Introduction

Spanakopita is one of Greece’s most iconic pies, a flaky, golden, savoury delight made with layers of crisp filo pastry wrapped around a rich filling of spinach, herbs, and feta cheese. It’s the kind of dish that feels both rustic and elegant, perfect for family gatherings, weeknight dinners, or as an impressive appetizer for guests. With its fresh herbs and creamy, salty bite, Spanakopita captures everything we love about traditional Greek home cooking: simple ingredients, bold flavour, and the satisfaction of warm, comforting food.

Instructions

1. Prepare the Filling

• • Heat olive oil in a frying pan.
  • Sauté the onion and spring onions until soft.
  • Add the spinach and cook until wilted and liquid evaporates.
  • Allow to cool completely.
  • Stir in dill, parsley, feta, ricotta (if using), eggs, salt, and pepper. Mix well.

2. Assemble the Spanakopita

• • Preheat oven to 180°C / 350°F.
  • Brush your baking tray with olive oil or butter.
  • Layer 6 sheets of filo, brushing each layer with oil/butter.
  • Spread the spinach mixture evenly across the tray.
  • Add another 6–8 filo sheets on top, brushing each with oil/butter.
  • Tuck in the edges neatly.
  • Score the top layers into squares or diamonds (makes cutting easier later).

3. Bake

• • Bake for 45–55 minutes until golden and crisp.
  • Let rest for 10 minutes before slicing and serving.

Tips

• Keep the filo pastry covered with a damp cloth to prevent drying out.
• For a lighter version, reduce the feta by half and remove ricotta.
• Add a pinch of nutmeg for a warm, aromatic touch.
• You can prepare it ahead of time and bake it just before serving.
• Freezes beautifully, freeze before baking for best results.