Spanakopita
Chef DefneKitchen Studio chef · October 14, 2026A Greek-style pie of wilted spinach, feta, eggs and sun-dried tomatoes wrapped in crisp, oil-brushed filo. It needs just five ingredients and is easy to adapt.
Calories are an AI estimate, for information only.
Ingredients · 5
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Spinach200 g
- Sun-dried tomatoes in oil (jarred)Roughly chopped175 g
- Feta cheeseCrumbled100 g
- Eggs2
- Filo pastry125 g
Method · 3 steps
- 1
Put the spinach in a large pan with a couple of tbsp of water and cook just until wilted. Tip it into a sieve and, once it is cool enough to handle, press out as much water as you can, then chop roughly. Combine the spinach in a bowl with the roughly chopped sun-dried tomatoes, feta and eggs.
- 2
Unroll the filo carefully and cover it with damp kitchen paper so it doesn't dry out. Brush a sheet generously with oil from the tomato jar and lay it oil-side down in a 22 cm loose-bottomed cake tin, letting the excess hang over the rim. Brush another sheet and lay it slightly further round the tin. Continue until you have about three layers, then spoon in the filling. Fold the overhanging pastry into the middle, scrunching it up to cover the filling completely, and finish with a light brush of oil.
- 3
Heat the oven to 180°C (160°C fan). Bake the pie for 30 mins; the pastry should come out crisp and golden. Lift it out of the tin, slice it into wedges and serve with a salad.
