Spanakopita
Spanakopita
Ingredients
For the Filling
- 300 g chopped spinach
- 1/2 teaspoon sea salt, plus more, as needed
- 1 leek, finely chopped
- 3 spring onions, chopped
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
- 1/4 teaspoon pepper, freshly ground
- 1/4 teaspoon nutmeg, grated
- 1 tablespoon olive oil
- 200 g feta cheese, crumbled
- 2 eggs
For Assembly
- 1/2 cup butter, melted, high quality
- 2 tablespoons breadcrumbs
- 12 filo dough sheets, at least, thawed if frozen
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
Instructions
- 1
In a large bowl, combine the 300g chopped spinach with 1/2 teaspoon of sea salt. Toss to combine and let it sit for 10 minutes to draw out moisture.
⏱️ 1 min
- 2
Transfer the salted spinach into a cheesecloth or a clean kitchen towel. Squeeze out all excess water thoroughly until the spinach is as dry as possible.
⏱️ 4 min
- 3
Place the drained spinach into a clean bowl. Add the finely chopped leek, chopped spring onions, chopped dill, and chopped parsley.
⏱️ 3 min
- 4
Season the spinach mixture with 1/4 teaspoon of freshly ground pepper, 1/4 teaspoon of grated nutmeg, and 1 tablespoon of olive oil. Add the 200g crumbled feta cheese and the 2 eggs.
⏱️ 2 min
- 5
Mix all the filling ingredients thoroughly with your hands or a spoon until they are well combined and evenly incorporated.
⏱️ 3 min
- 6
Preheat your oven to 180°C (350°F). Melt the 1/2 cup of high-quality butter.
⏱️ 5 min•🌡️ 180
- 7
Prepare a baking dish by sprinkling 2 tablespoons of breadcrumbs evenly over its base. This helps prevent the bottom filo from getting soggy.
⏱️ 1 min
- 8
Carefully place two sheets of filo dough into the baking dish, allowing them to cover the base and slightly extend up the sides. Drizzle generously with melted butter.
⏱️ 2 min
- 9
Drape three more sheets of filo dough over the first two, ensuring that about half of the excess dough hangs over the sides of the dish. Drizzle these sheets with more melted butter.
⏱️ 2 min
- 10
Carefully spoon the prepared feta and spinach filling into the center of the filo dough-lined dish. Smooth out the filling evenly.
⏱️ 2 min
- 11
Fold the excess filo dough hanging over the sides loosely over the filling, encasing it. Drizzle again with melted butter.
⏱️ 2 min
- 12
For the decorative rose pattern on top, take single sheets of filo dough (approximately 4-5 sheets), scrunch them up into rough logs, and arrange them on top of the pie in a spiral pattern, working from the outside inwards until you reach the center.
⏱️ 3 min
- 13
Drizzle generously with more melted butter over the scrunched filo. Sprinkle the black and white sesame seeds evenly over the top of the pie.
⏱️ 1 min
- 14
Bake in the preheated oven at 180°C for 30-40 minutes, or until the filo pastry is golden brown and crispy all over.
⏱️ 40 min•🌡️ 180
- 15
Once baked, remove the spanakopita from the oven and let it rest for 15 minutes before serving. This allows the filling to set and makes it easier to slice.
Kitchen Tools
Nutrition Facts (per serving)
Spanakopita
For the Filling
- 300 g chopped spinach
- 1/2 teaspoon sea salt, plus more, as needed
- 1 leek, finely chopped
- 3 spring onions, chopped
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
- 1/4 teaspoon pepper, freshly ground
- 1/4 teaspoon nutmeg, grated
- 1 tablespoon olive oil
- 200 g feta cheese, crumbled
- 2 eggs
For Assembly
- 1/2 cup butter, melted, high quality
- 2 tablespoons breadcrumbs
- 12 filo dough sheets, at least, thawed if frozen
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
Instructions
- 1
In a large bowl, combine the 300g chopped spinach with 1/2 teaspoon of sea salt. Toss to combine and let it sit for 10 minutes to draw out moisture.
⏱️ 1 min - 2
Transfer the salted spinach into a cheesecloth or a clean kitchen towel. Squeeze out all excess water thoroughly until the spinach is as dry as possible.
⏱️ 4 min - 3
Place the drained spinach into a clean bowl. Add the finely chopped leek, chopped spring onions, chopped dill, and chopped parsley.
⏱️ 3 min - 4
Season the spinach mixture with 1/4 teaspoon of freshly ground pepper, 1/4 teaspoon of grated nutmeg, and 1 tablespoon of olive oil. Add the 200g crumbled feta cheese and the 2 eggs.
⏱️ 2 min - 5
Mix all the filling ingredients thoroughly with your hands or a spoon until they are well combined and evenly incorporated.
⏱️ 3 min - 6
Preheat your oven to 180°C (350°F). Melt the 1/2 cup of high-quality butter.
⏱️ 5 min•🌡️ 180 - 7
Prepare a baking dish by sprinkling 2 tablespoons of breadcrumbs evenly over its base. This helps prevent the bottom filo from getting soggy.
⏱️ 1 min - 8
Carefully place two sheets of filo dough into the baking dish, allowing them to cover the base and slightly extend up the sides. Drizzle generously with melted butter.
⏱️ 2 min - 9
Drape three more sheets of filo dough over the first two, ensuring that about half of the excess dough hangs over the sides of the dish. Drizzle these sheets with more melted butter.
⏱️ 2 min - 10
Carefully spoon the prepared feta and spinach filling into the center of the filo dough-lined dish. Smooth out the filling evenly.
⏱️ 2 min - 11
Fold the excess filo dough hanging over the sides loosely over the filling, encasing it. Drizzle again with melted butter.
⏱️ 2 min - 12
For the decorative rose pattern on top, take single sheets of filo dough (approximately 4-5 sheets), scrunch them up into rough logs, and arrange them on top of the pie in a spiral pattern, working from the outside inwards until you reach the center.
⏱️ 3 min - 13
Drizzle generously with more melted butter over the scrunched filo. Sprinkle the black and white sesame seeds evenly over the top of the pie.
⏱️ 1 min - 14
Bake in the preheated oven at 180°C for 30-40 minutes, or until the filo pastry is golden brown and crispy all over.
⏱️ 40 min•🌡️ 180 - 15
Once baked, remove the spanakopita from the oven and let it rest for 15 minutes before serving. This allows the filling to set and makes it easier to slice.