Spanakopita (Spinach and Feta Filo Pie) - 406 calories

[Pineapple27]

Looking forward to a slice of this with a green salad tonight!

Spinach and Feta Filo Pie

Preparation Time: 30 mins

Cooking Time: 40 mins

Serves: 6

Calories per serving: 406.1

Ingredients

Onions,-1 Onion/100g

Garlic, Raw-2 Cloves/6g

Spinach, Baby-270g

Nutmeg, Ground-1 Tsp/3g

Butter, Salted,-40g

Pastry, Filo, Frozen, Ready Roll Sheets-270g

Cheese, Mature Cheddar-55g

Cheese, Greek Feta-200g

Eggs, Free Range, Medium-3 Eggs/174g

Pine Nuts-25g

Olive Oil-2 Tsps/10ml

Preparation: Peel and finely dice the onion. Peel and finely chop the garlic. Grate the cheddar cheese. Cut the Feta into 1cm chunks. Pre-heat the oven to 200 degrees (180 fan).

(1) Pour 10ml of olive oil into a pan. Cook the onions in the oil until soft and turning golden. Add the garlic and cook for a couple of minutes.

(2) Put the spinach leaves into a large lidded pan and pour over a small amount of boiling water. Heat over a medium heat for 2-3 minutes until the leaves have wilted and then strain into a colander and squeeze out the excess water once cooled.

(3) Put the pine nuts into a small frying pan over a medium heat. Toast, stirring all the time until the pine nuts have turned a golden colour and allow to cool.

(4) Once the spinach is cool, tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, toasted pine nuts and season well.

(5) Melt the butter in a microwave or small pan. Use some of the melted butter to grease a non-stick spring form cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with the melted butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with the melted butter.

(6) When all the pastry is used up, tip in the filling and fold over the excess pastry to cover, crinkling the excess pastry rather than laying it flat. This will add to the crispness of the pie but also give it a really attractive top.

Brush the top with the remaining melted butter then bake in the oven for about 30-40 minutes until the filo is crisp and golden. Leave for 5 minutes before turning out and cutting into wedges to serve.

Nutrition Data Per Serving

Calories (kcal) 406.1

Carbohydrate (g) 29.5

Fat (g) 24.0

Fibre (g) 2.3

Fruit & Veg 0.8

Protein (g) 17.5

[IndigoBlue61]

Oooh I had this in a restaurant recently and it was so good, I’ve been wanting to make it for a while, thank you 😊. Looks delicious

[Pineapple27 in reply to IndigoBlue61]

Hi Anna,

There are lots of recipes available on line, but you can't go wrong with a basic combination of spinach and feta in my opinion! I may add another picture later once I have cut into it...

[Fran182716]

This looks amazing, love Spanakopita, it's been a few years since I had it and never made my own. Saved this recipe 😀

[Pineapple27 in reply to Fran182716]

It is rather "fiddly" to make, especially if like me, you use pastry that has been in the freezer for too many years! But the great thing about the raggedy top of this is that it really doesn't matter.

It may seem like there is a lot of butter in this - but it's essential if the pastry is to crisp.

[Bong1968 in reply to Pineapple27]

Your pictures are making me hungry! 🤤

I make this regularly but use Ricotta instead of Cheddar and put dill and mint in it.

I also use a 1 calorie spray oil (the one with coconut oil in) to get the pastry crispy. I tried it because I always make a mess of the kitchen if I use melted butter. The spray is easy to direct onto the pastry rather than the work surface!

I think we'll be having this for dinner tomorrow!

Thanks for sharing! 😊

[Pineapple27 in reply to Bong1968]

It's amazing when you start to look at recipes for spinach and feta pie / spanakopita just how many variations there are out there! I saw some with ricotta and mint.... feta was what we had in the fridge.

[Zest Healthy BMI]

Hi Pineapple27 ,

I have been meaning to make something like this for ages, so I'm very excited to see your recipe for it - thank you - I will be hoping to try it out soon. It looks really delicious!

Zest

[Pineapple27 in reply to Zest]

Great hot or cold and ideal for packed lunches or picnics. I think I have another pack of filo in the freezer. Planning perhaps a chicken, leek and ham hock pie...??

[Joanney69 in reply to Pineapple27]

Looks lovely, Pineapple27 Pineapple27 but chicken, leek and ham hock sounds even better 😊

[Hidden]

How fiddly is the filo pastry or is it quite easy to deal with? It's the one thing i've always been put off with on doing anything like this!

[Pineapple27 in reply to Hidden]

As I've commented above, you are supposed to work quite quickly whilst the pastry is flexible and to avoid it drying out - and you'll read things like keeping it covered with a damp cloth. But all of the fiddling about just causes more drying out time in my opinion. As Jamie Oliver would say - "bish, bash. bosh!" for me. It is very flimsy - especially if like me you're using some that has been stored in the freezer for 2/3 years!!!

As long as the base and sides of the tin are well greased and you brush melted butter between the layers at this stage, it doesn't really matter too much about the layers falling apart for the top of the pie - it kind of adds to the rustic look!

[Hidden in reply to Pineapple27]

Work quick, dont mess about - bish bash bosh .. works for me!

[Pineapple27 in reply to Hidden]

Yep, you got it!

[Tiggerr]

Looks lovely and crispy.

Even when I serve it to meat eaters they are happy to have it and seconds.

[Pineapple27 in reply to Tiggerr]

Oh yes, I agree! Lots of people say "Oh, I don't like spinach!" but give them spanakopita and see how they react to that!

[lucigret]

Feta spinach and pine nuts, what’s not to like😊

I shall be trying this.

Thank you for sharing😊

[Pineapple27 in reply to lucigret]

If you were closer, I'd invite you around to share a slice of this one!

[lucigret in reply to Pineapple27]

I would be there in a shot😃

Feeling hungry - I am saving a lot of my calories today for an Indian tonight. We are going out to celebrate BIL’s birthday. After having a good week I don’t really want to do it. I would be very happy with a slice of your pie an a salad 😊

[Pineapple27 in reply to lucigret]

Awww, if you get a choice, there are wise choices to be made at an Indian - shashlik? Anything grilled. Avoid creamy sauces and deep fried (all the lovely stuff!)

[Copperbird]

Oo, lovely!

[Anna_8888 Maintainer]

Gorgeous!

[Lesley1234567]

It sounds delicious but does the spinach make it soggy. I have never had this before.

[Pineapple27 in reply to Lesley1234567]

No, the spinach doesn't make it soggy. I squeezed as much of the liquid out of the spinach as possible. And it has the egg in it, which helps bind the contents (plus the melting cheese).