Spanakopita ‘Greens’ Pie
Servings: 4 servings
Calories: 473kcal
Spanakopita “Greens” Pie is a wholesome, vegetarian meal that’s delicious and fun to eat and easy and stress-free to make.
Ingredients
- 750 g frozen spinach, thawed and drained well (see note 1)
- 6 spring onions (scallions), finely sliced
- ½ bunch dill, fronds picked and finely chopped (or chopped parsley)
- ¼ bunch mint, leaves picked and finely chopped
- 4 eggs
- 300 g fresh ricotta
- 200 g feta, crumbled
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 8 sheets filo pastry (or extra if needed)
- Olive oil spray
- Black sesame seeds, to sprinkle
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Make the filling – In a large bowl, use your hands to combine the frozen spinach, spring onion, dill, mint, eggs, ricotta, feta, salt and pepper.
- Line the baking dish with pastry – Layer four sheets of filo pastry in a baking dish, spraying or brushing with olive oil between each layer. There should be some overhang.
- Add the filling – Place the spinach mixture into the baking dish, folding the overhanging filo pastry back onto the mixture.
- Top the pie – Scrunch the remaining sheets of filo into rough balls and place them on top of the pie, spraying again with olive oil. Sprinkle with the black sesame seeds.
- Bake the pie – Bake for 30 minutes in the bottom half of the oven (to ensure a crispy base) until the pastry is golden brown.
- Stand – Allow to stand for 10 minutes before serving.
- Serve – Serve warm or at room temperature.
Notes
Note 1 – Thaw the spinach as per the packet instructions and drain through a fine-mesh sieve. Wrap the spinach in a damp, clean tea (dish) towel and use your hands to wring out any excess water. The drier the spinach, the crispier the pastry.
Make Ahead
The pie can be assembled and refrigerated up to 24 hours prior to baking, or frozen for up to 4 weeks. Bake from frozen in a 200°C (400°F) (180°C/350°F fan-forced) oven – allow up to 1 hour.Leftovers
Refrigerate the cooked spanakopita for up to 3 days. Freeze in individual portions for up to 4 weeks. Reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven. It can be eaten cold too, and leftovers make great lunchbox fillers.Nutrition Facts
Spanakopita ‘Greens’ Pie
Amount per Serving
Calories
473
% Daily Value*
Fat
28
g
43
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
290
mg
97
%
Sodium
1801
mg
78
%
Potassium
1345
mg
38
%
Carbohydrates
30
g
10
%
Fiber
9
g
38
%
Sugar
5
g
6
%
Protein
30
g
60
%
Calcium
447
mg
45
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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