Spinach & feta filo pie

Name: Spinach & feta filo pie
Total time: 60 min
Yield: 4
Cuisine: Greek
Ingredients: 220 g Filo pastry; 500 g Spinach; 200 g Feta; 100 g Egg, without shell; 80 g Spring onion; 15 g Fresh dill; 45 g Olive oil; 1 g Black pepper

Crisp layers of filo around a spinach, herb and feta filling.

Estimated total time: 60 minutes4 portionsAbout 470 kcal per portion

Spanakopita — real photograph of the prepared dish — Photo: Alpha · CC BY-SA 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 4 portions

220 g Filo pastry
500 g Spinach
200 g Feta
100 g Egg, without shell
80 g Spring onion
15 g Fresh dill
45 g Olive oil
1 g Black pepper

Method

Heat oven to 190°C. Wilt spinach in a large pan, cool, squeeze very dry and chop. Soften sliced spring onion in 10 g oil for 3 minutes.
Mix spinach, onion, crumbled feta, beaten eggs, dill and pepper.
Brush a medium baking dish with oil. Layer half the filo in the dish, brushing each sheet lightly with oil and letting edges overhang.
Add filling, fold in the overhang and cover with remaining oiled filo. Score into portions and bake for 35–40 minutes until crisp and filling is set.

Use vegetarian-rennet feta if required. Filo sheets dry quickly; keep unused sheets under a slightly damp cloth.

Σπανακόπιτα

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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