The Athenian's spinach and feta pie recipe
If you've visited Greece, or dined in a Greek restaurant, you've probably tasted spanakopita: the ubiquitous cheese and spinach pie, generously filled and encased with layers of buttery, flaky filo pastry.
Award-winning restaurant chain The Athenian is sharing the recipe for its take on the Greek classic in new cookbook The Athenian: Eat like a Greek. It's one of 60-plus dishes featured in the book, which gives home cooks the chance to recreate the flavourful, authentic food the chain has become known for.
"This healthy spinach pie is as Greek as it gets," says The Athenian's owner Tim Vasilikis, who authored the cookbook. "Eat it as a snack, with salad as a light meal, or take a slice to work as a packed lunch."
Things to note:
While you assemble the pie, make sure you cover the pack of filo pastry with a clean, damp cloth to prevent it from drying out and cracking.
If you can't find Kefalotyri or Graviera cheese, Parmesan cheese makes a great substitute.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 4 tbsp olive oil, plus extra for brushing
- 1.5 kg spinach, washed and trimmed
- 2 bunches of spring onions, finely chopped
- 2 garlic cloves, crushed
- 1 small bunch of dill, finely chopped
- 300 g feta cheese, crumbled
- 100 g Kefalotyri or Graviera cheese, grated
- 1 lemon, zested
- 0.5 tsp nutmeg, freshly grated
- 2 medium free-range eggs, beaten
- 300 g filo pastry (or 12 sheets)
- 1 pinch black pepper, freshly grated
- 4 tbsp olive oil, plus extra for brushing
- 3.3 lbs spinach, washed and trimmed
- 2 bunches of spring onions, finely chopped
- 2 garlic cloves, crushed
- 1 small bunch of dill, finely chopped
- 10.6 oz feta cheese, crumbled
- 3.5 oz Kefalotyri or Graviera cheese, grated
- 1 lemon, zested
- 0.5 tsp nutmeg, freshly grated
- 2 medium free-range eggs, beaten
- 10.6 oz filo pastry (or 12 sheets)
- 1 pinch black pepper, freshly grated
- 4 tbsp olive oil, plus extra for brushing
- 3.3 lbs spinach, washed and trimmed
- 2 bunches of scallions, finely chopped
- 2 garlic cloves, crushed
- 1 small bunch of dill, finely chopped
- 10.6 oz feta cheese, crumbled
- 3.5 oz Kefalotyri or Graviera cheese, grated
- 1 lemon, zested
- 0.5 tsp nutmeg, freshly grated
- 2 medium free-range eggs, beaten
- 10.6 oz phyllo pastry (or 12 sheets)
- 1 pinch black pepper, freshly grated
Details
- Cuisine: Greek
- Recipe Type: Light meals
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Preheat the oven to 190°C/375°F/gas mark 5. Lightly brush a deep 30 cm x 20 cm (12 in x 8 in) ovenproof dish or baking pan with olive oil.
- Put the damp spinach leaves into a large saucepan. Cover with a lid and cook over a medium heat for 2-3 minutes, shaking the pan a few times, until the spinach wilts. Drain in a colander, pressing down hard with a small plate or saucer to extract all the excess water. Put the strained spinach between 2 large pieces of kitchen paper (paper towels) and press down lightly. When cool, chop coarsely.
- Heat the olive oil in a frying pan (skillet) and cook the spring onions (scallions) and garlic for 4-5 minutes, or until tender. Remove and cool.
- Put the spinach, spring onions, garlic, dill and both kinds of cheese in a bowl. Stir in the lemon zest, nutmeg and beaten eggs. Season with pepper – don't add any salt, as the feta is salty.
- Place a sheet of filo pastry in the oiled dish and brush lightly with olive oil. Add 5 more sheets, brushing in between in the same way, so you end up with 6 layers.
- Spread the spinach mixture over the pastry and level the top. Cover with a sheet of filo pastry, brushing it lightly with oil, and then add the remaining 5 sheets in the same way.
- Brush the top of the pie with oil, then bake in the preheated oven for 30-40 minutes until crisp and golden brown. Remove from the oven and stand for a few minutes before cutting into squares or slices. Serve lukewarm or cold.
Recipe adapted from The Athenian: Eat like a Greek by Tim Vasilakis (Ebury Press, £14.99). Photography by Haarala Hamilton.
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