Greek Spanakopita Recipe


  • ¼ cup (60ml) oliveoil
  • 1x onion, finely chopped
  • 1x bunch shallots(spring onions), finely chopped (optional)
  • 750g baby spinach
  • 1x bunch silver beet
-  leaves removed, chopped (discard stalks)
  • 1 x bunch tablespoons chopped dill
  • 250g Greek feta cheese, crumbled
  • 2x table spoons of Cumin
  • 4x eggs, lightly beaten
  • 12 sheets filo pastry
 or 6 sheets of puff pastry
  • salt and pepper to taste.
  • 1xtablespoon of butter


  1. Combine onion, shallots spinach, silverbeet and dill.
  2. Add the feta cheese, egg and cumin, salt and pepper (separate 2 table spoons of egg to use for brushing the pastry)
  3. Preheat oven to 180°C.
  4. Brush a 2 1/2-litre baking dish with butter.
  5. Lay the puff pastry on base and sides of the dish.
  6. Spread the mixture over top.
  7. Cover with remaining puff pastry.
  8. Trim excess pastry with kitchen scissors and tuck edges into sides of dish.
  9. Brush top with the remaining egg and score with a fork.
  10. Cover with aluminum foil and bake for 35 minutes.
  11. Remove the aluminum foil, increase the temperature to 190°C and bake for another 15 minutes or until golden.
  12. Rest for 10 minutes.