Spanakopita with Crisp Filo
A Greek spinach and feta pie with spring onions, dill and crisp, golden filo layers. Thoroughly squeezed spinach and a cool filling keep it neatly sliceable. Allow about 2 hours 5 minutes, including resting; additional baking may be needed.
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Servings
Originally developed for 6 servings.
Ingredient checklist
Method
- No timer needed
Wash and drain the spinach, removing any remaining coarse stalks. Thinly slice the spring onions, finely chop the dill and crumble the drained feta into 5–10 mm pieces. Keep the filo sealed for now.
- No timer needed
Wilt the spinach in the covered saucepan over medium heat in 3 batches, using only the water clinging to the leaves. Turn with tongs until collapsed, about 3–4 minutes per batch, transferring each batch to a colander over a bowl. Allow about 12 minutes for all three batches. Spread the wilted spinach out and leave for about 10 minutes, until comfortable to handle.
- No timer needed
While the spinach cools, heat 15 ml olive oil in the frying pan over medium-low heat. Add the spring onions and cook for 4–5 minutes, stirring, until softened but not browned. Transfer to the mixing bowl and leave to cool while you prepare the tin and squeeze the spinach.
- No timer needed
Heat the oven to 190°C conventional / 170°C fan, with a shelf just below the centre. Brush the tin's base and sides with 10 ml olive oil. Squeeze the cooled spinach firmly in small handfuls or a clean tea towel until firm pressure releases no running liquid; expect roughly 350–450 g. Chop into approximately 1 cm pieces. Mix with the cooled onions, feta, dill and pepper. Taste and add up to ¼ tsp salt only if needed, then beat and stir in the eggs. The filling must be cool, cohesive and free of pooled liquid before assembly.
- No timer needed
Open the filo and divide into two 135 g piles. Keep unused pastry under baking paper and a barely damp tea towel. Using 30 ml olive oil, layer the first 135 g filo in the tin, brushing each sheet thinly. Let a little pastry extend up the sides; trim very large sheets and distribute the offcuts between layers rather than folding thick corners. Spread the filling evenly without pressing it down hard, then fold modest overhangs over its edges.
- No timer needed
Layer the remaining 135 g filo over the filling, brushing between sheets with the remaining 35 ml olive oil. Lightly wrinkle oversized sheets to fit and tuck loose edges inside the tin. Brush the top with the last of this oil. Lightly score the top pastry into 6 portions without cutting through the base, then put the tin in the preheated oven.
- 45:00
Bake for 45 minutes before checking; it may need another 5 minutes or longer. The pastry should be deeply golden, with crisp edges and a set filling. Check the centre with a clean thermometer: it must reach 75°C for 30 seconds. If the top colours too quickly, cover loosely with foil and continue baking. If the base looks pale, move the tin one shelf lower for the final 5–10 minutes. Once cooked, transfer the tin to a wire rack.
- 15:00
Rest the pie uncovered in its tin on the rack for 15 minutes, then cut through the scored lines and lift out the portions. Do not cover the hot pie: trapped steam softens the filo.
Chef tips
- Squeeze the spinach thoroughly before mixing it with the other filling ingredients. Extra egg is not a remedy for wet spinach.
- Patch torn filo with offcuts and stagger tears between layers; individual sheets do not need to remain intact.
- Brush every layer with a thin film of the measured oil rather than pouring it into a few spots.
- Avoid thick folds at the corners, where pastry can remain chewy even when the top is golden.
- The schedule assumes the pie is cooked at its first temperature check. Allow additional baking if needed, and begin the 15-minute rest only once the centre has reached the stated endpoint.
Equipment check
- 20 × 30 cm metal baking tin, internal dimensions, at least 4 cm deep
- 5–6 litre saucepan with a lid
- Medium frying pan
- Colander and bowl to catch liquid
- Large mixing bowl
- Clean tea towel for squeezing spinach
- Baking paper and a barely damp tea towel for covering filo
- Tongs
- Pastry brush
- Kitchen scales and measuring spoons
- Sharp knife and chopping board
- Digital food thermometer
- Wire cooling rack
- Foil, if needed to protect the pastry during baking
Tags
Behind the dish.
Overview
This spanakopita makes one 20 × 30 cm pie, cut into six portions. The goal is brittle, separate pastry layers around a moist but sliceable spinach filling, with tangy feta and fresh dill. Thoroughly squeezing the spinach and cooling the filling prevent excess moisture from softening the pastry; a metal tin helps the underside brown.
Ingredient notes
Use 1 kg fresh spinach weighed after removing coarse stalks; expect roughly 350–450 g after wilting and squeezing. Start with chilled, ready-to-use filo. If yours is frozen, thaw it fully in its unopened packaging according to the packet before starting; this additional advance time is not included in the schedule. Divide the pastry by weight rather than sheet count because sheet sizes vary.
Alternatively, cook 1 kg frozen leaf spinach according to its packet instructions, then cool, squeeze thoroughly and chop. Its preparation time will differ; do not substitute 1 kg of already squeezed spinach. Choose feta made with vegetarian rennet and check the filo for vegetarian suitability. Allergens include wheat/gluten, milk and eggs; check the pastry label for additional allergens.
Serving & storage
Serve warm after resting, optionally with a tomato and cucumber salad, not included in the ingredient quantities. Refrigerate leftovers in shallow portions within 2 hours of cooking, at 5°C or colder. Use within 48 hours or freeze sooner. Thaw frozen portions in the fridge.
Reheat only once, until steaming hot throughout. Refrigerated portions usually need 20–25 minutes in a preheated oven at 180°C conventional / 160°C fan; check the centre and loosely cover the top if it darkens too quickly. Oven reheating preserves crispness better than microwaving, although stored pastry will lose some crispness.
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