Recipe of the month
Recipe of the Month: Spanakopita
Crispy, golden, and full of flavor — Spanakopita is a beloved classic of Greek cuisine. This savory pie, made with flaky filo pastry, creamy feta cheese, and fresh spinach, is a delicious comfort food with roots in Greek tradition.
Similar to Turkish börek or Austrian spinach strudel, Spanakopita can be enjoyed in many ways:
- 🥘 As a hearty main course
- 🍖 As a flavorful side to grilled meats
- 🎉 Or served in small squares for a perfect party appetizer
Whether warm or cold, it always brings a taste of Greece to the table. Simple ingredients, timeless flavor.
🧆 Spanakopita (Greek Spinach & Feta Pie)
Serves: Approx. 8 portions
🛒 Ingredients
Filling:
- 1 kg leaf spinach (frozen, thawed and drained)
- ½ bunch spring onions, finely chopped
- 400 g feta cheese, crumbled
- 1 bunch flat-leaf parsley, chopped
- 2 sprigs fresh dill, chopped
- 2 sprigs fresh mint, chopped
- 2 cloves garlic, minced
- 4 tbsp pine nuts, lightly toasted
- 3 medium eggs (Class M)
- 200 g natural yogurt
- 1 tsp salt
- 1 tsp ground black pepper
Pastry:
- 500 g filo dough (filoteig)
- Olive oil (for brushing the pastry sheets)
👨🍳 Preparation
- Prepare the Filling
Thaw the spinach and squeeze out excess moisture using a sieve or clean kitchen towel.
Finely slice the spring onions, crumble the feta, and chop the parsley, dill, and mint.
Crush the garlic and add everything to a large bowl, along with the pine nuts, eggs, yogurt, salt, and pepper. Mix well until evenly combined. - Layer the Pastry
Preheat your oven to 180°C (top/bottom heat).
Lightly brush filo sheets with olive oil and layer them slightly overlapping on a baking tray lined with parchment paper.
Spread the spinach-feta filling evenly over the base.
Cover with the remaining filo sheets, brushing each layer with olive oil. - Bake to Perfection
Bake on the bottom rack for 35–40 minutes, or until golden brown and crisp.
Halfway through baking, brush the top with a bit more olive oil for extra color and crunch.
