salty feta and fresh dill within. It is the kind of dish that works just as well for a weekend lunch as it does for a picnic or a light supper with a bowl of olives and a tomato salad.
This version keeps things straightforward. You wilt the spinach, squeeze it dry, and mix it with crumbled feta, dill, a little spring onion and egg to bind. Then you layer it between sheets of filo brushed generously with olive oil — no complicated folding, just a rustic pie in a round tin. The result is golden, flaky and full of flavour.
The key is to work quickly with the filo so it doesn’t dry out, and to season the filling confidently — spinach needs a good amount of salt and pepper. Serve it warm or at room temperature; it slices neatly either way.
This version keeps things straightforward. You wilt the spinach, squeeze it dry, and mix it with crumbled feta, dill, a little spring onion and egg to bind. Then you layer it between sheets of filo brushed generously with olive oil — no complicated folding, just a rustic pie in a round tin. The result is golden, flaky and full of flavour.
The key is to work quickly with the filo so it doesn’t dry out, and to season the filling confidently — spinach needs a good amount of salt and pepper. Serve it warm or at room temperature; it slices neatly either way.
Ingredients
- 1 kg fresh spinach, washed and tough stems removed
- 2 tablespoons olive oil, plus extra for brushing
- 1 bunch spring onions, finely sliced
- 2 garlic cloves, finely chopped
- 1 large egg
- 200 g feta cheese, crumbled
- 50 g ricotta or full-fat Greek yogurt
- Small bunch fresh dill, finely chopped (about 3 tablespoons)
- Small bunch fresh parsley, finely chopped (about 2 tablespoons)
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 12 sheets filo pastry (about 270 g), thawed if frozen
- 2 tablespoons sesame seeds (optional)
Instructions
- Preheat the oven to 200°C (180°C fan/400°F/gas 6). Lightly brush a 24 cm round springform or deep pie tin with olive oil.
- Bring a large pot of water to the boil. Add the spinach in batches and blanch for 30 seconds, then drain immediately and rinse under cold water until cool enough to handle. Squeeze out as much water as you can — really press it — then roughly chop. Alternatively, wilt the spinach in a dry pan, then drain and squeeze.
- Heat the 2 tablespoons olive oil in a frying pan over medium heat. Add the spring onions and cook for 3–4 minutes until soft, then add the garlic and cook for 30 seconds more. Tip into a large bowl and leave to cool slightly.
- Add the chopped spinach, egg, crumbled feta, ricotta or yogurt, dill, parsley, nutmeg, salt and pepper to the bowl. Mix thoroughly until evenly combined. Taste and adjust seasoning — it should be well seasoned.
- Lay one sheet of filo on a clean surface and brush lightly with olive oil. Repeat with another sheet, then use them to line the base and sides of the tin, letting the edges overhang. Continue with 6 more sheets, brushing each with oil and fanning them around the tin so the pastry covers the base and sides with plenty of overhang.
- Spoon the spinach filling into the pastry-lined tin and spread it level.
- Fold the overhanging filo over the filling, brushing with oil as you go. Then layer the remaining 4 sheets on top, brushing each with oil and scrunching them slightly to create texture. Tuck the edges into the sides of the tin.
- Brush the top with a little more olive oil and scatter with sesame seeds, if using. Using a sharp knife, score the top few layers of filo into 6 wedges — this makes serving easier.
- Bake for 40–45 minutes, until the pastry is deep golden and crisp. If it is browning too quickly, cover loosely with foil after 30 minutes.
- Leave to cool in the tin for 10 minutes before releasing the sides. Serve warm or at room temperature, cut into wedges.
Cook’s tips
- Squeeze the spinach really well — excess water makes the pastry soggy.
- Keep filo covered with a damp tea towel while you work to stop it drying out.
- Score the top layers before baking so the pie slices cleanly without shattering.
Substitutions
- Swap the dill for mint or use a mix of both.
- Use ricotta, cottage cheese or full-fat Greek yogurt in place of the ricotta.
- Add a handful of toasted pine nuts or chopped walnuts to the filling for extra texture.
Storage & reheating
Store leftovers covered in the fridge for up to 3 days. Reheat in a 180°C oven for 10–12 minutes to crisp the pastry; avoid the microwave, which makes it soggy.
Frequently asked questions
Can I make this Greek spinach and feta pie ahead of time?
Yes. Assemble the pie up to the point of baking, cover and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if starting from cold.
Can I use frozen spinach instead of fresh?
Yes. Use about 800 g frozen chopped spinach, thawed and squeezed very dry. It saves time and works well.
How do I stop the filo from becoming soggy?
The key is to squeeze all excess water from the spinach and to brush each filo sheet lightly but evenly with oil. Also, don’t overfill the pie.
Is this recipe suitable for vegetarians?
Yes, it contains no meat or fish. Check that your feta is made with vegetarian rennet if that is a concern.
