Spanakopita

Name: Spanakopita
Total time: 1 h 13 min
Yield: 4 servings
Ingredients: 900 g fresh spinach; 1 piece Yellow onion; 6 piece Spring onions; 20 g Fresh dill; 15 g fresh flat-leaf parsley leaves; 300 g Feta cheese; 3 piece Egg; 0.25 tsp Ground black pepper; 0.25 tsp Ground nutmeg; 0.25 tsp Salt; 15 ml Extra-virgin olive oil; 250 g filo pastry sheets; 75 ml Extra-virgin olive oil

1 hr 13 min · 18 min active · makes ~1.95 kg · Medium

Spanakopita is a crispy phyllo pastry filled with spinach, feta cheese, and fresh dill, creating a savory Greek pie that serves four.

See more →

Spanakopita

Spanakopita is a crispy phyllo pastry filled with spinach, feta cheese, and fresh dill, creating a savory Greek pie that serves four.

See more →

TOTAL TIME

1 hr 13 min

ACTIVE TIME

18 min

QUANTITY

~1.95 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/10

Ingredients

0/12 gathered · 4 servings

900g

1piece

6piece

20g

15g

300g

3piece

0.25tsp

90ml

250g

#	Quantity	Notes	State
1	900g	—	—
2	1piece	—	—
3	6piece	—	—
4	20g	—	—
5	15g	—	—
6	300g	—	—
7	3piece	—	—
8	0.25tsp	—	—
9	0.25tsp	—	—
10	0.25tsp	—	—
11	90ml	—	—
12	250g	—	—

Tools

10 items

Procedure

34 steps

1 of 34

Set the oven to 190 °C and allow it to heat fully before you assemble the pie.

190°C

⏱ 10 min

2 of 34

Tip the spinach into the colander and rinse it under cold running water, then shake off as much water as you can.

Fresh spinach · 900 g

⏱ 30s

ResultRinsed spinach

3 of 34

Set a large wide pan over a high heat and add the spinach a few handfuls at a time, stirring constantly and adding more as each lot collapses, until every leaf has wilted and the pan is dry — about 5 minutes.

Rinsed spinach · step 2

⏱ 5 min

ResultWilted spinach

4 of 34

Tip the wilted spinach back into the colander to drain and cool slightly.

Wilted spinach · step 3

⏱ 10s

ResultWilted spinach

5 of 34

Gather the spinach into a ball and squeeze it firmly with both hands, pressing out as much liquid as possible, then set it aside in the colander.

⏱ 1 min

ResultSqueezed spinach

6 of 34

Peel the yellow onion, removing the papery outer skin completely.

Yellow onion · 1 piece

⏱ 20s

ResultPeeled yellow onion

7 of 34

Finely chop the peeled onion into small, even pieces.

Peeled yellow onion · step 6

⏱ 45s

ResultFinely chopped yellow onion

8 of 34

Scrape the chopped onion into the large mixing bowl.

Finely chopped yellow onion · step 7

⏱ 5s

ResultFinely chopped yellow onion

9 of 34

Cut the roots and any ragged dark tips from the spring onions.

Spring onions · 6 piece

⏱ 30s

ResultTrimmed spring onions

10 of 34

Strip away any papery outer layer from each trimmed spring onion.

Trimmed spring onions · step 9

⏱ 30s

ResultPeeled spring onions

11 of 34

Slice the peeled spring onions finely, including all the green parts.

Peeled spring onions · step 10

⏱ 40s

ResultFinely chopped spring onions

12 of 34

Scrape the chopped spring onions into the large mixing bowl.

Finely chopped spring onions · step 11

⏱ 5s

ResultFinely chopped spring onions and finely chopped yellow onion

13 of 34

Roughly chop the dill fronds, discarding any thick stalks.

Fresh dill · 20 g

⏱ 30s

ResultRoughly chopped dill

14 of 34

Add the chopped dill to the bowl.

Roughly chopped dill · step 13

⏱ 5s

ResultFinely chopped spring onions and finely chopped yellow onion and roughly chopped dill

15 of 34

Roughly chop the parsley leaves.

Fresh flat-leaf parsley leaves · 15 g

⏱ 25s

ResultRoughly chopped parsley

16 of 34

Add the chopped parsley to the bowl.

Roughly chopped parsley · step 15

⏱ 5s

ResultFinely chopped spring onion and finely chopped yellow onion mixture

17 of 34

Roughly chop the squeezed spinach on the board so it breaks into smaller, manageable clumps.

⏱ 40s

ResultRoughly chopped spinach

18 of 34

Add the chopped spinach to the bowl with the herbs and spring onions.

Roughly chopped spinach · step 17

⏱ 5s

ResultRoughly chopped spinach mixture

19 of 34

Add the feta to the bowl.

Feta cheese · 300 g

⏱ 5s

ResultRoughly chopped spinach and feta cheese mixture

20 of 34

Break the feta apart with your fingers, crumbling it into rough, pea-sized chunks — you want texture, not a paste.

⏱ 30s

ResultCrumbled feta

21 of 34

Crack the eggs into the bowl one at a time, discarding the shells.

Egg · 3 piece

⏱ 15s

ResultCrumbled feta and egg

22 of 34

Spoon in the black pepper.

Ground black pepper · 0.25 tsp

⏱ 5s

ResultCrumbled feta and egg and ground black pepper

23 of 34

Spoon the nutmeg over the filling.

Ground nutmeg · 0.25 tsp

⏱ 5s

ResultEgg mixture

24 of 34

Add a small pinch of salt — feta is already salty, so be restrained.

Salt · 0.25 tsp

⏱ 5s

ResultEgg mixture

25 of 34

Mix everything together with your hands until the eggs are evenly distributed and the filling holds together loosely.

⏱ 30s

ResultSpanakopita fillingused in step 28

26 of 34

Brush the base and sides of a roughly 30 × 20 cm baking dish generously with olive oil.

Extra-virgin olive oil · 15 ml

⏱ 15s

27 of 34

Lay half the filo sheets one at a time into the dish, letting any excess drape up the sides, and brush each sheet thoroughly with olive oil before placing the next — work quickly so the pastry does not dry out.

Filo pastry sheets · 250 g

⏱ 2 min

ResultOlive-oil-brushed filo layers

28 of 34

Spoon the filling evenly over the filo base, spreading it level with the back of the spoon.

Spanakopita filling · step 25

⏱ 20s

ResultSpanakopita filling and olive-oil-brushed filo layers

29 of 34

Lay the remaining filo sheets over the filling one by one, tucking or folding in the overhanging edges, and brush each sheet with olive oil — finish with a generous coating on the top sheet, then score through the top few layers with the tip of a sharp knife into 4 portions so steam can escape.

Into 4 equal portions

Extra-virgin olive oil · 75 ml

⏱ 2 min 30s

ResultAssembled unbaked spanakopita

30 of 34

Slide the baking dish into the oven.

⏱ 10s

ResultAssembled unbaked spanakopita

31 of 34

Bake until the pastry is deep golden and crisp all over, about 45 minutes.

190°C

⏱ 45 min

ResultBaked spanakopita

32 of 34

Lift the dish from the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultBaked spanakopita

33 of 34

Leave the spanakopita to rest in the dish for 10 minutes so the filling firms up and the pastry stays crisp when you cut it.

⏱ 10 min

ResultRested spanakopita

34 of 34

Cut along the scored lines to make 4 portions and lift each piece onto a plate to serve.

Into 4 equal portions

⏱ 30s

ResultSpanakopita

Total Time1 hr 13 min

#	Product	Tool	Action
1	—	190°C	Set the oven to 190 °C and allow it to heat fully before you assemble the pie.⏱ 10 min
2	900 g		Tip the spinach into the colander and rinse it under cold running water, then shake off as much water as you can.⏱ 30sResultRinsed spinach
3	Rinsed spinachstep 2		Set a large wide pan over a high heat and add the spinach a few handfuls at a time, stirring constantly and adding more as each lot collapses, until every leaf has wilted and the pan is dry — about 5 minutes.⏱ 5 minResultWilted spinach
4	Wilted spinachstep 3		Tip the wilted spinach back into the colander to drain and cool slightly.⏱ 10sResultWilted spinach
5	—		Gather the spinach into a ball and squeeze it firmly with both hands, pressing out as much liquid as possible, then set it aside in the colander.⏱ 1 minResultSqueezed spinach
6	1 piece		Peel the yellow onion, removing the papery outer skin completely.⏱ 20sResultPeeled yellow onion
7	Peeled yellow onionstep 6		Finely chop the peeled onion into small, even pieces.⏱ 45sResultFinely chopped yellow onion
8	Finely chopped yellow onionstep 7		Scrape the chopped onion into the large mixing bowl.⏱ 5sResultFinely chopped yellow onion
9	6 piece		Cut the roots and any ragged dark tips from the spring onions.⏱ 30sResultTrimmed spring onions
10	Trimmed spring onionsstep 9		Strip away any papery outer layer from each trimmed spring onion.⏱ 30sResultPeeled spring onions
11	Peeled spring onionsstep 10		Slice the peeled spring onions finely, including all the green parts.⏱ 40sResultFinely chopped spring onions
12	Finely chopped spring onionsstep 11		Scrape the chopped spring onions into the large mixing bowl.⏱ 5sResultFinely chopped spring onions and finely chopped yellow onion
13	20 g		Roughly chop the dill fronds, discarding any thick stalks.⏱ 30sResultRoughly chopped dill
14	Roughly chopped dillstep 13		Add the chopped dill to the bowl.⏱ 5sResultFinely chopped spring onions and finely chopped yellow onion and roughly chopped dill
15	15 g		Roughly chop the parsley leaves.⏱ 25sResultRoughly chopped parsley
16	Roughly chopped parsleystep 15		Add the chopped parsley to the bowl.⏱ 5sResultFinely chopped spring onion and finely chopped yellow onion mixture
17	—		Roughly chop the squeezed spinach on the board so it breaks into smaller, manageable clumps.⏱ 40sResultRoughly chopped spinach
18	Roughly chopped spinachstep 17		Add the chopped spinach to the bowl with the herbs and spring onions.⏱ 5sResultRoughly chopped spinach mixture
19	300 g		Add the feta to the bowl.⏱ 5sResultRoughly chopped spinach and feta cheese mixture
20	—		Break the feta apart with your fingers, crumbling it into rough, pea-sized chunks — you want texture, not a paste.⏱ 30sResultCrumbled feta
21	3 piece		Crack the eggs into the bowl one at a time, discarding the shells.⏱ 15sResultCrumbled feta and egg
22	0.25 tsp		Spoon in the black pepper.⏱ 5sResultCrumbled feta and egg and ground black pepper
23	0.25 tsp		Spoon the nutmeg over the filling.⏱ 5sResultEgg mixture
24	0.25 tsp		Add a small pinch of salt — feta is already salty, so be restrained.⏱ 5sResultEgg mixture
25	—		Mix everything together with your hands until the eggs are evenly distributed and the filling holds together loosely.⏱ 30sResultSpanakopita fillingused in step 28
26	15 ml		Brush the base and sides of a roughly 30 × 20 cm baking dish generously with olive oil.⏱ 15s
27	250 g		Lay half the filo sheets one at a time into the dish, letting any excess drape up the sides, and brush each sheet thoroughly with olive oil before placing the next — work quickly so the pastry does not dry out.⏱ 2 minResultOlive-oil-brushed filo layers
28	Spanakopita fillingstep 25		Spoon the filling evenly over the filo base, spreading it level with the back of the spoon.⏱ 20sResultSpanakopita filling and olive-oil-brushed filo layers
29	75 ml		Lay the remaining filo sheets over the filling one by one, tucking or folding in the overhanging edges, and brush each sheet with olive oil — finish with a generous coating on the top sheet, then score through the top few layers with the tip of a sharp knife into 4 portions so steam can escape. → Into 4 equal portions⏱ 2 min 30sResultAssembled unbaked spanakopita
30	—		Slide the baking dish into the oven.⏱ 10sResultAssembled unbaked spanakopita
31	—	190°C	Bake until the pastry is deep golden and crisp all over, about 45 minutes.⏱ 45 minResultBaked spanakopita
32	—		Lift the dish from the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultBaked spanakopita
33	—		Leave the spanakopita to rest in the dish for 10 minutes so the filling firms up and the pastry stays crisp when you cut it.⏱ 10 minResultRested spanakopita
34	—		Cut along the scored lines to make 4 portions and lift each piece onto a plate to serve. → Into 4 equal portions⏱ 30sResultSpanakopita
Total Time			1 hr 13 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	717kcal
	29g
	42g
	15g
	58g
	3g
	9g
	1,666mg

Ingredients0/12

Tools0/10

Recipe

Spanakopita

Spanakopita is a crispy phyllo pastry filled with spinach, feta cheese, and fresh dill, creating a savory Greek pie that serves four.

What you’ll doYou will wilt and squeeze spinach dry, then mix it with herbs, cheese, eggs and onions to make the filling. While the oven heats, you will layer filo sheets with oil in a baking dish, spread the filling over them, top with more oiled filo, score the top, and bake until golden and crisp. The pie rests briefly before cutting.

Serves4

Total1 hr 13 min

LevelMedium

Ingredients

Fresh spinach900 g
Yellow onion1 piece
Spring onions6 piece
Fresh dill20 g
Fresh flat-leaf parsley leaves15 g
Feta cheese300 g
Egg3 piece
Ground black pepper0.25 tsp
Ground nutmeg0.25 tsp
Salt0.25 tsp
Extra-virgin olive oil90 ml
Filo pastry sheets250 g

Tools

Baking dishSpoonLarge mixing bowlOvenChef's knifeColanderBrushLarge wide panOven gloveChopping board

Method

Set the oven to 190 °C and allow it to heat fully before you assemble the pie.

190°C10 minOven

Tip the spinach into the colander and rinse it under cold running water, then shake off as much water as you can.

30sColanderFresh spinach · 900 g

5 minLarge wide panRinsed spinach · step 2

Tip the wilted spinach back into the colander to drain and cool slightly.

10sColanderWilted spinach · step 3

Gather the spinach into a ball and squeeze it firmly with both hands, pressing out as much liquid as possible, then set it aside in the colander.

1 minColander

Peel the yellow onion, removing the papery outer skin completely.

20sChopping board, Chefs knifeYellow onion · 1 piece

Finely chop the peeled onion into small, even pieces.

45sChopping board, Chefs knifePeeled yellow onion · step 6

Scrape the chopped onion into the large mixing bowl.

5sLarge mixing bowlFinely chopped yellow onion · step 7

Cut the roots and any ragged dark tips from the spring onions.

30sChopping board, Chefs knifeSpring onions · 6 piece

Strip away any papery outer layer from each trimmed spring onion.

30sChopping board, Chefs knifeTrimmed spring onions · step 9

Slice the peeled spring onions finely, including all the green parts.

40sChopping board, Chefs knifePeeled spring onions · step 10

Scrape the chopped spring onions into the large mixing bowl.

5sLarge mixing bowlFinely chopped spring onions · step 11

Roughly chop the dill fronds, discarding any thick stalks.

30sChopping board, Chefs knifeFresh dill · 20 g

Add the chopped dill to the bowl.

5sLarge mixing bowlRoughly chopped dill · step 13

Roughly chop the parsley leaves.

25sChopping board, Chefs knifeFresh flat-leaf parsley leaves · 15 g

Add the chopped parsley to the bowl.

5sLarge mixing bowlRoughly chopped parsley · step 15

Roughly chop the squeezed spinach on the board so it breaks into smaller, manageable clumps.

40sChopping board, Chefs knife

Add the chopped spinach to the bowl with the herbs and spring onions.

5sLarge mixing bowlRoughly chopped spinach · step 17

Add the feta to the bowl.

5sLarge mixing bowlFeta cheese · 300 g

Break the feta apart with your fingers, crumbling it into rough, pea-sized chunks — you want texture, not a paste.

30sLarge mixing bowl

Crack the eggs into the bowl one at a time, discarding the shells.

15sLarge mixing bowlEgg · 3 piece

Spoon in the black pepper.

5sLarge mixing bowlGround black pepper · 0.25 tsp

Spoon the nutmeg over the filling.

5sLarge mixing bowlGround nutmeg · 0.25 tsp

Add a small pinch of salt — feta is already salty, so be restrained.

5sLarge mixing bowlSalt · 0.25 tsp

Mix everything together with your hands until the eggs are evenly distributed and the filling holds together loosely.

Result · Spanakopita filling · used in step 28

30sLarge mixing bowl

Brush the base and sides of a roughly 30 × 20 cm baking dish generously with olive oil.

15sBaking dish, BrushExtra-virgin olive oil · 15 ml

2 minBaking dishFilo pastry sheets · 250 g

Spoon the filling evenly over the filo base, spreading it level with the back of the spoon.

20sBaking dish, SpoonSpanakopita filling · step 25

2 min 30sBaking dish, Chefs knifeExtra-virgin olive oil · 75 ml

Slide the baking dish into the oven.

10sBaking dish, Oven, Oven glove

Bake until the pastry is deep golden and crisp all over, about 45 minutes.

190°C45 minBaking dish

Lift the dish from the oven using oven gloves and set it on a heatproof surface.

10sBaking dish, Oven, Oven glove

Leave the spanakopita to rest in the dish for 10 minutes so the filling firms up and the pastry stays crisp when you cut it.

10 minBaking dish

Cut along the scored lines to make 4 portions and lift each piece onto a plate to serve. → Into 4 equal portions

Result · Spanakopita

30sBaking dish, Chefs knife

Printed 6 October 2026