Greek spinach pie (Spanakopita)

Serves: 6


  • 1 packet of filo pastry
  • A little olive oil to brush filo
  • 2 bunches of English spinach or 1 bunch of silver beet
  • 200g fetta, crumbled
  • 250g low-fat ricotta
  • 3 eggs, lightly beaten
  • 2 tablespoons fresh dill, chopped
  • 3 tablespoons fresh mint, chopped
  • 8 shallots, finely sliced
  • 1/2 cup of pinenuts


  1. Remove the stalks and tough white centre of the spinach leaves and slice
  2. Blanch the spinach in a pot of boiling water until wilted
  3. Drain and cool, squeeze out excess water and chop the spinach again
  4. In a large bowl, mix together the spinach, fetta, ricotta, beaten eggs, herbs and pinenuts
  5. Season with freshly ground black pepper and a little salt - the fresh herbs will provide lots of flavour reducing the need for salt
  6. Spray or brush the filo sheets on each side with olive oil
  7. Line a baking dish with half the filo sheets
  8. Pour the filling over the pastry and place the remaining filo sheets over the top
  9. Tuck the pastry down well around all sides
  10. Bake in a moderate oven for 40 minutes
  11. Allow to stand for 5 mins before cutting

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