Spanakopita – A Classic Greek Dish

My brother put me on to this and it’s a tasty lunch or dinner, best veggie I think. It is an easy Greek filo pastry based pie and can be prepared a bit in advance. Serve at room temperature, or just lukewarm.
It’s really a traditional spinach and feta Greek “pie”, but can be varied in many directions. The dish is traditionally veggie but I suppose you could put some minced lamb in it and some Middle East type spices? Probably a hanging offence in Greece.
I use my loose bottomed flan dish that I also use for quiche. It works well and makes removing the finished pie much easier.
I find I have more filo than I need for one. You could get two spanakopita from a pack. Don’t think it would freeze well from a cheese/egg perspective so you’d need to eat them both from the fridge over a couple of days.
Lovely served with a nice salad.
  • A pack of filo pastry
  • Small butternut squash
  • 120g of young spinach, wilted and drained. Use a sieve or muslin/tea towel.
  • 200g Feta chopped up, there need to be cubes of cheese, probably about 1.5cm square
  • 2 beaten eggs
  • 50-75g melted butter to coat the filo
  • Mint leaves chopped (careful not to overdo as it can be a bit too minty), some basil wouldn’t go amiss
  • Optional – some small chopped courgettes.
  • Courgette flowers for decoration or you can put some in the pie if you have enough.
  1. Peel the butternut squash and cut into 2cm chunks. Coat in olive oil, salt and pepper. Roast it at 180C fan for about 30-40 minutes till cooked. A bit of colour is no bad thing.
  2. Mix the cooled butternut squash with the eggs, cheese, spinach, herbs. Season well with salt and pepper.
  3. Cover the bottom of the flan dish with a sheet of filo then brush it with butter. Put on two more, coating them with butter and rotating them a bit so that all the sides of the dish are covered.
  4. Tip the filling into the dish and level out.
  5. Fold the edges of the filo base back over towards the middle
  6. Now cover with about another 3 layers and any loose scraps of filo, buttering each piece.
  7. Decorate with some courgette flowers, coating them in butter, and a sprinkle of salt and pepper.
  8. Cook at 180C fan for about 20 minutes, more or less depending on how golden it goes
Best served lukewarm or at room temperature, probably with a Greek salad. The Spanakopita can be kept chilled overnight in a fridge. It also reheats to crisp up the soggy pastry.
The filling is easily varied:
  • Leaves could be rocket, horseradish, chard, kale
  • Cheese could be gorgonzola or any other cheese but not sure how well some would work. Experimentation carries a risk.
  • Herb could be mint, basil, thyme, tarragon, fennel, oregano, dill, parsley
  • Squash could be carrot, could add some finely chopped onion, probably cooked off slightly for best results.
  • Mix and match veg as you wish just be careful not to add something too wet, or that needs a lot more cooking. In which case, pre-cook and/or drain.

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