Spinach & Feta Spanakopita
Flaky filo wrapped around buttery spinach and feta.
Spinach & Feta Spanakopita is a classic protein-forward Mediterranean recipe built around a handful of pantry staples. It serves 6 and comes together in roughly 50 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 50 minutes of active cooking. The method leans on oven-baking, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are filo, spinach and feta. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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100
kcal
6g
Protein
6g
Carbs
6g
Fat
Ingredients
- filo12 sheets
- spinach500 g
- feta250 g
- onion1
- egg2
- butter4 tbsp
- dill2 tbsp
Method
- 1Step 1 ~13 min
Wilt spinach with sautéed onion; squeeze dry.
- 2Step 2 ~13 min
Mix with crumbled feta, beaten eggs and dill.
- 3Step 3 ~14 min
Layer 6 buttered filo sheets in a tin, spread filling, top with 6 more buttered sheets.
- 4Step 4 ~13 min
Score the top and bake 190°C for 30 min until deeply golden.
Per-step times are approximate and based on the total cook time of 50 minutes.
Pro tips & common mistakes
- Preheat the oven fully, and use the middle rack unless the recipe says otherwise — that is where the heat is most even.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Spinach & Feta Spanakopita take to cook?
- From prep to plate, Spinach & Feta Spanakopita takes about 50 minutes and yields 6 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Spinach & Feta Spanakopita vegetarian?
- No — this version contains non-vegetarian ingredients (filo, spinach, feta). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
- What are the key ingredients in Spinach & Feta Spanakopita?
- The headline ingredients are filo, spinach, feta. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 3 servings or double for 12. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Spinach & Feta Spanakopita?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Spinach & Feta Spanakopita?
- Spinach & Feta Spanakopita pairs naturally with classic mediterranean sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.