Traditional Spanakopita | Spinach & Feta Spiral

Traditional Spanakopita
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A lovely lighter vegetarian lunch or dinner that is packed full of spinach and feta! Creamy filling with the freshness of the mint and saltiness of feta won’t disappoint, and the crispy golden brown filo pastry will add the needed crunch! A Traditional Spanakopita is definitely a winner on our lunch table!

Another delicious vegetarian recipe in our filo pastry collection. Spanakopita literally means ‘spinach pie’ in Greek. It is a traditional Greek savoury pie that has origins in the Ottoman empire. Well, it certainly stood the test of time, as it is enjoyed all over the world these days too.

Spinach and cream cheese is such a classic combination that you simply can’t go wrong with it! We’ve added some nutmeg, lemon zest and a good amount of fresh mint to make our spanakopita extra special!

Preheat the oven to 200°C Fan. Wash your spinach and place it in a large colander. Boil a full kettle of water and slowly pour over the spinach, making sure all are getting blanched. Leave to cool down.

Chop spring onions, brown onion, mint, garlic and dill. Then zest your lemon. When cool enough to handle, squeeze out all the moisture from your spinach with your hands. The more excess liquid you get rid of, the crispier the cooked filo will be. You should be left with a large handful of compacted spinach. Place it on a chopping board and chop up roughly.

Traditional Spanakopita

Heat 2 tbsp of vegetable oil in a pan. Add the chopped brown onion, spring onion and garlic and cook on medium heat for approx. 4 minutes until brown onion is starting to soften.

Add the spinach and cook for another minute. This step will dry your spinach further, ensuring crispy pastry. Then take off the heat and leave to cool down.

In a separate large bowl, mix together cream cheese, an egg, a pinch of nutmeg, dill, mint, lemon zest and salt and pepper. Add the cooled spinach and mix to combine. Crumble the feta in chunks and mix carefully not to break it up too much.

Make sure you take a packet of your filo pastry out of the fridge about 30 minutes before using it. But don’t open the packet. Filo pastry is best to work with, when it’s room temperature but hasn’t dried out. Lay your filo pastry sheets. Add a third of the spinach mixture on each sheet and spread along the longer edge of the pastry. Then roll into a tube. Then roll the tube into a wheel. Repeat with the other two sheets, wrapping the tubes around the first wheel.

Lightly brush the top of the wheel with olive oil, then sprinkle some nigella seeds on top.

Bake in the oven for 25-30 minutes or until the top of the wheel turns golden brown. Serve it with a fresh cucumber and tomato salad if you like.

If you cooked out Traditional Spanakopita, you may have lots of filo pastry leftover. Try our other pies and tarts for dinner this week, including:

Traditional Spanakopita

Traditional Spanakopita

A lovely lighter vegetarian lunch or dinner that is packed full of spinach and feta! Creamy filling with the freshness of the mint and saltiness of feta won't disappoint, and the crispy golden brown filo pastry will add the needed crunch! A Traditional Spanakopita is definitely a winner on our lunch table!
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Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dinner, Lunch, Main Course
Cuisine Greek
Servings 2 portions

Ingredients
  

  • 250 g spinach
  • 2 tbsp vegetable oil
  • 1 small brown onion finely chopped
  • 3 spring onions thinly sliced
  • 2 garlic cloves thinly sliced
  • 100 g cream cheese
  • 1 small egg
  • pinch of nutmeg
  • 1 tbsp dill fresh or frozen
  • 10 g mint leaves only, roughly chopped
  • ½ lemon zest only
  • 100 g feta
  • 3 filo pastry sheets
  • 2 tbsp olive oil for brushing
  • ½ tsp nigela seeds optional

Instructions
 

  • Preheat the oven to 200°C. Wash your spinach and place it in a large colander. Boil a full kettle of water and slowly pour over the spinach, making sure all are getting blanched. Leave to cool down.
  • When cool enough to handle, squeeze out all the moisture with your hands. You should be left with a large handful of compacted spinach. Place on a chopping board and chop up roughly.
  • Heat 2 tbsp of vegetable oil to a pan. Add brown onion, spring onion and garlic and cook on medium heat for 4 minutes.
  • Add the spinach and cook for another minute. Then take off the heat and leave to cool down.
  • In a separate large bowl, mix together cream cheese, an egg, a pinch of nutmeg, dill, mint, lemon zest and salt and pepper. Add the cooled spinach and mix to combine. Crumble the feta in chunks and mix carefully not to break it up too much.
  • Lay your filo pastry sheets. Add a third of the spinach mixture on each sheet and spread along the longer edge of the pastry. Then roll into a tube (see photos above).
  • Roll the tube into a wheel. Then repeat with the other two sheets, wrapping the tubes around the first wheel.
  • Lightly brush the top of the wheel with the olive oil, then sprinkle some nigella seeds on top.
  • Bake in the oven for 25-30 minutes or until the top of the wheel turns golden brown.
  • Serve it with a fresh cucumber and tomato salad if you like.
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Traditional Spanakopita

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