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
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 recipe, not every substitution.
Steps
Filling · About 3 min
- 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
- 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
- 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.
- Judge Spanakopita by the texture and doneness signs in its steps. Your pan and heat affect how long Spanakopita takes to cook.
Substitutions
- Use thawed frozen spinach, squeezed very dry.
Storage
- Cool Spanakopita promptly and refrigerate it covered within two hours. Above 32°C / 90°F, put Spanakopita in the fridge within one hour. Keep Spanakopita at 4°C / 40°F or colder and eat within two days.
- If Spanakopita contains cream, custard, cheese or meat filling, keep that filling refrigerated. A savoury filled version of Spanakopita must reach 74°C / 165°F when reheated. Serve Spanakopita straight from the fridge if it is a chilled cake.
Make ahead
- Prepare the measured ingredients for Spanakopita one day ahead. For Spanakopita, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Spanakopita on the day of serving.
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. For Spanakopita, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Spanakopita on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
