Spanakopita - cheese and spinach pie

A delicious Greek and Turkish savoury pastry from the borek family


  • 500g spinach (or chard) washed and cut into thin strips
  • 1 tbs chopped parsley
  • 1 bunch spring onions, chopped
  • 225g onions, finely chopped
  • 120g feta cheese, crumbled
  • 6 sheets ready-made filo pastry
  • olive oil for frying and brushing filo
  • salt and fresh ground black pepper


Preheat the oven to 180C/gas 4. To make the filling, combine the spinach, parsley and spring onions in a large bowl. In a pan, gently fry the chopped onion with a little olive oil until golden. Add this to the spinach mix as well as the feta and mix well. Season to taste. For the pie, grease a shallow 20 x 18cm baking dish with oil. Line with three of the filo sheets, placing one on top of the other and brushing each sheet with oil before adding the next. Put the filling over the pastry and spread evenly. Cover with the remaining filo sheets, brushing each with oil. Brush the top with oil and, with the point of a sharp knife, score the crust into four portions, making sure not to cut right through. Bake for 40 minutes. When golden brown, remove and leave to cool. Cut the pie into portions and serve.

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