🥧 Spanakopita
Spanakopita is a Greek savoury pie of crisp filo pastry wrapped around a filling of spinach, crumbled feta, egg and soft onion. Baked until the layers turn golden and shatter at the touch, it combines salty cheese, fresh spinach and richness. It is cut into squares or shaped into triangles and eaten warm or at room temperature as a snack, starter or light meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg fresh spinach, washed and chopped
- 250 g feta, crumbled
- 2 eggs
- 1 large onion, finely chopped
- 12 sheets filo pastry
- 3 tbsp olive oil
- Salt and black pepper
Method
- Soften the onion in 1 tbsp oil, add the spinach and cook until wilted; squeeze out the liquid and cool.
- Mix the spinach with feta, beaten eggs and pepper.
- Brush a baking dish with oil and lay in 6 filo sheets, brushing every second sheet lightly with oil.
- Spread the filling, cover with the remaining filo, brushing lightly, and score the top into squares.
- Bake at 180 °C for 40–45 minutes until golden; rest 10 minutes before cutting.
How to make it lighter
- Brush only every second filo sheet with oil — 1 tbsp oil ≈ 120 kcal.
- Use more spinach and a little less feta for a lighter filling.
- Pair one square with a large green salad instead of a second piece.
History
Layered pies made with thin sheets of dough have a long history across Greece and the former Ottoman lands, and spinach and cheese is one of the best-known Greek fillings. Today spanakopita is sold in bakeries all over Greece and is a fixture of Greek tavernas and family tables abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →