I love this recipe because it’s simple, healthy, and perfect for both weeknights and entertaining. The combination of spinach, herbs, and cheese gives the pie a bright, savory flavor, while the filo pastry adds that irresistible crispness. I also appreciate how versatile it is — I can serve it as a main dish, side, or even as part of a brunch spread. Plus, it can be made ahead of time, making it great for meal prep or gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
750 g (1 lb 11 oz) frozen spinach, thawed and drained well 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 (10½ oz) fresh ricotta 200 g (7 oz) feta, crumbled 1 tsp sea salt flakes ¼ tsp freshly cracked black pepper 8–10 sheets filo pastry Olive oil spray Black sesame seeds, to sprinkle
Directions
I preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced.
In a large bowl, I combine the thawed, well-drained spinach with the spring onions, dill, mint, eggs, ricotta, feta, salt, and pepper. I use my hands to mix everything together until evenly combined.
I layer four sheets of filo pastry in a baking dish, spraying or brushing lightly with olive oil between each layer. I let some pastry overhang the edges.
I spoon the spinach mixture into the baking dish and fold the overhanging filo pastry back over the top.
I scrunch the remaining sheets of filo into loose balls and place them on top of the pie, spraying again with olive oil. I sprinkle the black sesame seeds over the top.
I bake the pie in the bottom half of the oven for about 30 minutes, until the pastry is golden and crisp.
I let the pie stand for about 10 minutes before serving, allowing it to set slightly.
Servings and Timing
This recipe serves 4 people. Preparation takes about 10 minutes, and baking takes 30 minutes, so the total time is approximately 40 minutes.
Variations
Sometimes I swap the spinach for a mix of silverbeet or kale for a heartier flavor. If I want extra richness, I add a little grated parmesan to the filling. For a twist, I sprinkle the top with a mix of white and black sesame seeds or even a few chili flakes for gentle heat. I’ve also tried adding finely diced sun-dried tomatoes for a Mediterranean touch.
Storage/Reheating
I store leftover Spanakopita in an airtight container in the refrigerator for up to 3 days. It reheats beautifully in a 200°C (400°F) oven for about 10 minutes, staying crisp on the outside and soft inside. It can also be frozen for up to 4 weeks. To bake from frozen, I place it in a 200°C (400°F) oven for about 1 hour, until fully heated through and golden. I sometimes enjoy it cold — it makes a perfect lunchbox addition or quick snack.
FAQs
Can I make this pie ahead of time?
Yes, I can assemble it up to a day ahead and refrigerate it, or freeze it for up to 4 weeks before baking.
How do I keep the pastry crispy?
I make sure the spinach is completely dry before mixing the filling, and I bake the pie on the lower rack of the oven for a crisp base.
Can I use fresh spinach instead of frozen?
Yes, I can use about 1 kg of fresh spinach. I just cook it down, drain, and squeeze out all the excess liquid before using.
What can I use instead of filo pastry?
If I don’t have filo, I sometimes use puff pastry for a different but still delicious texture.
Can I add other vegetables?
Yes, I sometimes add grated zucchini (well-drained), leeks, or finely chopped cooked mushrooms for more variety.
Can I make this without eggs?
Yes, I can replace the eggs with a little extra ricotta mixed with 1–2 tablespoons of cornstarch to help bind the filling.
What cheese works best in spanakopita?
I like the combination of feta for saltiness and ricotta for creaminess, but I’ve also tried cottage cheese with great results.
How do I stop the filo from drying out?
I keep it covered with a slightly damp tea towel while assembling the pie so the sheets stay soft and easy to handle.
Can I serve it cold?
Yes, it’s delicious at room temperature or even straight from the fridge.
What can I serve with it?
I love pairing it with a simple green salad or a bowl of Greek yogurt with lemon and herbs on the side.
Conclusion
I love making this Spanakopita ‘Greens’ Pie because it’s full of fresh herbs, creamy cheeses, and crispy pastry — everything I want in a comforting, flavorful vegetarian meal. It’s simple, nourishing, and versatile enough for both casual dinners and special occasions. Every time I make it, it brings a little taste of the Mediterranean right to my table.
This Spanakopita ‘Greens’ Pie is a golden, flaky filo pastry pie filled with spinach, herbs, and creamy cheeses. It’s fresh, savory, and satisfying — perfect as a main dish, side, or light meal served warm or at room temperature.
Ingredients
750 g (1 lb 11 oz) frozen spinach, thawed and drained well
6 spring onions (scallions), finely sliced
½ bunch dill, finely chopped (or use parsley)
¼ bunch mint, finely chopped
4 eggs
300 g (10½ oz) fresh ricotta
200 g (7 oz) feta, crumbled
1 tsp sea salt flakes
¼ tsp freshly cracked black pepper
8–10 sheets filo pastry
Olive oil spray (or melted butter for brushing)
Black sesame seeds, to sprinkle
Instructions
Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced.
In a large bowl, combine the thawed, well-drained spinach with spring onions, dill, mint, eggs, ricotta, feta, salt, and pepper. Mix thoroughly until well combined.
Layer four sheets of filo pastry in a baking dish, spraying or brushing each layer lightly with olive oil. Leave some pastry overhanging the edges.
Spoon the spinach mixture evenly into the baking dish and fold the overhanging filo back over the top.
Scrunch the remaining sheets of filo into loose balls and place them on top of the pie. Spray again with olive oil and sprinkle with black sesame seeds.
Bake on the lower rack of the oven for about 30 minutes, or until the pastry is golden and crisp.
Let the pie stand for 10 minutes before serving to allow it to set slightly.
Notes
Use silverbeet, kale, or fresh spinach instead of frozen if preferred.
Add grated parmesan for extra richness or chili flakes for mild heat.
Mix in sun-dried tomatoes or zucchini for a Mediterranean twist.
Keep filo covered with a damp towel while assembling to prevent drying out.
Reheat leftovers in the oven for 10 minutes to keep the pastry crisp.
Can be frozen for up to 4 weeks; bake from frozen for 1 hour at 200°C (400°F).
