003Spinach and feta pie

Method

Traditional baked tray pie. Equally enjoyable served warm or at room temperature.

You will need

• 35 x 25 cm baking pan
• mixing bowl
• pastry brush
• sharp knife

1. Wash 1 kg of fresh spinach thoroughly, remove tough stems, coarsely chop, and massage in a bowl with a teaspoon of salt to collapse the leaves. 10 min Ready when: Spinach reduces drastically in volume
2. Squeeze the spinach firmly in handfuls to remove every trace of excess liquid, transferring the completely dry squeezed spinach into a clean mixing bowl. 10 min Ready when: Spinach is dry and dense
3. Add the sliced spring onions, chopped dill, crumbled feta, lightly beaten eggs, two tablespoons of olive oil, and freshly ground black pepper to the spinach, stirring thoroughly to combine. 5 min Ready when: Filling is homogeneous and crumbly
4. Heat a conventional oven to 180°C (350°F) and brush a 35 x 25 cm shallow baking dish with olive oil. 2 min · 180°C / 350°F Ready when: Pan is coated evenly
5. Lay six sheets of filo in the pan one by one, brushing each sheet generously with olive oil and letting the edges hang slightly over the sides. 8 min Ready when: Base is lined with oiled filo sheets
6. Spread the spinach and feta filling evenly across the pastry, levelling the surface with the back of a spoon. 3 min Ready when: Filling is level
7. Fold the overlapping pastry edges inward over the filling, then layer the remaining six sheets of filo on top, brushing each generously with olive oil. 6 min Ready when: Top sheets cover the pie completely
8. Using a sharp knife, gently score the top pastry layers into square portions without cutting through to the bottom, and flick a few drops of water over the surface. 3 min Ready when: Top is scored neatly
9. Bake in the conventional oven at 180°C (350°F) for 50 to 55 minutes until the pastry is crisp, deep golden, and puffed. 50 min · 180°C / 350°F Ready when: Crust is deeply golden, crisp, and hollow-sounding when tapped
10. Cool in the pan for 15 minutes before cutting right through along the score lines to serve warm or at room temperature. 15 min Ready when: Pastry settles without steaming itself soft

Tap a step to tick it off.

Make ahead and storing

Assembled unbaked pie can be frozen directly in the tray and baked from frozen.

Keep uncovered or loosely covered at room temperature for 1 day, or refrigerated for up to 3 days.

Substitutions

• half feta, half anthotyros or fresh ricotta for feta. Yields a milder, creamier filling favoured in some island households.

Common mistakes

• Failing to thoroughly squeeze moisture from the spinach. Water trapped in the greens releases during baking and renders the bottom crust soggy.
• Covering the pie with foil while cooling. Trapped steam softens the delicate crisp filo sheets immediately.

Regional variants

• Epirote hortopita made with thick hand-rolled pastry and mixed wild mountain greens.
• Lenten spanakopita prepared without feta or eggs, often bound with a little dry rice or trahana.

About the dish

The tradition of wrapping wild or cultivated greens in paper-thin pastry belongs historically to the pastoral mountain communities of mainland Greece, most famously Epirus. Sheep farmers and village cooks used seasonal greens, cultivated spinach, fresh herbs, and brined sheep-milk cheese encased in handmade rolled sheets. Spanakopita has since become the defining savoury pie of Greek culinary culture nationwide.

Found in all of Greece, Epirus. Cooked for everyday, sunday lunch, summer.

Cousins elsewhere

• Byrek me spinaq (Albanian). A very closely related Balkan pie made with rolled pastry, wild greens or spinach, and curd cheese.
• Ispanaklı börek (Turkish). Layered yufka pastry filled with spinach and white cheese, common across Anatolia.

Nutrition per serving (estimate)

431 kcal · protein 12.5 g · fat 26.8 g (saturated 8.6 g) · carbohydrate 35.1 g (sugars 6.5 g) · fibre 2.7 g · sodium 650 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Following the Epirote herb-rich mountain baking tradition adapted for standard filo pastry..

Products for this dish

Read more

• How Feta Is Made, and Where It Comes From
• A Guide to Greek Cheeses: Styles, Milk Types, and Uses