Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spanakopita recipe

24 ratings

Believed to be of Greek origin, the spanakopita is a crispy spinach and cheese pie made with filo pastry. Our easy recipe serves a family easily and is even great packed into your lunchbox the next day. See method

Serves 4
30 mins to prepare and 40 mins to cook
862 calories / serving
Freezable

Ingredients

1 tbsp olive oil
1 onion, peeled and finely chopped
1kg spinach leaves, washed
2tbsp dill, chopped
1tbsp fresh parsley, chopped
200g feta
100g ricotta
¼tsp grated nutmeg
2 large eggs, separated
100g butter, melted
8-10 sheets filo pastry
salt
pepper

Each serving contains

Energy
3595kj
862kcal 43%
Fat
46g 65%
Saturates
23g 115%
Sugars
10g 11%
Salt
3.7g 62%

of the reference intake
Carbohydrate 79.8g Protein 32g Fibre 10.9g

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.
Heat the olive oil in a pan and gently sweat the onion until softened but not coloured. Add the spinach and wilt down. Take the pan off the heat and add the herbs, cheeses, nutmeg and eggs and stir until thoroughly combined. Season and set aside.
Grease a baking dish and lay a sheet of filo pastry in the bottom and brush with melted butter. Keep the reserved sheets covered with a damp tea towel to prevent drying out. Arrange half the filo sheets in the base of the dish, brushing each one with melted butter. Top with the spinach mixture, then repeat with the filo pastry sheets, arranging them on top and brushing with butter.
Bake in the oven for about 40 minutes until crisp and golden on top.