Spanakopita is a delicious cheese and spinach pie which is very easy to make!
  Serves:  8       Print   FavoriteLoading Add to My Favourites
  • 500 g (1 lb) spinach, de-stalked, washed and chopped
  • 150 g (5 oz) feta cheese
  • 150 g (5 oz) chopped white onion, e.g. spring onions (scallions)
  • 1 egg, beaten
  • 1 tbsp chopped parsley
  • ½ tsp chopped dill
  • 4 sheets of phyllo (filo) pastry
  • 1 bag of spanners and a pita bread (just kidding :-))
  • Olive oil
  1. Blanch the spinach for 2 minutes with 50 ml (3 tbsp) of boiling water. Drain, refresh with cold water, and allow to drain.
  2. Squeeze the excess water from the spinach by pressing it firmly between two plates.
  3. Place the spinach in a large bowl together with the beaten egg, the feta, onions, parsley and dill. Add freshly ground black pepper and mix well.
  4. Brush the base of a 9″ (23 cm) flan dish with olive oil. Add a sheet of phyllo pastry, allowing it to hang over the sides. Brush the sheet on the inside of the dish lightly with olive oil.
  5. Repeat for the remaining 3 sheets of phyllo, being sure to place each one at a different angle.
  6. Add the cheese and spinach mixture and spread evenly.
  7. Fold over the top phyllo sheet and brush lighly with olive oil. Repeat for the remaining phyllo sheets.
  8. Bake in the oven at 190°C for 35 minutes.
  9. Serve warm! (And see if it lasts more than 1 day!)
Titli's Tips
Allow to cool slightly before cutting. You can double the quantity of filling if you wish to make a thicker pie. The same filling can also be rolled up in phyllo pastry triangles (like samosas) to make individual snack pies.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 123 6%
Calories from Fat 63
Total Fat 7.0g 10%
Saturated Fat 3.4g 17%
Unsaturated Fat 3.2g
Amount Per Serving       % Daily Value
Total Carbohydrate 9.9g 3%
Dietary Fibre 1.9g 7%
Sugars 1.9g
Protein 6.0g 12%
Cholesterol 37.1mgs 12%
Percent Daily Values based on a 2,000 calorie diet.