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Yields1 ServingPrep Time-45 minCook Time-40 minTotal Time-85 min

This Greek pie made with spinach and salty feta and creamy ricotta cheese is delicious and very impressive when made in a spring form pan. Have a go at this Spanakopita as it's easier than it looks!

 1 kg frozen spinach, thawed and drained of excess water
 ½ bunch parsley, chopped
 ½ bunch dill, chopped
 1 onion, chopped
 5 cloves garlic, finely sliced
 180 g feta cheese
 400 g ricotta cheese
 1 tsp nutmeg, freshly grated
 350 g butter, melted
 375 g packet of filo pastry
 2 tbsp pepitas
 3 eggs, lightly whisked

Preheat oven to 180 degrees.


Sauté the onion and garlic until soft then add the spinach and parsley and cook for a few minutes.
Remove from pan and allow to cool.


Roughly chop the spinach and place in a large bowl. Add the feta and ricotta along with the eggs and mix to combine. Add the freshly grated nutmeg and season to taste.


Use a spring form pan ( 20-25cm or a baking dish) using a pastry brush ,brush each layer of filo with butter and layer it into the pan. 10-12 layers for the base. Add the spinach mixture and fold in the layers from the side. Use a further 2-3 buttered sheets to form the top of the pie by scrunching the filo to form a top.
Scatter pepita seeds over the top and bake for 35-40 minutes.

Nutrition Facts

Serving Size 6-8