Spanakopita is the much-loved Greek spinach pie: layers of paper-thin filo brushed with olive oil, wrapped around a filling of spinach, feta, herbs and egg. Baked in a tray and cut into squares, it pairs a shattering, golden crust with a soft, tangy, green centre and is just as good warm or at room temperature.
Spanakopita is the much-loved Greek spinach pie: layers of paper-thin filo brushed with olive oil, wrapped around a filling of spinach, feta, herbs and egg. Baked in a tray and cut into squares, it pairs a shattering, golden crust with a soft, tangy, green centre and is just as good warm or at room temperature.
Spanakopita is the much-loved Greek spinach pie: layers of paper-thin filo brushed with olive oil, wrapped around a filling of spinach, feta, herbs and egg. Baked in a tray and cut into squares, it pairs a shattering, golden crust with a soft, tangy, green centre and is just as good warm or at room temperature.
Spanakopita is the much-loved Greek spinach pie: layers of paper-thin filo brushed with olive oil, wrapped around a filling of spinach, feta, herbs and egg. Baked in a tray and cut into squares, it pairs a shattering, golden crust with a soft, tangy, green centre and is just as good warm or at room temperature.
Spanakopita is the much-loved Greek spinach pie: layers of paper-thin filo brushed with olive oil, wrapped around a filling of spinach, feta, herbs and egg. Baked in a tray and cut into squares, it pairs a shattering, golden crust with a soft, tangy, green centre and is just as good warm or at room temperature.
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