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Recipe Category / Savory pies and Tarts

Greek Spinach and Feta Cheese Pie - Spanakopita

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Sugar Free Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as SF can be made when it contains less than 0.5 gr of sugars per 100 gr of solid food or 100 ml of liquid food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.


Watch the video in sign language here!

For the dough

  • Beat the flour, olive oil, vinegar, sugar, salt and water for 5 minutes in a mixer, using the hook attachment.
  • If you don’t have a mixer, mix with your hands and knead for 5 minutes.
  • When the dough comes together nicely and it pulls away from the sides of the bowl, it is ready.
  • The dough should be soft and elastic. If it is not, beat for another 5 minutes.
  • When ready, transfer to another bowl, cover with plastic wrap and set it aside to rest for 30 minutes.

For the filling

  • Place a nonstick pan over medium to high heat.
  • Add a little olive oil and the spring onions.
  • Sauté until they soften.
  • Tear up the spinach with your hands and add to the pan.
  • Sauté until it softens and all of the liquid evaporates.
  • Transfer to a bowl.
  • Add the mint, hartwort, oregano, dill, lemon zest, feta cheese, cream cheese, salt and a generous amount of freshly ground pepper.
  • Stir and your filling is ready!

How to roll out phyllo dough

  • Preheat oven to 190* C (374* F) Fan.
  • When the dough is ready, transfer to your working surface and divide in to 6 equal parts.
  • Sprinkle some semolina on to your working surface and start to roll out the first of the 6 pieces of dough. You want it to become as thin as possible.
  • If your dough is too sticky, sprinkle with some more semolina and continue rolling out.
  • Always roll the rolling pin towards you to spread the dough out further.
  • Continue rolling out the pieces of dough in the same manner. The first five don’t have to be perfect but the last one should be as nice as possible since it will cover the pie.
  • Cut 5 of the 6 sheets of phyllo dough in to 4 pieces, making a circle which is 40-50 cm in diameter. The 6th sheet will be left whole.
  • Brush a 30 cm round baking pan with olive oil.
  • Lay the first 4 pieces of phyllo nicely on to the bottom of the pan.
  • Drizzle with olive oil. Do not brush the phyllo so that they don’t stick to one another and air pockets can be created in between them. This makes the phyllo crunchier!
  • You will need about 200 ml of olive oil for all of the phyllo.
  • Repeat the same process for another 2 sheets of phyllo, to create the bottom crust.
  • Make sure you lay the phyllo along the sides of the baking pan first and then fill in the gaps with more of the pieces of phyllo. This helps give more texture.
  • Add the filling, spreading it evenly all over the phyllo base.
  • Drizzle filling with some olive oil.
  • Cover filling with another 2 sheets of phyllo dough, repeating the exact same process as before.
  • Be as careful as you can with the 6th and final sheet of phyllo dough, which should be left whole.
  • Gently lay it out over the pie, turn the edges over with your fingers and gently tuck them in all the way around.
  • Score the surface with a sharp knife and drizzle with the remaining olive oil.
  • Bake for 45-60 minutes, or until golden and crunchy.
  • When ready, remove from oven and cut in to pieces.
  • Drizzle each piece with a small amount of olive oil and serve.
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Nutrition information per portion

Calories (kcal)
28 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
55 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
61 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
13 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
4 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
30 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
19 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
36 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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