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Spanakopita sliced to show filling.

Spanakopita

A delicious spinach pie made with filo (phyllo) pastry, fit for any occasion or meal.
5 from 1 vote
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Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8 servings
Calories: 264kcal
Author: Mary-Lou

Ingredients

Spinach Pie Filling

  • 500 grams fresh or frozen spinach )chopped)
  • 1 yellow onion chopped
  • 6 cloves garlic minced
  • 2 teaspoon dried dill/parsley/mint
  • 3-4 eggs
  • 200 grams feta cheese crumbled
  • 1 tablespoon olive oil
  • 1-2 teaspoon salt

Spinach Pie Pastry

  • 1 package filo phyllo pastry
  • cup olive oil

Instructions

  • Filo must be completely defrosted before use.
  • Cooking the Spinach Pie Filling
  • Sauté the chopped onion on medium in 1 tablespoon of olive oil until they have just taken on some colour (5-8 minutes). Season the onion with salt and pepper to taste.
  • Add in the minced garlic, and sauté for a few minutes until fragrant.
  • Add in the dried dill/parsley/mint or mint.
  • Spinach can be added to the onion mix and allowed to wilt. Or spinach can be cooked by placing it in a colander and pouring a kettle of boiling water over the spinach.
  • Remove from heat and allow to cool.
  • Once the spinach has cooled, as much water as possible must be squeezed out of the spinach.
  • Combine the spinach, onions, garlic, eggs and crumbled feta. Mix to ensure everything is coated in the egg and ingredients are distributed.
  • Preheat the oven to 180°C.
  • Pie Construction
  • Option 1 (Single pie) – divide the filo pastry in half. One half will be used for the bottom of the pie, and the other half for the lid of the pie.
  • Place a sheet of filo on your kitchen counter,then dip your pastry brush into the oil (or melted butter) and gently paint the oil on covering as much of the surface as possible. Once the sheet is covered, you then add another layer of pastry and repeat until you have layered the first half of the pastry.
  • Add the bottom section of the pastry into your pie or casserole dish, allowing the excess pastry to hang over the sides.
  • Fill the pie with your filling.
  • Repeat the layering with the second half of the filo and place it over your filling.
  • To finish off the pie, fold the edges of the bottom and lid of the pie together and tuck over the top.
  • Bake the pie for approximately 45 minutes or until golden brown.
  • Option 2 – to make smaller pies divide the spinach and feta filling and filo into 8 (about 2 sheets of filo)- 16 portions (a single sheet of filo).
  • If you are using a single sheet of filo per pie, place it on the counter and paint it with oil or butter. Fold the sheet onto itself either in half or in thirds. Place the portion of spinach filling in the corner and fold over to create a triangle. The filo then needs a little bit more brushing with oil or butter to make sure everything seals. Keep folding over until you have a small pie. Repeat until all the filo and filling has been used.
  • If using two sheets per pie, simply layer the sheets together, then fold in half or thirds and repeat the step as above. Repeat until all the filo and filling has been used.
  • Place the pies seam side down on a baking sheet or tray.
  • Bake the pies for 20- 25 minutes or until golden brown.
  • Let the pie(s) cool slightly before serving.

Notes

Spinach must be as dry as possible. When the spinach has been cooked and has cooled down, take bunches of the spinach and squeeze out as much water as possible.
Spinach can be substituted with kale.
Olive oil can be substituted with butter.

Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 11g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 121mg | Sodium: 945mg | Fiber: 3g | Sugar: 4g

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Pies and Tarts
Cuisine :Greek
Keyword :spanakopita, spinach and feta pie