Easy Spanakopita

Servings :

Total Time:

20 slices

1 hour


spinach olive oil onions leeks salt parsley dill eggs feta cheese lemon zest frozen filo pastry butter olive oil sesame seeds 

Step 1

Defrost the spinach and squeeze the spinach in a cheesecloth to remove most of the moisture.

Step 2

Sauté the green onions (scallions) and leeks in a pan with a splash of olive oil until soft. Add the spinach and herbs and cook for a bit longer. Transfer to a large bowl and set aside to cool slightly.

Step 3

Add the crumbled feta and eggs to the spinach. Season generously with salt and pepper and mix together.

Step 4

Brush your pie dish with the melted butter then start layering the filo pastry, brushing each leaf with butter, in the dish letting the ends hang over the edge.

Step 5

Layer 5-6 filo sheets over the bottom of the dish then add the filling in an even layer. Fold the edges over the top and brush with butter/oil.

Step 6

Add some additional filo leaves over the top if needed. You shouldn’t be able to see the filling through the filo!

Step 7

Score the pastry before baking to make it easier to slice. Sprinkle with sesame seeds and bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly.

For more recipes, visit: