There’s something comforting about the golden, flaky crust of a classic Spanakopita. The creamy tang from feta brings spinach to life in the vegetarian classic, so whether you’re preparing for a long run or recovering from one, this protein-packed pie is perfect.
What is a Spanakopita?
Spanakopita is a traditional Greek vegetarian pie made from feta cheese and spinach. The western name of this dish comes from the combination of the Greek words “pita,” meaning pie, and “Spanaki,” meaning spinach. However, when cheese is included, it can sometimes be found labelled as “spanakotiropita,” meaning “spinach and cheese pie.”
Spanakopita is a great vegetarian main dish that can be served hot or cold, making it perfect for packing for your next picnic. Would it be ridiculous to suggest taking a cold slice for comfort on your next gruelling run?
Key Ingredients
Feta Cheese- I’ve got to be honest, I’m not a huge fan of salty Feta on its own, but here it provides creamy richness to a dish that can initially seem quite bland. Alongside the butter, it offers a source of unsaturated fat, but it’s rich in vegetarian protein, making it a perfect post-run recovery option.
Spinach—Iron-rich spinach can be found in supermarkets in numerous forms. Frozen spinach is readily available and works well in this recipe, but it does require some preparation. It must be defrosted thoroughly and then squeezed to remove excess moisture. If it isn’t as dry as possible, it will make the filo pastry soggy.
Filo Pastry -There’s such a thing as villagers’ dough, which is traditionally used to make spanakopita. However, filo pastry is readily available in supermarkets and works well. The difference between the two is in the thickness. Villager dough is a little thicker than the wafer-thin filo sheets. You can buy ready-made filo or make it yourself.
Eggs & Butter – While neither ingredient can be considered a key ingredient in terms of flavour, both are necessary to a successful pie. They also help build the nutritional content of the pie. Eggs help bind the mix, holding it together when cooked and served, while providing added protein. Butter adds richness and helps create that flaky golden exterior synonymous with spanakopita.
Spanakopita: Greek Spinach and Feta Pie
Ingredients
- 2 Tbsp Olive Oil
- 1 White Onion Finely Chopped
- 250 g Feta Cheese Crumbled
- 1 Tbsp Fresh Mint Chopped
- 1 Tbsp Fresh Dill Leaves Chopped
- 1 Tsp Oregano Dried
- 450 g of Frozen Spinach Defrosted
- 2 Eggs Beaten
- Zest from 1 Lemon
- Salt/ Pepper to taste
- Fresh Nutmeg Grated to Taste
- 250 g Filo Pastry
- 50 g Tbsp Butter Melted
Instructions
- Pre-heat an oven to 200C/180C for fan/ gas mark 6.
- In a large pan, heat the olive oil over medium heat and gently fry the onion until soft and translucent. Set aside to cool.
- In a large bowl, combine the cooled cooked onions with the herbs and feta cheese.
- Squeeze the spinach through a clean kitchen towel or muslin cloth until the excess water is completely drained. Once dry, combine with the onions, herbs, and feta. Season with salt, pepper, and nutmeg to taste. Mix in the beaten eggs.
- To layer the pie, start by brushing the bottom of a round baking dish with melted butter. Lay the filo pastry along the bottom and allow the edges to hang over the side of the dish. Repeat the process by laying filo sheets in alternate directions for 4-5 sheets. Brush each sheet with a little melted butter.
- Add the filling to the centre of the pie, and top with another 2-3 sheets of filo pastry and melted butter. Fold over the overhanging sheets, and finish with melted butter.
- Bake in the centre of the preheated oven for 35-40 minutes until the pie is crisp and golden. Serve, cut into triangular wedges.
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