Spanakopita – wild greens and feta pie

In Greece, filo ideally contains only flour, cornflour and a preservative. In other countries it also contains a little fat, but always look for filo with as few ingredients as possible. The nice thing about this recipe is that it doesn’t require a lot of prep work apart from washing and cutting the greens and layering the filo. Don’t skimp on the olive oil or butter – the filo needs it, and a little fat increases the absorption of antioxidants from the greens. You can also make a vegan version with extra greens and no feta and egg.

Spanakopita - wild greens and feta pie
Serves: 2-3
  • 250g fresh spinach or wild greens like nettles, young dandelions and wild garlic
  • 100ml olive oil or 100g melted unsalted butter
  • 150g crumbled feta
  • 1 egg
  • salt and pepper
  • 2-3 tbsp chopped mint
  • 6 sheets filo pastry
  • 1-2 tsp sesame seeds (optional)
  1. Preheat the oven to 180C/Gas 4.
  2. Wash and chop the leaves. Dry well.
  3. Heat a pan with 1-2 tsp olive oil on a low to medium heat, add the greens and heat until wilted (2-3 mins) and liquids have evaporated.
  4. Leave to drain in a colander.
  5. Once cool, squeeze out the remaining liquid with your hands and place in a large bowl.
  6. In a small bowl, beat the egg and add crumbled feta, salt and pepper.
  7. Add to greens and mix well, then add the mint last.
  8. Take a round, 20-23cm tin and brush with olive oil.
  9. Spread a filo sheet on a worktop and cut in half.
  10. Place the filo in the tin, scrunching it so it fits and makes a thicker and crispier base.
  11. Brush with olive oil and continue layering the filo until you have six layers (using three sheets cut in half).
  12. Place the greens on top, spreading evenly.
  13. Cover with another six layers of filo using the same technique as before.
  14. After placing the last filo sheet, brush with olive oil, sprinkle with a little water and sprinkle over the sesame seeds if using.
  15. Score the top filo layers in 6-8 pieces; do not cut all the way through.
  16. Bake in the lower level of the oven for about 45 mins.
  17. Place the pie directly on the oven bottom for the last 10 minutes for a crunchy crust.
  18. Remove and leave to cool and enjoy warm or at room temperature.


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