Spanakopita is a Greek spinach and cheese pie, made with filo pastry. I am sure that there are lots of different versions so I am not claiming to be authentic here. However, it is a delicious thing to eat and isn’t particularly difficult to make.


1 large bag of spinach, washed, steamed, drained and chopped

a bunch of spring onions, finely chopped

1 block of feta cheese

1 large tub of cottage cheese

a small bunch of dill, finely chopped

a small bunch of parsley, finely chopped

2 beaten large eggs

salt, pepper and grated nutmeg

olive oil

1 packet of filo pastry

Heat the oven to 180C.

First, mix all the ingredients together, except for the olive oil and the filo and set aside. I use cottage cheese to create a lighter pie. It can be pretty dense if you only use feta. You can also use chard instead of spinach and you can add leeks sweated down in butter until they are soft. The important thing is that your filling isn’t wet, or the filo will be soggy underneath.

Brush a large pie dish with olive oil and line it with a sheet of filo. Oil this and add another sheet on top. Repeat for another three or four layers. You should have the ends of the pastry hanging over the edge of the dish. You can fold these over the filling later, or trim them with scissors.

Spread the filling over the filo base and then cover with more layers of filo, each brushed with oil.

Bake on the middle shelf until the filo is crisp and golden.

Allow to cool to room temperature before serving with salad. An olive oil and lemon salad dressing works nicely with this.


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