Spanakopita - Spinach & Feta Filo Pie

19 Aug 2020

Spanakopita - Spinach & Feta Filo Pie


  • 1x 1k bag frozen spinach (defrosted overnight)
  • 1 ½ pkts Filo pastry
  • 300g grated Parmesan or mature cheddar
  • 250g Ricotta
  • 400g Feta cheese
  • 6 medium eggs
  • 1 small pkt dill
  • 1 small pkt parsley
  • 1 medium onion finely diced
  • 2tbsp olive oil
  • 4-5 cloves of garlic finely chopped
  • Black pepper
  • Grated nutmeg
  • Salt
  • 200g melted butter


  1. Break the eggs into a large mixing bowl and beat until liquid. Add the ricotta cheese and beat into the eggs.
  2. Take the defrosted spinach and squeeze as much water out as possible. Add to the egg mixture. Stir to combine.
  3. Put the olive oil into a frying pan and bring up to heat, add the diced onion and garlic. Cook off gently until tender. Remove from the heat and allow to cool then add to the egg & spinach mixture.
  4. Break or chop the feta into small pieces and add to the egg & spinach mixture. Stir all together thoroughly.
  5. Remove the leaves from parsley and finely chop with the dill. Add to the mixture. Stir through. Season well with the nutmeg, salt and pepper.
  6. Take a suitable baking tray and line with non-stick paper. Take your filo sheets and brush them with butter. Start laying the sheets down onto the baking tray overlapping each layer as you go. Extend the pastry approx. 10cm over side of the baking tray. Continue until you have built up 4 layers overlapping each time. Pour the spinach mixture into the tray and spread evenly. Put 4 more layers of filo pastry on top, then fold in the sides of the pastry to complete the pie.
  7. Place into a pre-heated oven set at 150 C for 1 hour, until golden brown. Allow to cool. Delicious served hot or cold with salad.

UKHarvest Top Tips!

Drain the water from the spinach by placing it in a sieve.

This pie is a great way of using any bits of cheese knocking around the back of the fridge