Spanakopita is a traditional Greek savory pastry. It is made with filo dough and cut in triangles, or squares and the interior may be filled with cooked spinach and onions. While different pies have been served in Greece since ancient times, spanakopita is believed to be a more recent invention. It’s estimated that the dish originated about 400 years ago in the Epirus area of Northern Greece. It may have been influenced by a Turkish dish known as ispanakli börek.
Spanakopita
Ingredients
Instructions
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Preheat your oven to 180°C. Wring the spinach to remove as much of the moisture as possible, leave to drain in a colander.Remove as much water as practical: excess moisture is the main enemy of crisp filo and can make the filling watery.
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Heat 2 tbsp of the oil in a medium sized pan over a medium heat. Once the oil is shimmering, add the onions and sauté until soft, about 6 minutes. Add the spinach and sauté for 2 further minutes, then remove the pan from the heat and empty the mixture into a large bowl. Begin by folding then mix and then set aside to cool.Let the spinach mixture cool before adding the eggs; a very hot filling can begin setting them before the pie is assembled.
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Grate half of the feta using the largest aperture of a grater and then crumble the other half, this way you have two distinct textures. Combine the eggs, feta and pepper. Next, add this to the spinach mixture and stir until the ingredients are thoroughly incorporated.Once the raw eggs are mixed in, avoid tasting the filling and wash utensils or hands that contact it before handling ready-to-eat food.
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Brush a 10" x 15" pan with olive oil, then place a single sheet of the filo pastry in the pan and brush with the olive oil. Repeat the process with 5 more filo sheets, brushing each sheet with olive oil before layering in the next sheet. Spread the spinach mixture evenly over the bottom base.Keep unused filo covered while you work because the thin sheets dry out and crack very quickly when exposed to air.
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Make the top crust by covering the spinach mixture with a further 5 to 6 phyllo sheets, brushing each sheet with olive oil and then trimming away any phyllo hanging over the edge of the pan or simply rolling it up into a crust, I always opt for the latter, extra crunch and no wastage.
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Use a sharp knife to lightly score the top of the pie into 8 equal-sized pieces, Sprinkle the top drops of water.Score only through the top filo layers rather than cutting all the way through the filling; this makes clean portioning easier after baking.
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Bake for 35 to 40 minutes or until the filo turns golden brown. Lift one side of the pie to ensure the bottom is completely baked, then remove the pie from the oven and set aside in the pan on a wire rack to cool for 1 hour before cutting into pieces. Store in an airtight container in the fridge for up to 4 days.Check the centre is piping hot and the egg filling is set as well as checking the browned filo. If keeping leftovers, cool them promptly before refrigerating in the covered container.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 309kcal
- % Daily Value *
- Total Fat 20.5g32%
- Saturated Fat 7.0g35%
- Cholesterol 87mg29%
- Sodium 522mg22%
- Potassium 320mg10%
- Total Carbohydrate 21.1g8%
- Dietary Fiber 3.0g12%
- Sugars 2.5g
- Protein 12.1g25%
- Vitamin C 6.4 mg
- Calcium 251 mg
- Iron 2.1 mg
- Vitamin D 20.3 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
