Spanakopita (Spinach and Feta Phyllo Pie)
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A tray of crisp, olive-oil-brushed filo layered over a fresh spinach, feta and herb filling, baked deep golden and cut into generous squares.
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Method
- 1
Wilt the greens. Warm the 2 tbsp olive oil in a large pot over medium heat and cook the onion, spring onions and garlic for about 5 minutes, until soft and sweet. Add the spinach a few handfuls at a time, stirring until each batch collapses before adding more; this takes about 5 minutes in all. Softening the onions first gives the filling a mellow sweetness instead of a raw bite.
- 2
Squeeze it dry. Tip everything into a colander and press hard with a spoon. Once it has cooled for 10 minutes, squeeze out as much liquid as you can by hand, then chop roughly. This matters more than anything else in the recipe, because leftover water turns the bottom filo soggy.
- 3
Mix the filling. Stir the feta, ricotta, eggs, dill, parsley, lemon juice, nutmeg and pepper together in a large bowl, then fold in the spinach until evenly mixed. The egg and ricotta bind the filling so the squares cut cleanly, and the lemon and dill keep it fresh.
- 4
Build the base. Heat the oven to 190 °C (170 °C fan) and brush the dish with oil. While you work, keep the filo covered with a damp tea towel. Lay a sheet in the dish, letting it come up the sides and folding any excess inwards, and brush it with oil; repeat with 7 more sheets. Thin layers of oil between the sheets are what bake into separate, crisp, flaky leaves.
- 5
Fill and top. Spread the filling evenly over the base. Cover with the remaining 8 sheets, brushing each with oil and scattering the parmesan over the middle 6 layers, then brush the top sheet generously. Tuck the edges down the sides to seal in the filling.
- 6
Score the top. With a sharp knife, cut through only the top layers of filo to mark 8 squares. Once baked, the filo shatters easily, so scoring it now gives neat portions later.
- 7
Bake until golden. Bake for 50-55 minutes, until the top is a deep golden brown and crisp. A thermometer in the centre of the filling should read at least 71 °C, which means the egg is fully set.
- 8
Rest and cut. Leave the pie on a wire rack for 15 minutes, then cut right through along the scored lines. Resting lets the filling settle and firm up, so each square holds its layers. Serve warm or at room temperature.
Storage
Cover and keep in the fridge for up to 3 days. Reheat squares on a tray at 180 °C (160 °C fan) for about 20 minutes, until crisp and piping hot (74 °C); a microwave softens the filo. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large wide pot or deep frying pan
- colander or large sieve
- large bowl
- 23 x 33 cm baking dish, about 5 cm deep
- pastry brush
- clean damp tea towel
- sharp knife
- instant-read thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 500 kcal |
| Protein | 18.1 g |
| Carbohydrate | 32.6 g |
| of which sugars | 3.4 g |
| of which free sugars | 0 g |
| Fat | 34 g |
| of which saturates | 11.9 g |
| Fibre | 4 g |
| Salt | 1.88 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
