My take on a ‘traditional’ Greek spinach pie…Spanokopita

No, that is not a typo at the end of this blog post’s title…it’s just the wonderful name for the traditional Greek Spinach Pie. I’m told that this is a staple in many Greek diets and although it may be hard to say, it is extremely easy to make!

When most of us Brits hear the word pie, our minds are filled with puff pastry, nice stodgy, fattening things…but no, obviously the Greeks do it a little healthier, being from the Med and all that!

A spanakopita is the perfect combination of light pastry, fresh spinach and deliciously crumbly feta cheese, a dish that most vegetarians would love. As you may know, however, I am not and never will be a vegetarian.. so I have opted to put my own little twist on this greek pie and add some pancetta…which you can most certainly do too if you so wish.

So here’s how it’s done:

Preparation time: 20 minutes
Cooking time: 45 minutes

750g fresh spinach (washed first)
200g Yamas! Mild Feta
20g fresh mint
10g fresh dill (optional)
1 bunch spring onions
3 eggs
250g filo pastry
Olive oil
Bacon/Pancetta – if you are a meat lover like me!

Like most pies, this will be cooked in the oven, so the first step is to pre-Heat your oven to 175°C.

Then we can get a pan and fry off your pancetta until it’s nice and crispy. Once done, set aside to be cooled.

Depending how lazy you are you can microwave or steam the spinach until it is limp (around 3 minutes per bag). Drain this in a colander to get rid of all the water and when cooled, press out as much water as possible. Chop the spinach finely and place into a large mixing bowl.

Finely chop up the mint, dill and spring onions and add it to the spinach.


Crumble up the feta cheese and add this to the spinach and herb mixture too along with the pancetta, which should now be cooled.20130515-200410.jpg

Crack the eggs into the mixture and stir everything together with a spoon until just combined.

Brush an ovenproof pan with olive oil. Layer half the packet of filo pastry in the pan, brushing each layer lightly with olive oil.20130515-200427.jpg

Spread out the spinach mixture evenly on top of the filo layers. Layer the rest of the filo pastry on top, again brushing each layer with olive oil. Roll up the edges tightly and brush the top lightly with olive oil.

Then simply bake in the oven for 35-45 minutes, until the top is golden brown. Cool for 10-15 minutes before cutting into serving-sized pieces and serve with a lovely fresh salad or potatoes and vegetables!



See, told you I was easy!