Chef-tested recipe
Flaky olive-oil phyllo parcels filled with spinach, feta, spring onion and dill.
Spanakopita turns a generous amount of spinach into crisp, savoury pastry. Feta provides salt and richness, while spring onion and dill keep the filling bright and unmistakably Greek.
The filling must be cool and relatively dry before it touches the phyllo. Work with one strip at a time, keep the remaining sheets covered and brush lightly rather than soaking the pastry in oil.
Recipe at a glance
- Servings
- 18 servings
- Prep Time
- 45 minutes
- Cook Time
- 30 minutes
- Total Time
- 1 hour 35 minutes
- Cuisine
- Greek
- Course
- Canapé
- Best Served With
- Serve warm or at room temperature with lemon wedges, olives and a Greek salad. The triangles also suit a mezze platter.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large panpaid link
- Clean tea towelpaid link
- Mixing bowlpaid link
- Pastry brushpaid link
- Sharp knifepaid link
- Two baking trayspaid link
Ingredients
For the filling
- 700 g fresh spinach, washed
- 6 g fine salt, dividedpaid link
- 120 g spring onions, thinly sliced
- 20 g fresh dill, chopped
- 15 g flat-leaf parsley, chopped
- 300 g feta cheese, crumbled
- 2 large eggs, about 110 g
- 2 g ground black pepper
- 1 g freshly grated nutmeg
For assembly
- 450 g phyllo pastry, about 12 large sheets
- 120 ml extra-virgin olive oilpaid link
Preparation Overview
Wilt and squeeze the spinach thoroughly, then cool it before combining with feta and egg. Cut the phyllo into long strips and fold the filling in repeated triangles. Brush the outer layers lightly for crispness and bake until the seams and corners are deeply golden.
Method
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Place the spinach in a large pan with half the salt. Cover and cook over medium heat for 2 to 3 minutes until wilted.
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Cool briefly, then squeeze the spinach very firmly in a clean cloth. Chop and spread on a tray for 20 minutes to finish cooling and drying.
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Mix the spinach with spring onions, dill, parsley, feta, eggs, remaining salt, pepper and nutmeg.
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Heat the oven to 190°C. Line two baking trays with baking paper.
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Keep the phyllo under a barely damp tea towel. Take one sheet, brush lightly with olive oil and place a second sheet on top. Cut lengthways into three long strips.
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Place about 35 g filling near the bottom of one strip. Fold one corner diagonally across the filling, then continue folding upward like a flag. Brush the outside lightly with oil.
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Repeat to make 18 triangles and arrange seam-side down on the trays.
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Bake for 25 to 30 minutes, rotating the trays once, until crisp and deep golden. Rest for 5 minutes before serving.
Beginner Technique Notes
- Squeezing the spinach is the most important step. Wet filling makes the bottom pastry gummy.
- Phyllo dries quickly. Keep unused sheets covered and return the towel after removing each one.
- A small tear is not a problem; place it inside the fold and continue.
Tips and Variations
- Frozen spinach may be used if completely thawed and squeezed dry.
- Do not add extra salt until tasting the feta; its salt level varies.
- Freeze unbaked triangles in a single layer and bake directly from frozen, adding about 8 minutes.
Storage
Refrigerate baked spanakopita for up to 3 days and re-crisp at 180°C. Freeze unbaked triangles for up to 2 months.
Nutritional Value
Approximately 155 kcal, 6 g protein, 12 g carbohydrate and 9 g fat per triangle.
Allergen Notes
Contains milk, egg and gluten.
Frequently Asked Questions
Can I use butter instead of olive oil?
Yes, but olive oil gives a distinctly Greek character and keeps the pastry crisp at room temperature.
Why is the bottom soggy?
The spinach retained too much water or the filling was warm when assembled.
Can I assemble them the day before?
Yes. Refrigerate the covered unbaked triangles for up to 1 day, then bake directly from cold.
