Feta and Spinach Filo Pastry offers a delightful taste of the Mediterranean. This easy-to-make savory pie features layers of flaky filo filled with sautéed onions, fresh spinach, tangy dill, and creamy feta cheese. Perfect as a vegetarian main course, appetizer, or brunch addition, this recipe brings a touch of sunshine to any table. Let's get baking!
While Feta and Spinach Filo Pastry is a delicious dish to enjoy year-round, it often finds a special place on tables during spring and summer. The vibrant green of the spinach and the light, flaky texture feel particularly fitting for warmer days and outdoor gatherings.
In Greece, where this savory pie, known as Spanakopita, originates, it's a popular choice for picnics, light lunches, and as part of a meze spread. It’s also a common offering during Greek Orthodox fasting periods, where it's prepared without eggs or cheese.
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This recipe for Feta and Spinach Filo Pastry was actually inspired by our popular Greek village salad. I loved the fresh, bright flavors of that dish and wanted to capture a similar essence in a more substantial bake. The combination of salty feta and fresh herbs felt like a natural progression, leading to this wonderfully satisfying pie.
Ingredients
Now that we've explored the delicious appeal and background of our Feta and Spinach Filo Pastry, it's time to gather the simple yet flavorful ingredients that come together to create this Mediterranean delight. Each component plays a crucial role in the final taste and texture, so let's take a closer look at what you'll need:
- 2 onions: These form the aromatic base of our filling, adding a subtle sweetness as they soften during sautéing.
- 5 spring onions: Their milder, fresher flavor complements the regular onions and adds a lovely green hue to the filling. Make sure to chop both the white and green parts!
- 600 g fresh spinach, coarsely cut: The star of the show! Fresh spinach provides a slightly earthy and subtly sweet flavor. Coarsely cutting it ensures a nice texture in the filling.
- Chopped fresh dill: This fragrant herb brings a distinctive Mediterranean aroma and a fresh, slightly anise-like note that pairs beautifully with spinach and feta.
- 400 g feta cheese, crumbled: The salty, tangy, and creamy feta cheese is essential for that classic spanakopita flavor.
- 1 egg: The egg acts as a binder, helping to hold the spinach and feta mixture together and giving the filling a lovely, slightly custardy texture.
- Salt and pepper: Simple yet crucial for enhancing all the other flavors. Remember that feta is already salty, so season judiciously!
- 50 g breadcrumbs: Sprinkling breadcrumbs on the bottom of the tray helps to absorb any excess moisture from the filling, preventing the bottom filo layers from becoming soggy and ensuring a crisp crust.
- Filo pastry: These paper-thin sheets are what create the signature flaky layers of our pie. Handle them gently and keep them covered with a damp cloth to prevent them from drying out.
How to Make the Feta and Spinach Filo Pastry?
Ready to bring all those wonderful ingredients together? This section will guide you step-by-step on how to assemble and bake your delicious Feta and Spinach Filo Pastry. For a visual guide to the process, be sure to check out our video recipe here:
Now, let's get started!
Preparing the Ingredients
Peel the two brown onions and carefully dice them into small, even pieces. This will ensure they cook evenly and meld seamlessly into the filling.
Trim the root ends from the five spring onions. Thinly slice both the white and the green parts. The green parts offer a milder onion flavor and add a lovely visual element to the filling.
Wash the 600g of fresh spinach thoroughly. Remove any large stems if desired. Then, roughly chop the spinach leaves into manageable pieces. Don't chop it too finely; a coarser cut will provide better texture in the final bake.
Rinse a bunch of fresh dill under cold water. Pat them dry and then finely chop the leaves. The fresh dill will add a wonderful aromatic layer to your spanakopita.
Make the Spinach Filling
Place a large pan or skillet over medium heat and add three tablespoons of olive oil (or your preferred cooking oil). Once the oil is shimmering, add the finely chopped brown onions and sliced spring onions. Stir them frequently with a wooden spoon or spatula. Cook them gently for about 4-5 minutes, or until they become soft, translucent, and slightly golden. This process sweetens the onions and creates a flavorful base for the filling. Be careful not to brown them too much.
Take a spacious mixing bowl and add the coarsely cut fresh spinach and the finely chopped fresh dill.
Once the sautéed onions and spring onions have slightly cooled, add them to the bowl with the spinach and herbs. Allowing them to cool a bit prevents the heat from cooking the egg prematurely.
Add the crumbled feta cheese to the bowl. Then, crack in the single egg.
Sprinkle in a pinch of salt and freshly ground black pepper. Remember that feta cheese is already quite salty, so taste the mixture before adding too much salt. You can always add more seasoning later if needed.
Use a spoon or your hands to gently combine all the ingredients until they are evenly distributed. Avoid overmixing, which can make the spinach release too much liquid.
Assembling the Spinach Pie
Take your glass oven tray and lightly brush the bottom and sides with approximately two tablespoons of olive oil. This will help prevent the filo pastry from sticking and contribute to a golden-brown crust.
Evenly sprinkle about 50 grams of breadcrumbs over the oiled bottom of the tray. As mentioned earlier, these breadcrumbs will absorb any excess moisture released by the spinach filling during baking, ensuring that the bottom layers of filo remain nice and crisp rather than soggy.
Carefully take one sheet of filo pastry at a time. Lay four sheets of filo over the bottom of the prepared tray, arranging them so that about half of each sheet covers the base, and the other half hangs over the sides of the tray. You can lightly brush each sheet with a little olive oil like me, though with multiple layers. The overhanging edges will be folded over the filling later to create a sealed crust.
Gently spoon all of the prepared spinach and feta mixture into the filo-lined baking tray. Spread it out evenly to ensure a consistent filling throughout your spanakopita.
Carefully lay two more sheets of filo pastry over the spinach filling. Brush each of these sheets lightly with olive oil.
Gently take the filo pastry leaves that were hanging over the sides of the tray and fold them inwards over the top layer of filo, encasing the filling. Brush the top of these folded edges with a little more olive oil to help them crisp up.
Take the remaining filo pastry sheets (you can use a total of 10-15 sheets for the entire spanakopita). One by one, lightly crumple or wrinkle each sheet in your hands. Arrange these wrinkled sheets on top of the pie. This technique creates a beautiful textured and rustic look once baked. You can brush the wrinkled top layer with a final drizzle of olive oil for extra goldenness and crispness.
Baking the Pie
Place the assembled Feta and Spinach Filo Pastry in a preheated oven at 180°C (350°F). Bake for approximately 35-40 minutes, or until the filo pastry is beautifully golden brown and crisp, and the filling is heated through. The exact baking time may vary slightly depending on your oven.
Once baked, remove the spanakopita from the oven and let it rest for a few minutes before slicing and serving. This allows the filling to set slightly and makes it easier to cut.
And that's all there is to it! Follow these simple steps, and you'll have a wonderfully flavorful and satisfying Feta and Spinach Filo Pastry fresh from your oven.
Top Tips for Perfect Spanakopita:
For beautifully clean slices, try cutting your Feta and Spinach Filo Pastry before it goes into the oven. Once assembled, use a sharp knife to gently score the top layers of filo in the desired pattern. For example, you can make one lengthwise cut down the middle and then three transverse cuts, creating eight even slices. This makes serving much easier once the pastry is golden and crisp.
Delicious Variations to Try:
- Incorporate Other Cheeses: While feta is traditional, you could try adding a bit of ricotta cheese for a creamier texture or a sprinkle of grated Parmesan for a sharper, nuttier flavor. A combination of feta and a softer cheese can create a lovely balance.
- Boost the Herbs: Feel free to play around with the herbs. Consider adding fresh mint for a brighter, more Mediterranean twist, or a pinch of dried oregano for a classic Greek flavor. You could also experiment with adding fresh parsley.
- Add Aromatics: For extra depth of flavor, try sautéing a clove or two of minced garlic along with the onions. A pinch of red pepper flakes can also add a subtle warmth.
- Make Individual Portions: Instead of a large pie, you can assemble individual spanakopita triangles or squares using smaller sheets of filo pastry. These are perfect for appetizers or parties.
- Add Protein: For a heartier dish, consider adding cooked and crumbled ground meat (like lamb or beef) or some sautéed mushrooms to the filling.
- Lemon Zest: A little bit of lemon zest added to the filling can provide a bright and zesty counterpoint to the richness of the cheese and greens.
Serving Spanakopita
Enjoy a generous slice of warm spanakopita on its own for a satisfying and flavorful lunch or light dinner. It's surprisingly filling!
Pair it with a simple Greek salad (like my best Greek salad recipe) with tomatoes, cucumbers, olives, and a tangy vinaigrette. The freshness of the salad cuts through the richness of the pie beautifully.
A dollop of creamy plain yogurt or refreshing tzatziki sauce (yogurt with cucumber, garlic, and dill) makes a wonderful accompaniment. The cool, tangy flavors complement the warm, savory pie perfectly.
Other serving ideas for this spanakopita are:
- As Part of a Meze Platter: Serve smaller slices or triangles as part of a Mediterranean meze platter alongside olives, hummus, stuffed grape leaves (dolmades), and other dips and spreads.
- For Brunch: Spanakopita is a fantastic addition to any brunch spread. Serve it alongside eggs, fruit, and other breakfast favorites.
- With Roasted Vegetables: Roasted vegetables like bell peppers, zucchini, or eggplant pair wonderfully with the savory filling of the spanakopita.
- A Sprinkle of Lemon: A squeeze of fresh lemon juice over a warm slice can brighten the flavors and add a lovely zestiness.
Storage
Once your spanakopita has cooled completely to room temperature, you can store it in an airtight container in the refrigerator for up to 3 days.
To reheat, place the slices on a baking sheet and warm them in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until heated through and the pastry is crisp again. You can also use a toaster oven for smaller portions. Avoid microwaving, as this can make the filo pastry soggy.
Ensure the spanakopita is fully cooled before storing to prevent condensation, which can lead to a soggy pastry.
FAQ
Traditionally, filo pastry (also spelled phyllo) is considered the classic and "best" pastry for spanakopita.
However, while filo is traditional, some modern variations or those looking for a quicker alternative might consider other options:
- Puff Pastry: Puff pastry can be used to create a richer and more buttery spanakopita. While it won't have the same delicate, many-layered crispness as filo, it still provides a flaky and satisfying crust.
- Homemade "Horiatiko" (Village-Style) Dough: In some Greek traditions, a thicker, more rustic homemade dough is used. This creates a heartier pie with a different texture than delicate filo.
While variations exist (as we've discussed!), a truly traditional Greek spanakopita typically features a simple yet flavorful combination of:
- Spinach: This is the star ingredient, providing the bulk and earthy flavor of the filling. Traditionally, fresh spinach is often preferred.
- Feta Cheese: This salty, tangy cheese is essential for the authentic taste of spanakopita.
- Onions and/or Spring Onions (Scallions): These add a foundational savory flavor to the filling.
- Fresh Herbs: Dill is a non-negotiable herb in most traditional spanakopita recipes.
- Eggs: These act as a binder, helping to hold the spinach and feta mixture together and giving the filling a slightly custardy texture as it bakes.
And there you have it – your very own homemade Feta and Spinach Filo Pastry, ready to bring a taste of the Mediterranean to your table! We hope you enjoy making and savoring this delightful dish. Don't forget to share your culinary creations with us! We'd love to see your spanakopita masterpieces. Connect with us on Facebook, follow our food adventures on Instagram, find more recipe inspiration on Pinterest, and subscribe to our YouTube channel for more delicious video recipes and cooking tips. Kali Orexi! (Good appetite!)
Related
Looking for other Mediterranean recipes like this? Try these:
Feta and Spinach Filo Pastry: A Step-by-Step Guide
Equipment
- 1 cutting board
- 1 mixing bowl
- 1 glass oven tray
Ingredients
- 600 g spinach fresh, washed
- 2 pcs onions medium-size
- 5 pcs spring onions fresh
- 400 g feta cheese crumbled
- 1 bunch dill fresh
- 1 pc egg free range
- 50 g breadcrumbs
- 15 sheets filo pastry 2x270 g
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 5 tablespoon olive oil extra virgin
Instructions
- Peel the onions and carefully dice them into small, even pieces. Thinly slice both the white and the green parts of the spring onions.
- Roughly chop the spinach leaves into manageable pieces. Rinse the dill under cold water then finely chop the leaves.
- Place a large pan or skillet over medium heat and add the olive oil. Once the oil is shimmering, add the finely chopped brown onions and sliced spring onions.
- Stir and cook them gently for about 4-5 min.utes, or until they become soft, translucent, and slightly golden.
- Take a mixing bowl and add the coarsely cut fresh spinach and the finely chopped fresh dill. Once the sautéed onions and spring onions have slightly cooled, add them to the bowl.
- Add the crumbled feta cheese to the bowl. Then, crack in the single egg. Sprinkle in the salt and freshly ground black pepper.
- Use a spoon or your hands to gently combine all the ingredients until they are evenly distributed.
- Take your glass oven tray and lightly brush the bottom and sides with approximately two tablespoons of olive oil. Sprinkle the breadcrumbs over the oiled bottom of the tray.
- Lay four sheets of filo over the bottom of the tray, arranging them so that about half of each sheet covers the base, and the other half hangs over the sides of the tray. Brush each sheet with a little olive oil.
- Spoon all of the prepared spinach and feta mixture into the filo-lined baking tray.
- Lay two more sheets of filo pastry over the spinach filling. Brush each of these sheets lightly with olive oil.
- Take the filo pastry leaves that were hanging over the sides of the tray and fold them inwards over the top layer of filo, encasing the filling.
- Take the remaining filo pastry sheets. One by one, lightly crumple or wrinkle each sheet in your hands. Arrange these wrinkled sheets on top of the pie.
- Place the assembled spanakopita in a preheated oven at 180°C (350°F). Bake for approximately 35-40 minutes, or until the filo pastry is beautifully golden brown and crisp.
Laci says
Delicious Greek appetizer...