Golden Spanakopita Pie with Spinach, Feta and Dill

⏱ 75 min · Serves 8

Shatteringly crisp layers of buttery filo wrapped around a lemony spinach, feta and herb filling. It's the Greek classic done in one big tray, cut into generous squares that are just as good warm from the oven as they are cold the next day.

Per serving: 425 kcal · 16.5g protein · 28.0g carbs · 28.0g fat

Ingredients

• 1 kg fresh spinach, washed (or 750g frozen leaf spinach, thawed)
• 2 tbsp olive oil, plus 2 tbsp for brushing
• 1 large onion, finely chopped
• 4 spring onions, thinly sliced
• 2 garlic cloves, minced
• 300 g feta, crumbled
• 150 g ricotta (or full-fat Greek yoghurt, drained)
• 3 large eggs, beaten
• 30 g fresh dill, chopped
• 15 g fresh flat-leaf parsley, chopped
• Zest of 1 lemon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp black pepper
• Salt, to taste
• 270 g filo pastry (about 10-12 sheets), thawed
• 100 g unsalted butter, melted
• 1 tbsp sesame seeds (optional)

Method

1. Heat the oven to 190C/170C fan/375F. Brush a 30x20cm baking dish with a little melted butter.
2. Wilt the fresh spinach in a large dry pan over high heat in batches, 2-3 minutes each, then tip into a colander. Once cool enough to handle, squeeze out as much water as you possibly can, then chop roughly. (If using frozen, just squeeze hard.) Dry spinach is the secret to a crisp pie.
3. In the same pan, heat 2 tbsp olive oil and cook the onion gently for 8 minutes until soft and sweet. Add the spring onions and garlic and cook 2 minutes more. Let cool for 5 minutes.
4. In a large bowl combine the spinach, onion mixture, feta, ricotta, eggs, dill, parsley, lemon zest, nutmeg and pepper. Taste and add salt only if needed - feta is salty.
5. Mix the melted butter with the remaining 2 tbsp olive oil. Lay a sheet of filo in the dish, letting the edges overhang, and brush lightly with the butter mix. Repeat with 5 more sheets, angling them so the base and sides are covered.
6. Spread the filling evenly over the pastry and fold the overhanging edges back over the top.
7. Layer the remaining 5-6 sheets on top, brushing each with butter and loosely scrunching them for texture. Tuck the edges down inside the dish.
8. Brush the top generously with butter, scatter with sesame seeds, and score the pie into 8 squares with a sharp knife, cutting through the top layers only.
9. Bake for 40-45 minutes until deep golden and crisp. Rest for 15 minutes before cutting fully and serving.