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Spanakopita

Method

  • Preheat oven to 180°-190°C.
  • Heat the oil, garlic and a good knob of butter in a large heavy-bottomed pot. Add the spinach and toss until wilted. Then drain well and combine with the feta, seasonings, nutmeg and eggs until well combined.
  • Cover the filo with a slightly damp towel. Then generously brush 6 sheets, separately, with melted butter and lay on top of each other in a medium ovenproof dish, overlapping over the sides. Fill the centre with the spinach mixture, wrap up with the filo overlaps (top with more well-buttered filo, if need be) and cook in the oven for 20-25 mins until golden brown and crisp.

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • unsalted butter
  • 6 handfuls baby spinach leaves, washed well & stalks removed 
  • 250 gm feta cheese, crumbled
  • sea salt & freshly ground pepper
  • 1 pinch ground nutmeg
  • 3 eggs
  • 10-12 sheets filo pastry

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm