Name: Spanakopita (Greek spinach pie) recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Cuisine: australian, european
Ingredients: 280g bag baby spinach leaves; ½ tsp salt; 250g pkt Greek feta, crumbled; 150g smooth ricotta; 3 green onions, sliced; 2 eggs, lightly whisked; 62.50 ml chopped fresh dill; Grated lemon rind; Juice of 1 lemon; 3 garlic cloves, crushed; ½ tsp ground nutmeg; 16 sheets filo pastry; 140g butter, melted; ½ tsp black or white sesame seeds

by Amira Georgy Last updated on 09/05/2023

With its crispy flaky pastry and cheesy filling, there is so much to love about this traditional Greek spinach pie. I love my spanakopita lemony, but if you don’t, reduce the lemon juice by half. - Amira Georgy

Ingredients

280g bag baby spinach leaves
½ tsp salt
250g pkt Greek feta, crumbled
150g smooth ricotta
3 green onions, sliced
2 eggs, lightly whisked
1/4 cup chopped fresh dill
Grated lemon rind
Juice of 1 lemon
3 garlic cloves, crushed
½ tsp ground nutmeg
16 sheets filo pastry
140g butter, melted
½ tsp black or white sesame seeds

Method

Step 1

Preheat oven to 200C/180C fan forced. Grease a 6cm-deep 18cm x 26cm (base measurement) ovenproof dish.
Step 2

Toss spinach and salt in a large bowl. Stand for 10 minutes.
Step 3

Combine spinach with cheeses, onion, egg, dill, lemon rind, lemon juice, garlic and nutmeg in a large bowl.
Step 4

Line dish with 8 sheets of filo pastry sheets, brushing with butter between each sheet. Top with spinach mixture, pressing down to compress. Cover spinach mixture with remaining filo pastry sheets, brushing with butter between each sheet and over the top of the last sheet. Fold over edges to create a border, brush edges with remaining butter. Sprinkle with sesame seeds. Bake for 35 minutes or until pastry is golden. Stand for 10 minutes, then serve.