Spanakopita with crispy filo dough, spinach, feta and dill
Greek Recipe

Spanakopita

For spanakopita, spinach is mixed with feta, herbs, egg and spring onions and layered between buttered or oiled filo pastry sheets. It is baked in the oven until golden brown and crispy.

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Total time 1 hr 10 min
Calories 520 kcal
Servings 6 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Spanakopita with spinach, feta and filo dough

Spanakopita thrives on the contrast of crispy filo dough and juicy, but not wet filling. Fresh spinach must be crumbled and squeezed. Filo dough dries quickly and should remain covered when working.

Mediterranean Cuisine Vegetarian Dinners Lunch Dinner

Recipe

Spanakopita

Spanakopita is a Greek filo pastry cake with spinach, feta, spring onions, dill and egg. Important is a well squeezed dry, non-watery filling.

Ingredients

6 servings

Method

  1. 1

    Prepare spinach

    Let the spinach fall apart or defrost, then squeeze out very well and chop coarsely.

  2. 2

    Mix the filling

    Mix spinach with feta, spring onions, dill, parsley, eggs, pepper and nutmeg.

  3. 3

    Layers of filo dough

    Oil a mould. Insert filo pastry sheets separately and spread each sheet thinly with oil or butter.

  4. 4

    Fill

    Spread the filling on the dough, cover with more oiled filo pastry sheets and cut the surface.

  5. 5

    Baking

    Bake the Spanakopita at 180 degrees for 35 to 40 minutes until golden brown. Leave to rest briefly before cutting.

Kitchen know-how

Tips for Spanakopita

Squeeze spinach

Too moist spinach softens the filo dough. Strong squeezing is the most important step.

Cover the filo dough

Filo dough dries quickly. Cover with a slightly damp cloth while working.

Cut before baking

The surface can be cut more cleanly before baking than after.

Variations

How to adapt this recipe

Wrap the filling in filo strips in portions, which is handy for buffets or picnics.

Slightly finely chopped leek goes well with spinach and feta and makes the filling more spicy.

Nutrition per serving

520kcal
42.0 gCarbohydrates
18.0 gProtein
30.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Spanakopita

Yes, frozen spinach works well. It is important to defrost it completely and squeeze dry it very well.

The filling was too wet or the dough was not greased enough. Squeeze out the spinach and spread the leaves one at a time.

Yes, it can stand cool for a short time when it is ready. You should bake it fresh for crispy dough.

Dill, parsley and spring onions are particularly good. Mint can be added sparingly.

Keep cooking

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