La Différence

La Différence
A passion for food

Saturday, 26 September 2015


Spanakopita, Greek Spinach & Feta Pie or at least my version of it 

I'm a great lover of Greek Food and this is one of my favourite things to eat Spanakopita.
A really delicious concoction of Feta cheese & Spinach encased in layers of crispy, buttery filo pastry.
I didn't have enough Feta but I had some soft Goat's cheese in stock so I added that to the filling, it was a triumph !!!!
I've even made this with mature cheddar and it worked out so well so just use what ever cheese you have to hand.
I used a 10" square tin

you will need

a packet of filo sheets  ( I used fresh Theos, I'm not too keen on Jus Roll filo for this, it's too thick although it's great for so many other dishes)
500g Spinach, washed & cooked. Squeeze out every drop of water and chop well
350g Feta Cheese  (I used 200g and 150g Goat's Cheese but whatever cheese you's great with cheddar)  crumbled /grated
a handful of toasted pinenuts and a few untoasted to top the pie
1 tbsp fresh chopped mint (or 1tsp mint from a jar)
1 red onion finely chopped and sweated in a little olive oil
a good grating of nutmeg
1 egg
seasoning to taste
melted butter around 2-3 oz


Rub the tin with buttered paper
Set to oven to 200c/400f/6gas
remove 8 of the sheets of filo from the box, keep covererd with a damp cloth while you build the pie up.
Mix all the filling ingredients together well & check the seasoning.  You shouldn't need much salt as the Feta is very salty already.
begin by layering 4 sheets of filo on top of each other brushing over melted butter between each layer. First layer laid sideways, the second from top to bottom, repeat. (4 layers in all)
Add the filling
Repeat the layering of filo as above.
Trim off any overhanging pastry.
Scrunch this up and place on top of the buttered top layer
Sprinkle over a few untoasted pinenut and brush with remaining butter
Bake in the centre of the oven for around 10 mins.
Turn the oven down to 180c/350f/gas4 and continue to bake for around another 10-15 minutes
The pie should be a crispy golden brown.
remove from the oven, leave to cool on a cooling tray.
Turn out while still slightly warm and serve.

This pie is best served at room temperature and is ideal for picnics and packed lunches.

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I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥