Entertaining

Spanakopita

Name: Spanakopita (Greek spinach pie) recipe
Yield: 8
Ingredients: 1kg Macro frozen spinach, defrosted; 3/4 cup (185ml) extra virgin olive oil; 1 (350g) leek, thinly sliced; 4 long green shallots, sliced; 400g feta, crumbled; 50g rocket (or sorrel or dandelion leaves), finely chopped; 1 bunch dill, leaves picked, chopped; 1 small bunch mint, leaves picked, chopped; 1/2 bunch flat-leaf parsley, chopped; Finely grated zest of 1 lemon; 3 eggs, lightly beaten; 15 sheets fresh filo pastry; 1 tsp sesame seeds; Lemon wedges, to serve

3 ratings

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by Kirsten Jenkins

Apr 01, 2025

If you haven't tried this Greek spinach pie, you're sorely missing out on some of the greatest flavour combinations ever. Nothing beats pastry, spinach and feta.

1kg Woolworths Macro frozen spinach, defrosted
3/4 cup (185ml) extra virgin olive oil
1 (350g) leek, thinly sliced
4 long green shallots, sliced
400g feta, crumbled
50g rocket (or sorrel or dandelion leaves), finely chopped
1 bunch dill, leaves picked, chopped
1 small bunch mint, leaves picked, chopped
1/2 bunch flat-leaf parsley, chopped
Finely grated zest of 1 lemon
3 eggs, lightly beaten
15 sheets fresh filo pastry
1 tsp sesame seeds
Lemon wedges, to serve

Method

1.

Place spinach in a colander over a bowl and squeeze out as much liquid as possible. Set aside to continue draining.
2.

Heat 2 tbs oil in a large non-stick frypan over medium-low heat, add the leek and cook for 4-5 minutes until softened. Remove from the heat and transfer to a large bowl to cool slightly. Squeeze remaining liquid out of the spinach and add to the leek. Add long green shallot, feta, rocket, herbs, lemon zest and egg. Season with salt and pepper and mix well to combine. Divide mixture into 5 portions.
3.

Preheat the oven 200°C. Brush a 35cm (6cm deep) round baking tray with some of the remaining olive oil.
4.

Place 1 sheet of filo pastry, with the long edge facing you, on a clean work surface. Brush with olive oil and place another sheet on top, repeating the process so you have 3 sheets. Spread 1 portion of the spinach mixture along the side closest to you and roll up to fully enclose. Coil the pastry around itself, making sure not to wrap too tightly as it will expand while cooking. Place on prepared tray. Repeat the process with the pastry and filling, joining the end of 1 piece in the tray with another piece.
5.

Drizzle with remaining oil and sprinkle with sesame seeds. Bake for 45 minutes or until golden. Serve with lemon wedges.