Spinach & Feta Pie (Spanikopita)

Feeds 5

Prep 10 mins

Cooking Time 40 mins


1 bunch of silverbeet

30g Baby Spinach (half a bag)

1 block of Greek feta

1 block of Danish feta

3 Shallots

1-2 teaspoons of fresh dill (finely chopped, optional)

1/2 teaspoon of ground nutmeg

Zest of a lemon

2 eggs

Salt/Pepper to taste

2 sheets puff pastry

9 sheets of filo pastry

30g melted butter

1 heaped teaspoon sesame seeds

Butter to grease dish

Baking dish : approximately 33cm x 22cm

Spinach and Feta Pie


  1. Add the chopped silverbeet to boiling water and cook for approximately 15 minutes, strain and allow to cool
  2. Once cooled, squeeze out as much of the excess water as possible. Roughly chop.
  3. Remove pastry from freezer and thaw.
  4. Pre heat oven to 200 deg Celsius.
  5. Grease a baking tray (approx 30 x20cm)
  6. Add cooled spinach to a bowl, with the whisked eggs, finely chopped shallots, Greek and Danish feta, nutmeg, and roughly chopped baby spinach. Season well with salt & pepper.
  7. Using your hands, combine the mixture well.
  8. Lay the puff pastry sheets to cover the base of the baking dish. Cut a strip of the excess to place on the sides of the dish (to create a wall to prevent the filling from falling out.
  9. Fill with the spinach/cheese mixture.
  10. Brush the melted butter on a filo pastry sheet. Top with another sheet and repeat the process. Place the sheets on top of the pie, folded gentle to create a lid. Brush some more butter to press the sheets into the sides of the dish.
  11. Repeat the process, buttering three sheets of filo pastry and place ontop of the pie. Repeat this one last time and brush with butter.
  12. Sprinkle over the sesame seeds.
  13. Bake for 30 minutes or until pastry is golden.
  14. Serve with your favourite salad
Spinach and Feta Pie 3
Spinach and Feta Pie 1

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