Spanakopita Recipe


Serves: 6-8 
Prep time: 20 minutes
Cook time: 45 minutes



  • 750g frozen spinach, thawed and drained thoroughly
  • 2T Extra Virgin Olive Oil (EVOO)
  • 2 leeks, cleaned and chopped
  • 300g feta cheese, crumbled
  • 1/2 bunch of dill, roughly chopped
  • 2 sprigs of mint leaves, roughly chopped
  • 2 eggs, beaten
  • 1 lemon, zested
  • 1/2tsp freshly grated nutmeg
  • 250g filo pastry
  • Extra EVOO for layering pastry


  1. Preheat oven to 200C, grease a 25cm x 30cm tin with olive oil.
  2. Divide filo dough in half and layer half of the sheets in the bottom of the tin, brushing olive oil between each layer of dough. Cover remaining dough with a damp tea towel to ensure it doesn't dry out.
  3. Place 2T of EVOO in a medium sized pan and saute leek until soft. Set aside to cool slightly.
  4. Ensure all excess water is pressed out of the spinach and place in a bowl with feta, herbs, eggs, lemon zest and fresh nutmeg. Add in cooled leeks and mix thoroughly.
  5. Place mixture on pastry the pastry in the tray.
  6. Layer remaining filo with EVOO until all the pastry has been used. Brush the top sheet with EVOO and optionally, scatter with sesame seeds
  7. Bake for 40-45 minutes or until the top is crispy and golden.
  8. Allow to stand for 5 minutes before slicing into large squares and serving.

Enjoy this warm, crispy lunch or dinner with a side salad or even a bowl of vegetable soup!


We're here to help

Contact our dedicated
support team via: