A crisp filo pastry pie with spinach and feta, – sent straight from Greece.
Spanakopita, – Greek spinach pie made with filo pastry, – crisp, mild and utterly delicious.
It is very easy to make, and it tastes wonderful.
The flavour is mild, with a creamy filling wrapped in 7 layers of crisp filo pastry.
Spanakopita can be served as a main course with a good salad, or as a side for the barbecue, on a tapas table or wherever you like.
I would recommend using fresh (chilled) filo pastry, simply because the sheets are the right size. If you use the small packs of frozen filo, the pie has to be built up differently.
In that case, start by building up the base with 4 layers, then work your way outwards, always overlapping, – so the whole pie ends up with at least 5-7 layers all over. If you can find large sheets of frozen filo, they are just as good as fresh.
This Greek spinach pie reheats well the next day if you have leftovers, – give it 15-20 minutes at 150°C in a fan oven, – and it is as good as new.
You might also like my recipe for Kolokithopita – Greek courgette pie – click here 🙂
Spanakopita – Greek spinach pie with filo pastry
Recipe for the most delicious spanakopita, – a Greek filo pastry pie with spinach and feta.
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Ingredients
- 1 roll fresh filo pastry – 7 large sheets
- 500 g fresh spinach
- 1 onion, finely chopped
- 2 spring onions, finely sliced
- 3 cloves garlic, grated or crushed
- 1 handful parsley, finely chopped
- 4 eggs
- 180 g feta
- 100 ml Greek yoghurt – I use 10% fat
- 1/4 tsp grated nutmeg
- Salt and pepper
- Olive oil
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Method
- Heat a little oil in a saucepan and sauté the onion and garlic for a couple of minutes.
- Add the spinach along with the spring onions and let it heat through until the spinach wilts, – season with a little salt and pepper.
- Tip the spinach mixture into a colander and let it drain well. It helps to press it with the back of a spoon, – so you squeeze out as much liquid as possible.Let it cool slightly before you stir it into the egg mixture.
- Whisk the eggs together in a bowl, then stir in the Greek yoghurt, parsley, nutmeg and crumbled feta. Season with plenty of freshly ground pepper and a little salt, and fold in the cooled spinach mixture.
- Line the base of a springform tin with baking parchment and brush both the sides and base with olive oil.*I recommend a springform tin between 20-24 cm in diameter.
- Brush the top of each filo sheet with oil, – but do it one sheet at a time as you build up the pie. It is easiest done with your hands, but you can also use a pastry brush, or alternatively an oil/baking spray.
- Lay the first filo sheet in the springform tin and press it out against the sides, – letting the rest hang over the edges (the sides will be gathered in over the pie at the end). Don’t worry if the pastry tears a little here and there, – there are 6 more layers to come;-)
- Continue until all the sheets are used, – and remember to brush the top of each sheet with a little oil before laying the next one on top of it in the tin.*Rotate the sheets a little for each layer so they sit differently in the tin. The sheets are usually rectangular, so by turning them slightly between layers you make sure they can reach all the way over the pie when it is closed.*See the photo below the recipe, – it shows what the tin looks like once all the sheets are lining it.
- Pour the filling into the tin and smooth it out with a spoon.
- Fold all the sides in over the filling. Do it in layers, and feel free to leave them a little rustic.
- Once the pie is closed, brush the surface with oil, or spray it with a little oil/baking spray.
- Bake the pie in a preheated conventional oven (top and bottom heat) at 170°C for about 45 minutes. Always keep an eye on it as it bakes, – your oven may give more heat from the top, in which case the pie should go lower in the oven.*I put the pie on a rack in the middle of the oven, but if you find it is already quite a dark golden after 30 minutes, you can move the rack lower down.
- Let the pie rest for about 10 minutes before opening the springform tin.
- Serve the pie either on the base of the springform tin, or slide the baking parchment onto a plate. I would not recommend trying to remove the pie from the parchment – as filo pastry is naturally very fragile.
- Sprinkle with finely chopped parsley before serving, – and cut the pie with a bread knife.
Nutrition
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Desværre står der ikke i opskriften hvor fyldet skal placeres, så jeg lagde mellem hver ark. Spildt arbejde desværre. Ai gir ret i at opskriften er mangelfuld
Hej Pia
Det er jeg ked af at du synes – men kan slet ikke se hvordan opskriften kan misforståes?
Der står netop i punkt 6-7 og 8 at man skal lægge et lag filodej i formen og hver gang smøre det med olie på toppen inden man samler dem – fortsæt til alle ark er brugt står der. Og så står der i punkt 9 at fyldet nu skal hældes i formen. Så kan simpelthen ikke forstå at du føler det ikke er beskrevet ordentligt? 🙂
Dbh Dianna
Prøvede tærten for første gang. Meget lækker og helt sikkert en ny favorit hos mig.
Lidt tidskrævende at smøre alle filolagene, men resultatet er helt sikkert arbejdet værd, meget let og lækker tærte. Tak
Jeg har lavet denne tærte flere gange nu. Super lækker!
Hvad vil du anbefale til tærten?
Hej Mette
Hvor er det dejligt at høre – tusind tak 🙂
Uhhh jamen dels kan den jo serveres som tilbehør til aftensmaden, men den kan også være stjernen i måltidet og du kan server den med f.eks. tzatziki og en frisk græsk salat til 🙂
Warm wishes, Dianna
Super lækker Spanakopita
Lavede spanakoptia i går, men med lidt flere krydderurter. Hoooold nu op, hvor er det en lækker ret. Det er bestemt ikke sidste gang, den kommer på madplanen 🙂
Hej Birthe
Ej hvor dejlig at høre, – og ja, det er endelig bare at tilsætte alle de krydderurter man har lyst til 😉
Warm wishes, Dianna