• On Sundays... we bake Greek Spinach Pie

    Our family has always loved spanakopita and after spending a couple of weeks in glorious Crete where the food was delicious, fresh and abundant we are now even more obsessed with it and all the forms it comes in.  The Cretians make their spanakopita in pies, small triangles and long parcels which are great for breakfast on the go.  We particularly loved the large spinach pies sliced like pizza and this is the version I prefer to make for ease of preparation and to maximise the amount of heavenly spinach and cheese you receive in each serve. 


    • 3 finely chopped spring onions
    • approx 450 grams of fresh baby spinach roughly chopped (I prefer fresh spinach to avoid the moisture that comes out of frozen spinach, you can use either)
    • 300g of quality feta cheese cut into small cubes
    • 5 large eggs lightly beaten
    • 2 teaspoons of dried dill
    • fresh chopped parsley to taste
    • 12 sheets of fillo pastry 
    • olive oil or melted butter to brush the pastry


    Leave fillo pastry in packaging until it comes to room temperature.

    Gently mix the beaten eggs with the onion and cheese then season with salt and pepper to taste. Move to a large bowl and lightly turn through chopped spinach and herbs.

    Oil or line a pie dish with baking paper and begin layering the fillo pastry making sure to brush each layer with a little oil. Repeat until you have 8 layers then spoon the spinach mixture into the dish and spread evenly. Top the mixture with another 4 layers of fillo pastry, brushing each layer with oil. 

    Finally cut the excess pastry from the edges of the dish and fold them over the top of the pie turning them under to create a crust, brush them with oil as you fold. Finish by brushing the top of the pie with oil.

    Bake at 180C for 40 minutes or until brown. Let the pie stand for about 15 minutes so that the mixture inside sets and is easy to slice.

    Perfect for a lazy Sunday at home when it is a joy to be in the kitchen.