Mama Voula's Spanakopita

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This authentic spanakopita is a wonderful example of Greek home cooking, combining crisp, golden pastry with a rich, savoury filling of spinach and salty feta cheese. The addition of fresh dill and mint provides a bright, aromatic lift that balances the richness of the eggs and cheese. It is a versatile vegetarian dish that works beautifully as a substantial lunch or as part of a traditional mezze spread.

Using shop-bought pastry makes this impressive pie surprisingly easy to assemble for a midweek meal or a weekend gathering. The secret to a perfect bake is ensuring the spinach is thoroughly drained, resulting in a light, flaky finish. Serve it warm from the oven or at room temperature alongside a crisp Greek salad for a complete and healthy Mediterranean feast.

Ingredients for Mama Voula's Spanakopita

45ml extra-virgin olive oil, preferably Greek, plus more for brushing
6 leeks, white and light green parts, chopped and well rinsed
4 dientes de ajo, picados
1.1kg fresh baby spinach, rinsed and dried
1/2 cucharaditas de pimienta negra recién molida
230g crumbled firm feta cheese, preferably Greek
1/2 cup finely chopped fresh dill
1/2 cup finely chopped fresh mint
3 large eggs, lightly beaten
2 frozen country-style filo sheets or puff pastry sheets , thawed but kept chilled

How to make Mama Voula's Spanakopita

Precalienta el horno a 177°C.

Place a large skillet over medium-high heat and coat with the 45ml of oil. When the oil is hazy, add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes. Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch. Let the spinach wilt and cook down before adding more. Once all the spinach is in the pan, season with the pepper.

Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy. Once the mixture is cool, add the feta, dill, mint, and eggs. Fold the ingredients together until well combined.

Brush the bottom and sides of a 9-by-13-inch baking dish with oil. Working with 1 sheet at a time, lay the dough on a lightly floured surface and roll it out slightly to fit the pan. Line the bottom of the dish with the first piece of dough, pressing into the corners. Trim off any excess with a paring knife. Spread the spinach filling evenly over the dough. Cover with the second sheet of dough, trimming around the edges of the dish. Brush the top with oil.

Bake until the top is puffed and golden brown, about 30 to 35 minutes. Let stand for 10 minutes before cutting into squares. Serve warm or at room temperature.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.