Go Back
–+ servings
Three slices of flaky spinach and cheese pie stacked on a wooden surface, with a golden-brown crust and creamy green filling, set against a white tiled background.

Spanakopita Greek Spinach & Cheese Pie

This deliciousspanakopita is a Greek and spinach pie all encased in a home-made filo pastry.
Author: Nick Makrides
5 from 2 votes
Print Recipe Pin Recipe
Prep 1 hour
Cook 1 hour
Total 2 hours
Course Main Course
Cuisine Greek
Servings 15
Calories 150 kcal

Ingredients

Filo Pastry

  • 2 cups (300 g) all-purpose flour
  • 1 tsp salt
  • 1/4 cup (60 ml) olive oil
  • 2 tsp white wine vinegar
  • 3/4 cup (190 ml) warm water (see notes)

Butter Mixture

  • 1/4 cup (60 g) butter, melted
  • 2 tbsp olive oil

Filling

  • 1 leek (white part only), thinly sliced
  • 3 spring onions, thinly sliced
  • 2 tbsp olive oil
  • 10 cups (280 g) spinach
  • 4 tbsp ricotta
  • 1 cup (200 g) feta, crumbled
  • 3 eggs

Instructions
 

Filo Pastry

  • Combined the melted butter and oil together. Set aside.
  • To a large mixing bowl, add the flour, salt, oil, vinegar and warm water. Use a spoon to mix until a dough forms. Dust your workbench with flour and knead the dough for 3-4 minutes until smooth.Wrap in plastic and set aside to rest for 30 minutes.
  • Unwrap the dough and use a knife or bench scraper to divide the dough into 8 even sized pieces. Roll each piece into a ball. Use a rolling pin to roll out to about 20cm in diameter.
  • Brush one piece of dough with some butter and oil mixture and add a second piece of dough on top stretching it to the same size if you need to. Repeat this using six pieces of the dough then pinch the outside of the dough to seal everything together. This will be the bottom of the spinach pie. Repeat the process with the remaining two piece of dough. Set aside in the fridge to chill for 1 hour.

Filling

  • Add a little oil to a large, deep frypan on medium heat. Add the sliced leek and spring onion and cook until aromatic. About 2 minutes. Don’t let it brown. Add the spinach and place the lid on top.Allow to cook on medium heat for about 5 minutes until the spinach cooks down.If there is any excess water, drain it from the spinach. Allow to cool.
  • Add to a mixing bowl along with the crumbled feta, eggs, and ricotta. Mix using a spoon until well combined.

To Assemble

  • Preheat your oven to 175C / 350F. Use a brush to lightly coat a baking dish about 30cm in size. Set aside.
  • Take the chilled dough out of the fridge. Dust your workbench with flour and use a rolling pin to roll out just a little bigger than baking dish. Drape it over your rolling pin and then unroll over the baking dish. Use your hands to press to the bottom and corners of the dish.
  • Fill with filling and spread out evenly. Roll out the second piece of dough to the size of the top of the pie. Place on top. Then fold over excess dough onto itself. Use a knife to gently score the top of the spanakopita. Brush with more butter and bake for 1 hour.
  • Once baked allow to cool down for 15 minutes. Cut and serve.

Video

Notes

Storage
Spanakopita can be stored in an airtight container for up to three days.
Freezing
Wrap each piece in plastic wrap and freeze for up to two weeks. To reheat, simply place back in the oven for 15-20 minutes.
Warm water - you want it to be at about 40C / 105F.

Nutrition

Calories:150kcal | Carbohydrates:14g | Protein:4g | Fat:9g | Saturated Fat:2g | Polyunsaturated Fat:1g | Monounsaturated Fat:6g | Trans Fat:1g | Cholesterol:35mg | Sodium:187mg | Potassium:146mg | Fiber:1g | Sugar:1g | Vitamin A:1941IU | Vitamin C:6mg | Calcium:36mg | Iron:2mg
Keyword Cheese, greek, Spinach
Have you tried this recipe?Tag me on instagram @thescranline!