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Spanakopita

Name: Spanakopita
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Greek
Ingredients: 15 ml olive oil; 120 g yellow onion, finely diced; 40 g spring onions, thinly sliced; 300 g baby spinach, roughly chopped; 10 g fresh dill, finely chopped; 2 large eggs; 120 g feta, crumbled; 1 g fine sea salt; 1 g black pepper; 0.5 g ground nutmeg; 4 sheets (about 100 g) filo pastry sheets; 20 ml olive oil

This small-batch spanakopita bakes into a crisp, golden slice with flaky filo on top and bottom and a savory spinach-feta filling in the middle. Dill and spring onion keep it bright and fresh, while egg binds the filling into a tender, satisfying breakfast portion.

45 min

2 servings

488 kcal

Greek

Ingredients

Spinach filling

15 mlolive oil
120 gyellow onion, finely diced
40 gspring onions, thinly sliced
300 gbaby spinach, roughly chopped
10 gfresh dill, finely chopped
2large eggs
120 gfeta, crumbled
1 gfine sea salt
1 gblack pepper
0.5 gground nutmeg

Pastry assembly

4 sheets (about 100 g)filo pastry sheets
20 mlolive oil

Instructions

1
Preheat the oven to 200C. Lightly oil a small baking dish or loaf tin, about 20 x 15 cm. Finely dice the onion, slice the spring onions, roughly chop the spinach, and finely chop the dill so the filling cooks quickly and evenly.
2
Heat 15 ml olive oil in a skillet over medium heat. Add the onion and spring onions and cook for 3 to 4 minutes until softened but not browned. Stir in the spinach in batches and cook just until wilted and most of its moisture has evaporated, 2 to 3 minutes more. Season with the salt, pepper, and nutmeg. Transfer to a bowl and let it cool for 5 minutes; this prevents the eggs from scrambling.
3
Beat the eggs in a bowl, then fold in the dill and crumbled feta. Add the cooled spinach mixture and mix until evenly combined. The filling should be moist but not wet; if liquid pools in the bowl, drain it off so the pastry stays crisp.
4
Lay 2 filo sheets in the baking dish, brushing each lightly with some of the 20 ml olive oil and letting the pastry come up the sides. If needed, fold the sheets to fit rather than cutting them. Spoon in the filling and spread it evenly to the corners.
5
Cover with the remaining 2 filo sheets, brushing each lightly with the remaining oil. Tuck in the edges neatly and lightly score the top into 2 portions for easier slicing. Bake for 22 to 25 minutes until deeply golden and crisp, and the centre feels set when gently pressed.
6
Rest the spanakopita for 5 minutes after baking so the layers firm up and slice cleanly. Serve warm for breakfast.

Nutrition per serving

488 kcal

Calories

19g

Protein

28g

Carbs

33g

Fat

Fiber

Notes

•Squeezing out excess moisture from the cooked spinach mixture is the key to crisp filo rather than a soggy base.
•If your filo dries quickly, cover the unused sheets with a barely damp clean towel while you assemble.
•A small dish gives this breakfast-style version enough height to feel substantial for 2 servings.
•Serve with Greek yogurt, olives, or sliced tomato if you want a fuller breakfast plate.

Background

Spanakopita is one of Greece's most beloved pies, traditionally made with layers of filo enclosing spinach, herbs, and cheese. Variations exist across the country, from large family trays to hand pies, and the dish is eaten at any time of day, including breakfast. Its roots lie in the long Greek tradition of savory pies that make use of greens, dairy, and delicate pastry.

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