NZ Woman's Weekly

Spanakopita recipe

Spanakopita recipe

This is a super brunch, lunch, supper or weekend picnic pie recipe. It’s made with all the goodness of spinach, layered with feta and baked with an egg custard, all enclosed in layers of golden filo pastry. Serve with a salad and you have a light and delicious meal. I use butter in between my layers of filo as it gives fabulous flavour and a golden glow, but you can use spray oil if you prefer.

  • 8 sheets filo pastry
  • 70g butter, melted
  • 1 tbsp olive oil
  • 2 onions, diced
  • 3 cloves garlic, chopped
  • 400g spinach leaves, thick steams removed, shredded
  • 5 eggs
  • ½ tsp grated nutmeg
  • 1 cup cream
  • 100g feta cheese
  • 2 tbsp pine nuts
  1. Preheat the oven to 175ºC. Take one sheet of filo and brush on butter generously, layer another sheet on top, place this in a 23cm pie dish leaving it to overhang evenly at each side. Continue with the remaining sheets, layering them at different angles so the outer rim of the dish is now completely covered and you have about 8 layers covering the base of the dish. Cover with a clean damp tea towel to prevent drying out.
  2. Heat oil in a large frying pan. Add onions and garlic and sauté gently for 5 minutes until soft and fragrant. Add the spinach and cover the pan for 2 minutes or until the spinach has wilted and is bright green. Remove from the heat and drain the mixture well to remove any excess moisture and juices.
  3. Beat the eggs, nutmeg and cream together and season well. Stir in the spinach mixture and crumble in ¾ of the feta. Spoon into the filo-lined dish and gently fold and crumple the edges in to form a thick rim on top of the pie. Add remaining feta and pine nuts and bake for 40-50 minutes or until the pastry is golden and the filling is set. Leave to settle for 15 minutes before slicing and serving.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

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New Zealand Woman's Weekly Dec-1-2014-cover

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