Spanakopita

When I tell you nothing compares to a proper homemade spanakopita, I mean it Forget the rice paper “hacks” you’ve seen floating around online (my Greek Cypriot heart can’t take it ). Spanakopita is more than just a spinach pie — it’s golden, flaky layers of filo wrapped around a rich, herby, cheesy filling that’s been perfected over generations. It’s the kind of recipe that makes the whole kitchen smell irresistible and keeps everyone coming back for seconds (and thirds).

In Episode 84 of Eat Like a Greek, I’m bringing you the real deal spanakopita: crisp, crunchy, and absolutely packed with flavour. With just a handful of good-quality ingredients, you’ll have a tray baked to perfection — one bite in and you’ll understand why no shortcut could ever compare.

Ingredients

• 800g spinach 

  2-3 tbsp extra virgin olive oil

  3 leeks, finely sliced

  1/2 tsp ground nutmeg 

  1 heaped tsp ground cinnamon 

  1 tsp ground black pepper 

  Salt to taste (be generous) 

  120g fresh dill, finely chopped 

  300g feta, crumbled 

  250g ricotta 

  450g filo pastry, I recommend using the brand Au Ble’ d’Or) 

  100ml extra virgin olive oil for brushing, plus extra if needed 

For assembling

• 100ml extra virgin olive oil for brushing, plus extra if needed 

1 hr 15 minutes to prepare | Yields 24 spanakopita squares

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Method

1. In a large pan, over a medium to high heat, cook the spinach in batches with the lid on, until it wilts. Repeat this as many times as necessary to cook all the spinach. Once wilted, place in a sieve over a bowl, to drain out any remaining excess liquid. 

2. Heat up 2-3 tbsp olive oil in the same pan. After a minute, add the finely chopped leeks and leave to soften for about five minutes, stirring regularly throughout. 

3. Stir through the seasonings and cook for another minute or so, before removing the pan from the heat. 

4. Drain the excess liquid and add the cooked spinach, along with the chopped fresh dill, and crumbled feta and ricotta. Mix well until everything is combined.

5. Preheat the oven to 200 degrees Celsius fan.  In a tray, about 30 × 40cm/12 × 16 inches, brush a generous amount of olive oil to the bottom. Prepare a total lot 16 sheets of filo pastry - 8 for the bottom and 8 for the top. For the first 8, liberally brush olive oil on each one, before spreading the spanakopita filling.

6. Repeat the same thing with the remaining 8 filo sheets. Then carefully cut the pie into 24 pieces. 

7. Bake for a total of 40-45 minutes — 15 minutes at 200 degrees Celsius fan, and then the remaining amount of time at 170 degrees Celsius fan. This ensures a golden and crispy finish. 

8. Allow the spanakopita to cool for at least half an hour before serving. Store in the fridge covered and consume within 2 days (I recommend reheating it in the oven), or freeze it and consume within a month. 

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