Spanakopita (Greek Spinach and Feta Pie)
A traditional Greek spinach and feta pie with shatteringly crisp olive-oil-brushed filo. Chef Niko's Kos-style technique: properly dried spinach and assertive feta seasoning.
Ingredients
For the Filling
- 700 g fresh spinach, stems removed (or 500g frozen spinach, fully defrosted)
- 300 g Greek feta, crumbled from a block
- 4 large eggs
- 6-8 scallions (spring onions), finely sliced
- 1/4 cup fresh dill, finely chopped
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 2 tbsp olive oil, for cooking the scallions
For the Filo and Pan
- 12-14 sheets filo pastry thawed overnight in fridge if frozen
- 120 ml extra-virgin olive oil, for brushing
- olive oil for greasing the pan
Instructions
- Wilt fresh spinach in a skillet in batches, cool, then squeeze out all moisture firmly by hand. Chop. (For frozen: defrost fully and squeeze aggressively in a towel until nearly dry, then chop.)
- In the same skillet, heat 2 tbsp olive oil over medium heat. Saute scallions 4-5 minutes until soft. Cool.
- In a large bowl, combine spinach, scallions, feta, eggs, dill, pepper, and nutmeg. Mix until eggs are fully incorporated. Taste and adjust salt if needed.
- Preheat oven to 190C / 375F (fan) or 200C / 400F (conventional). Lightly oil the baking pan.
- Layer 5-6 filo sheets in the pan for the base, brushing each one with olive oil as you go. Let sheets overhang the edges.
- Spread spinach and feta filling evenly over the base filo.
- Layer 6-8 more filo sheets over the filling, brushing each with olive oil. Fold the overhanging base sheets up over the top edges to seal.
- Using a sharp knife, score through the top filo layers (not the filling) into squares or diamonds. Brush the surface generously with olive oil.
- Bake 40-45 minutes until deeply golden and crisp all over.
- Rest 10-15 minutes before cutting through the score lines and serving.
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 20g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Sodium: 480mg