Everyday Kitchen

Greek · Baking

Spanakopita

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Spanakopita is a Greek dish. Squeeze spinach thoroughly to protect the filo from moisture.

Prep
30 min
Cook
45 min
Total
75 min
Servings
6
Difficulty
Easy
Cuisine
Greek
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Spanakopita.
Representative photograph of Spanakopita. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Filling

Pastry

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Filling · About 3 min

  1. Wilt spinach from 700 g spinach, 150 g spring onions, sliced, 20 ml olive oil, 250 g feta, crumbled, 2 eggs, 20 g dill 3 minutes; cool and squeeze dry. Fry onions in its oil 3 minutes. Mix with spinach, feta, eggs and dill.

Layer · About 10 min

  1. Heat oven to 180°C / 350°F. Brush half the sheets from 300 g filo pastry, 70 ml olive oil with its oil and layer in a 25 cm dish. Add filling, then remaining oiled sheets.

    Check: The food must be hot through at 180°C / 350°F.

Bake · About 45 min

  1. Score portions and bake 40–45 minutes until crisp and centre reaches 71°C / 160°F.

    Check: Look for this result: crisp and centre reaches 71°C / 160°F.

Tips

  • Squeeze spinach thoroughly to protect the filo from moisture.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use thawed frozen spinach, squeezed very dry.

Storage

  • Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
  • Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.

Make ahead

  • Prepare the measured ingredients for Spanakopita one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Spanakopita?

Squeeze spinach thoroughly to protect the filo from moisture.

What can I substitute in Spanakopita?

Use thawed frozen spinach, squeezed very dry.

Can I prepare Spanakopita ahead?

Prepare the measured ingredients for Spanakopita one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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