Traditional spanakopita recipe (2024)

13 Ingredients
3 Method Steps

13 Ingredients

1/4 cup (60ml) olive oil
1 onion, finely chopped
1 bunch shallots (spring onions), finely chopped
2 garlic cloves, crushed
1.2kg baby spinach or silverbeet
2 tbsp chopped dill
250g Coles Greek Feta Cheese, crumbled
150g full-fat ricotta cheese
3 tbsp grated kefalotyri cheese or parmesan cheese
4 eggs, lightly beaten
1/2 tsp grated nutmeg
12 sheets filo pastry
120g salted butter, melted
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3 Method Steps

Step 1

Heat oil (1/4 cup (60ml) olive oil) in a frypan, then add onion (1 onion, finely chopped), shallots (1 bunch shallots (spring onions), finely chopped) and garlic (2 garlic cloves, crushed). Cook for 1 minute until softened, then add spinach (1.2kg baby spinach or silverbeet) and half the dill (2 tbsp chopped dill). (If using silverbeet, remove leaves, and chop before adding; discard stalks). Cook, stirring, over low heat for 1-2 minutes or until spinach has wilted. Drain in a colander and cool, then combine with cheeses (250g Coles Greek Feta Cheese, crumbled|150g full-fat ricotta cheese|3 tbsp grated kefalotyri cheese or parmesan cheese), egg (4 eggs, lightly beaten), nutmeg (1/2 tsp grated nutmeg), salt and pepper.
Step 2

Preheat oven to 180°C. Brush a 2 1/2-litre baking dish with butter (120g salted butter, melted). Lay one sheet of filo (12 sheets filo pastry) on base and sides and brush with butter. Repeat with 5 more sheets. Spread cheese mixture over top. Cover with remaining filo, brushing each sheet with butter. Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with butter and score in diamond patterns.
Step 3

Bake for 45 minutes or until golden. Rest for 10 minutes. Warm remaining butter, add remaining dill and, when serving, pour over sliced spanakopita.
See Also
Mushroom and Potato Paprikash Recipe Spicy Sesame Noodles With Chicken and Peanuts Recipe The Best Keto Thanksgiving Recipes 31 Vegan Recipes for a Perfectly Plant-Based December

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Recipe Notes

What is the secret to a great spanakopita?

First, make sure you use a good-quality olive oil. It’s not only there to fry the onions but also to add flavour. Cook the spinach until well wilted, if added to the cheese mixture raw, it will leech water while cooking and ruin the texture of your spanakopita. After transferring the cooked spinach to a colander, press with a large spoon to squeeze out excess liquid. Also, allow the spinach mixture to cool before adding the eggs. If the mixture is too hot the eggs will scramble. The score marks on the pastry aren’t there for decoration, they help when slicing. And most importantly don’t skimp on the butter, it adds a certain sweetness as well as making the pastry crisp and golden.

What is kefalotyri cheese?

Kefalotyri is a hard white Greek cheese made from sheep and goat’s milk. It is aged for more than a year which gives a distinctive sharp and salty taste and dry texture. Kefalotyri has a high melting point which means, like haloumi, it can be grilled. Try and seek it out, but if unavailable use parmesan or pecorino Romano instead.

What are some tips for working with filo pastry?

Working with filo can be a bit intimidating at first. The secret is to not be afraid of it. To start, make sure you’ve cleared a large enough space in your kitchen. You’ll need an area for the unfurled filo, room for your chopping board and the baking dish. Unroll the filo and place a damp (not wet!) tea towel over it. Have the butter melted and ready to go with a pastry brush by its side and work quickly. Just remember, filo pastry is very forgiving, and any rips and tears once buttered just adds to the rustic golden quality when baked.

Can you freeze spanakopita?

Fortunately, spanakopita freezes beautifully, which means a sudden craving can be a reality on the table in next to no time. Wrap the uncooked dish in a couple of layers of plastic wrap and then a layer of foil (alternatively, make the spanakopita in a disposable baking tray). You can also freeze spanakopita after it's cooked. Cut into portions and place on a tray in the freezer until partially frozen. Then transfer to a freezer bag where they can be reheated as individual portions for a snack or light meal.

Should I use silverbeet or spinach?

While spinach is traditionally used, silverbeet also works a treat in this spanakopita recipe. If using spinach, make sure you include the tender stems. If using silverbeet, remove the leaves from the white stalks. Finely chop the stalks and add to the pan with the onion. Spanakopita also benefits from a combination of greens. Play around with adding watercress, rocket or dandelion leaves.

What do I serve spanakopita with?

Spanakopita can be served on its own or with a simple Greek salad. It’s also an excuse to create a Greek banquet. Rally up some friends and create a feast!

https://www.taste.com.au/articles/greece-lightning-banquet/UdfcClbm

https://www.taste.com.au/menus/greek-style-easter/Fsdc5OU8

https://www.taste.com.au/menus/greek-style-mothers-day-feast/GgNcPVBY

NUTRITIONAL INFORMATION

Nutrition per Serving

%Daily Value#

Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.

* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.

Image by Ian Wallace

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Recipes with a Health Score of 6.0+

Health Score6.9

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