Today, we share our recipe for spanakopita, a delicious Greek spinach pie made with layers of crisp filo (phyllo) pastry and a tasty spinach filling. We used fresh thyme for seasoning, but other herbs, such as parsley or oregano, are great variations. We love to take spanakopita on picnics and enjoy in the garden on warm summer evenings.
Spanakopita Recipe
Yield:
4 servings
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Spanakopita, a delicious Greek spinach pie made with layers of crisp filo (phyllo) pastry and a tasty spinach filling. We made four small individual pies, but instead you can, of course, prepare just one large dish.
Ingredients
- 270 g (9.5 oz / approx. 6 sheets) frozen uncooked filo pastry sheets, thawed
- 500 g (17.5 oz) frozen spinach, thawed
- 200 g (7 oz) feta cheese, cut into cubes
- 200 g (7 oz) mushrooms, cleaned and sliced
- 1 large onion, chopped
- 1 garlic clove, finely minced
- fresh thyme
- salt and pepper to taste
- 115 ml (1/2 cup) olive oil
Instructions
- Prep work. Preheat the oven to 180°C (350°F / gas mark 4). Grease four small baking dishes or one large baking tin with olive oil. Thaw and unfold the filo (phyllo) sheets according to the manufacturer’s instructions.
- Mix the filling. In a large mixing bowl, carefully combine the spinach, feta cheese, onions, garlic and mushrooms. Season with thyme leaves, salt and pepper.
- Prepare the filo (phyllo) sheets. Brush each filo (phyllo) sheet generously with olive oil. Stack three sheets and cut them into squares fitting into two pie dishes. Fold overhanging pastry over the filling. Repeat this step with the other 3 pastry sheets. Divide the spinach filling equally among the dishes. If making one large pie, layer four sheets into the prepared baking tin, spread the spinach filling into the baking tin and top with the remaining two pastry sheets. Dribble on any left-over olive oil.
- Bake the spanakopita. Bake individual pies for 20 – 25 minutes until the edges of the filo (phyllo) sheets turn crisp and golden-brown. A larger pie should bake for 30 to 35 minutes. Remove the spanakopita from the oven and serve hot.
