Spanakopita
Greek filo pastry pie with spinach and feta.
Active time45 min
Cooking1 h
Total1 h 30 minResting : 10 min
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Ingredients
- 15 g dill
- 800 g fresh spinach
- 100 g spring onion
- 250 g feta
- 2 eggs
- 70 ml olive oil
- 250 g filo pastry
Preparation
Wash the spinach, spring onions and dill. Chop the dill and crumble the feta. Finely slice the spring onions, cook with 20 ml of oil for 3 minutes, then add the spinach and cook for 5 minutes. Drain thoroughly, cool until lukewarm and mix with the crumbled feta, eggs and finely chopped dill.
15 g dill800 g fresh spinach100 g spring onion250 g feta2 eggs70 ml olive oil- frying pan
- colander
- mixing bowl
- knife
Preheat the oven to 180 °C. Line a baking tin with half the filo sheets, brushing them with some of the remaining oil. Add the filling, cover with the remaining oiled filo and fold over the edges.
250 g filo pastry- oven
- baking tin
- pastry brush
Bake for 35 to 40 minutes until golden and the filling is set. Leave to rest for 10 minutes before cutting.
- oven
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration