Greek spinach and filo pie (spanakopita)

Name: Greek spinach and filo pie (spanakopita)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 500 g spinach (or 300 g frozen spinach, defrosted); 200 g feta; 100 g ricotta; 8 sheets of filo pastry; 2 organic eggs; 1 onion; 2 cloves of garlic; 3 tbsp olive oil; 2 tbsp chopped dill; ¼ tsp grated nutmeg; 1 pinch of salt; 1 pinch of pepper

Greek spinach and filo pie (spanakopita) with spinach, feta, ricotta, eggs and dill – crisp, savoury and ideal as an easy oven dish.

At a glance

Serves 6
Prep time: 15 min
Cooking time: 30 min
Total time: 45 min
Calories: 320 kcal per serving
Protein: 14 g
Fat: 20 g
Carbs: 24 g

Ingredients

500 g spinach (or 300 g frozen spinach, defrosted)
200 g feta
100 g ricotta
8 sheets of filo pastry
2 organic eggs
1 onion
2 cloves of garlic
3 tbsp olive oil
2 tbsp chopped dill
¼ tsp grated nutmeg
1 pinch of salt
1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife · mixing bowl

Preheat the oven to 180 °C (160 °C fan). Briefly wilt the fresh spinach, or squeeze the defrosted frozen spinach very well so the filling doesn't turn watery later.
Soften the onion and garlic in olive oil until translucent. Combine them in a bowl with the spinach, feta, ricotta, eggs, dill, nutmeg, salt and pepper.
Grease a baking dish with olive oil. Layer in the first half of the filo pastry, brushing each sheet lightly with olive oil.
Spread the spinach and cheese filling evenly over the top. Lay the remaining filo pastry on top, again brushing each layer with olive oil, and fold the edges in neatly.
Sprinkle the top lightly with water and bake at 180 °C for 25–30 min, until the pie is golden brown and crisp. Then leave it to rest briefly so it's easier to cut.
Cut into pieces and serve warm or at room temperature.

Good to know

This spanakopita is simple, savoury and just right when you want something warm out of the oven. Crisp layers outside, a moist filling inside – no fuss.

Swaps

Feta → goat's cheese (pasteurised in pregnancy) | Ricotta → cottage cheese (also provides protein) | Filo pastry → gluten-free filo pastry (suitable if you need to avoid gluten) | Olive oil → ghee (heat-stable and aromatic; contains milk)

Allergens

Contains milk, egg and gluten (filo pastry). Usually well suited to children if moderately seasoned; in pregnancy, only make it with pasteurised dairy products.