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This spanakopita is so delicious fresh out of the oven when the pastry is crispy and golden. We love this served with a fresh salad on the side.

Serves: 6

Prep time: 20 minutes (plus cooling)

Cook time: 40-50 minutes

Ingredients

  • 1 large bunch English spinach, coarsely chopped
  • 2 spring onions, finely chopped
  • 1 leek, finely chopped
  • 2 garlic cloves, crushed
  • 3 eggs, whisked
  • 2 tablespoons chopped dill
  • 200 g feta, crumbled
  • 200 g ricotta, crumbled
  • 1 teaspoon salt, or to taste
  • 1 tablespoon freshly ground black pepper, or to taste
  • 3 tablespoons (60 g) butter, melted
  • 10 sheets filo pastry
  • 2 tablespoons sesame seeds

Method

  1. Preheat the oven to 180°C fan-forced.
  2. Heat a medium frying pan over medium heat. Cook the spinach, spring onion, leek and garlic for 5 minutes or until the spinach is wilted and the leek translucent.
  3. Transfer to a large mixing bowl and set aside to cool.
  4. Once cooled, gently squeeze out the excess liquid from the greens over the sink, then place back in the bowl. Add the eggs, dill, feta, ricotta, salt and pepper to the greens. Mix well until combined.
  5. Brush the bottom of a large baking dish with some melted butter. Place a sheet of filo on the bottom of the dish and brush with butter again. Repeat this four times, brushing with butter after each layer and ensuring the filo is well coated.
  6. Add all the cooled spanakopita mixture* on top of the filo pastry and gently spread it out.
  7. Layer another five filo sheets on top, brushing butter in between each layer and making sure the pastry is well coated. Scrunch the filo edges down around the sides of the dish.
  8. Sprinkle sesame seeds over the top of the final layer of pastry. 
  9. Bake for 30–45 minutes (checking after 30 minutes to ensure it doesn’t burn) or until golden brown.

* Allowing the mixture to cool before adding it to the filo ensures the pastry doesn’t fall apart when assembling.

Storing instructions

Allow to cool completely, cut into pieces and freeze in an airtight container for up to 2 months. This is best reheated in the oven or air fryer; the microwave won’t work here.

Other recipes you may be interested in:

Images and text from Healthy Meals for Busy People by Leah Itsines, photography by Cath Muscat. Murdoch Books RRP $39.99.

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