Back
🥧
MediterraneanNon-veg

Spinach Feta Spanakopita

Layered filo with spinach and feta filling.

50 min6 servesmedium

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 spinach, feta and egg. 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.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per serving

320

kcal

11g

Protein

24g

Carbs

20g

Fat

vegbaked

Ingredients

  • spinach500 g
  • feta200 g
  • egg2
  • filo8 sheets
  • butter80 g melted
  • spring onion4

Method

  1. 1
    Step 1 ~13 min

    Wilt spinach, squeeze dry, mix with feta, eggs and spring onion.

  2. 2
    Step 2 ~13 min

    Layer buttered filo in a tin.

  3. 3
    Step 3 ~13 min

    Spread filling, top with more filo.

  4. 4
    Step 4 ~13 min

    Bake at 180°C for 30 min.

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.

You may also like

Browse more Mediterranean recipes or search all recipes.

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 (spinach, feta, egg). 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 spinach, feta, egg. 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.