Spanakopita
Crisp, buttery filo around a garlicky spinach, feta and dill filling. Lovely hot or at room temperature.
- Time1 hr 15
- LevelMedium
- Costabout £1.27 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the olive oil in a large pan and cook the onion for 6 minutes until soft. Add the spring onions for 1 minute.
7 min - 2
Add the spinach in handfuls and cook until wilted, about 4 minutes. Tip into a colander and press out as much water as you can. Leave to cool for 10 minutes.
4 min - 3
Heat the oven to 180°C (160°C fan). Mix the spinach with the feta, eggs, dill and nutmeg. Season with black pepper.
- 4
Brush a baking dish with melted butter. Lay in 5 sheets of filo, brushing each with butter and letting the edges overhang.
- 5
Spoon in the filling and spread it level. Fold the edges over, then cover with the remaining filo sheets, brushing each with butter. Tuck in the sides and score the top into squares.
- 6
Bake for 40 minutes until deep golden and crisp. Rest for 10 minutes before cutting.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.