When you add creamy feta cheese to the filling, it becomes simply unbeatable. Crisp, golden pastry enclosing a rich, herb-scented filling: this is Greece in a bite.

Translation | Amaryllis Tsegou

The filo

When making filo dough, two things matter most: the flour and the fat.
For this recipe, I use type 55% flour, milled from the best 55% of the wheat grain - a flour known for producing light, fine doughs like luxury rolls or rusks.
For fat, I choose hard margarine - an emulsion of fat and water made from quality oils. It gives the dough just the right balance of structure and flakiness, making it perfect for pies.

When rolling out the dough, I prefer cornstarch (niseste) instead of flour. It makes the dough more elastic and easier to handle - though using flour works too.

Σπανακόπιτα

Σπανακόπιτα

The filling

The secret to a truly flavourful spinach pie lies in the herbs. In addition to spinach, leeks, onions and dill also form the base of the filling. If you find seasonal greens like wild garlic, chervil, or nettles at your local market, don’t hesitate to add them too - they elevate the flavour beautifully. And of course, no Greek spinach pie is complete without feta cheese, which gives the filling its signature tang and creaminess.

Spinach pie with feta cheese and filo

Prep time: 30 mins Cook time: 1 hr Total time: 1 hr 30 mins

Ingredients

for a 34 cm round baking pan

Filo dough:

  • 250 ml lukewarm water
  • 2 tbsp vinegar
  • 3 tbsp olive oil
  • 500 g type 55% flour
  • 180 g hard margarine
  • 2 tbsp semolina
  • cornstarch (niseste), for rolling out the dough
  • ½ tsp salt

Filling:

  • 3 tbsp fine semolina
  • 8 tbsp olive oil, plus extra for greasing the baking pan
  • 2 leeks, white part only
  • 3-4 spring onions
  • 700 g spinach
  • 1 bunch dill
  • 500 g feta cheese
  • 200 g strained yogurt
  • 2 eggs
  • 1 tsp salt
  • freshly ground pepper

Directions

The Dough

  1. In a mixer bowl, combine the flour, olive oil, vinegar, salt, and water. Using the dough hook on low speed, knead for about 5 minutes, until the dough becomes soft, elastic, and just slightly sticky. It’s ready when it starts to pull away from the sides of the bowl.
  2. Cover the dough with plastic wrap and let it rest for 30 minutes.
  3. Melt the margarine in a small saucepan and set aside.
  4. Divide the dough into two pieces - one slightly larger than the other (about 55% and 45%) for the bottom and top layers.
  5. Divide the smaller piece into 5 balls and the larger one into 6 balls.
  6. Roll out each ball into a 20 cm disc, brushing each (except the last) with melted margarine. Stack them on a floured plate, cover with plastic wrap, and repeat with the remaining 6 balls.
  7. Once done, dust both stacks with cornstarch, cover tightly, and refrigerate for 1–2 hours. This helps the margarine firm up and the layers bind together.

The Filling

  1. Clean and thinly slice the leeks and onions. Wash and chop the spinach and dill.
  2. In a large pan over medium-high heat, warm half the olive oil. Add the leeks and onions and sauté for 3–4 minutes, until softened.
  3. Add the spinach in batches, letting each portion wilt before adding the next. Cook for about 10 minutes, until all moisture evaporates.
  4. Remove from the heat and stir in the dill.
  5. In a large bowl, combine the cooked greens, crumbled feta, and yogurt. Season with salt and pepper, add the eggs, and mix gently. Set aside.

The Pie

  1. Preheat the oven to 200°C (390°F) and lightly grease a 34 cm round baking pan with olive oil.
  2. Roll out the larger stack of dough to a size slightly larger than the pan. Transfer it to the pan, letting the edges hang over the sides.
  3. Sprinkle semolina over the bottom - this absorbs any excess moisture from the filling.
  4. Spread the spinach mixture evenly over the base.
  5. Roll out the top phyllo and cover the pie, folding the overhanging edges inward to form a neat crust.
  6. Cut the pie into pieces before baking, drizzle with 3–4 tablespoons of olive oil, and bake for 45–60 minutes, on the lower rack, until beautifully golden and crisp.
  7. Let the pie rest for 2–3 minutes, then transfer it to a wire rack so the bottom stays crisp.

Wine Pairing

A Sauvignon Blanc with fresh vegetal notes of asparagus and green pepper, hints of ripe peach, and a lively acidity complements this pie perfectly.
WSPC’s recommendation: Sauvignon Blanc - Karipidis Estate.