There are few things more comforting than a golden, crisp spanakopita fresh from the oven, with flaky layers of filo giving way to a soft, savoury filling of spinach, feta, ricotta, dill and herbs. This version comes from Leah Itsines’ cookbook Healthy Meals for Busy People and proves that wholesome cooking doesn’t need to be complicated. Packed with greens and plenty of flavour, it’s the kind of recipe that works just as well for an easy family dinner as it does for a relaxed weekend lunch. Serve it warm with a simple fresh salad on the side, and don’t be surprised if everyone goes back for seconds.
Ingredients
SERVES 6 | PREP TIME 20 minutes (plus cooling) | COOK TIME 40–50 minutes
1 large bunch English spinach, coarsely chopped
2 spring onions (scallions), finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
3 eggs, whisked
2 tablespoons chopped dill
200 g (7 oz) feta, crumbled
200 g (7 oz) 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
Preheat the oven to 180°C (350°F) fan-forced.
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.
Transfer to a large mixing bowl and set aside to cool.
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.
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.
Add all the cooled spanakopita mixture on top of the filo pastry and gently spread it out.
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.
Sprinkle sesame seeds over the top of the final layer of pastry.
Bake for 30–45 minutes (checking after 30 minutes to ensure it doesn’t burn) or until golden brown.
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.
Leahʼs notes Allowing the mixture to cool before adding it to the filo ensures the pastry doesn’t fall apart when assembling.
Spanakopita FAQs
Can I make spanakopita ahead of time?
Yes. You can assemble the spanakopita ahead of time, cover it well and keep it in the fridge until you are ready to bake. For the best result, bake it fresh so the filo stays crisp and golden.
Why does the spinach mixture need to cool before adding it to the filo?
Adding a hot filling can soften the delicate filo pastry and make it harder to assemble. Allowing the spinach mixture to cool first helps keep the pastry intact and gives you a crisper result once baked.
How do I stop spanakopita from becoming soggy?
Make sure you squeeze as much excess liquid as possible from the cooked spinach and greens before mixing in the cheeses and eggs. Too much moisture in the filling can make the bottom layers of filo soft rather than crisp.
Can I use frozen spinach instead of fresh spinach?
Yes. Frozen spinach can be used if fresh spinach is unavailable. Thaw it completely first and squeeze out as much liquid as possible before adding it to the filling.
What should I serve with spanakopita?
Spanakopita is delicious with a simple green salad, Greek salad or fresh tomato and cucumber salad. It also works well as part of a larger Mediterranean-style spread with dips, olives and roasted vegetables.
Can I freeze spanakopita?
Yes. Allow the cooked spanakopita to cool completely, cut it into individual portions and store in an airtight container in the freezer for up to two months.
What is the best way to reheat spanakopita?
The oven or air fryer is best for reheating spanakopita because both help bring the filo pastry back to life. Avoid the microwave if possible, as it tends to make the pastry soft rather than crisp.
How long does spanakopita keep in the fridge?
Once cooked and cooled, store leftover spanakopita in an airtight container in the refrigerator and enjoy within around three days.
Can I make this spanakopita without ricotta?
Yes. You can increase the amount of feta or substitute the ricotta with another mild, creamy cheese, although the flavour and texture will be slightly different.
Is spanakopita served hot or cold?
It can be enjoyed either way, but this version is particularly delicious warm from the oven when the filo is crisp and the spinach and cheese filling is soft and savoury.
There are few things more comforting than a golden, crisp spanakopita fresh from the oven, with flaky layers of filo giving way to a soft, savoury filling of spinach, feta, ricotta, dill and herbs. This version comes from Leah Itsines’ cookbook Healthy Meals for Busy People and proves that wholesome cooking doesn’t need to be complicated. Packed with greens and plenty of flavour, it’s the kind of recipe that works just as well for an easy family dinner as it does for a relaxed weekend lunch. Serve it warm with a simple fresh salad on the side, and don’t be surprised if everyone goes back for seconds.
Ingredients
SERVES 6 | PREP TIME 20 minutes (plus cooling) | COOK TIME 40–50 minutes
1 large bunch English spinach, coarsely chopped
2 spring onions (scallions), finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
3 eggs, whisked
2 tablespoons chopped dill
200 g (7 oz) feta, crumbled
200 g (7 oz) 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
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.
pastry and gently spread it out.
between each layer and making sure the pastry is well coated. Scrunch the filo edges down around the sides of the dish.
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.
Leahʼs notes
Allowing the mixture to cool before adding it to the filo ensures the pastry doesn’t fall apart when assembling.
Spanakopita FAQs
Can I make spanakopita ahead of time?
Yes. You can assemble the spanakopita ahead of time, cover it well and keep it in the fridge until you are ready to bake. For the best result, bake it fresh so the filo stays crisp and golden.
Why does the spinach mixture need to cool before adding it to the filo?
Adding a hot filling can soften the delicate filo pastry and make it harder to assemble. Allowing the spinach mixture to cool first helps keep the pastry intact and gives you a crisper result once baked.
How do I stop spanakopita from becoming soggy?
Make sure you squeeze as much excess liquid as possible from the cooked spinach and greens before mixing in the cheeses and eggs. Too much moisture in the filling can make the bottom layers of filo soft rather than crisp.
Can I use frozen spinach instead of fresh spinach?
Yes. Frozen spinach can be used if fresh spinach is unavailable. Thaw it completely first and squeeze out as much liquid as possible before adding it to the filling.
What should I serve with spanakopita?
Spanakopita is delicious with a simple green salad, Greek salad or fresh tomato and cucumber salad. It also works well as part of a larger Mediterranean-style spread with dips, olives and roasted vegetables.
Can I freeze spanakopita?
Yes. Allow the cooked spanakopita to cool completely, cut it into individual portions and store in an airtight container in the freezer for up to two months.
What is the best way to reheat spanakopita?
The oven or air fryer is best for reheating spanakopita because both help bring the filo pastry back to life. Avoid the microwave if possible, as it tends to make the pastry soft rather than crisp.
How long does spanakopita keep in the fridge?
Once cooked and cooled, store leftover spanakopita in an airtight container in the refrigerator and enjoy within around three days.
Can I make this spanakopita without ricotta?
Yes. You can increase the amount of feta or substitute the ricotta with another mild, creamy cheese, although the flavour and texture will be slightly different.
Is spanakopita served hot or cold?
It can be enjoyed either way, but this version is particularly delicious warm from the oven when the filo is crisp and the spinach and cheese filling is soft and savoury.
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