An easy-to-make vegetarian pie that’s positively addictive!
Many moons ago my husband and I honeymooned in Greece, and I’m not overexaggerating when I say I ate a piece of spanakopita every single day – in between lounging on sun chairs, riding around on quad bikes (terrifying) and fish-pedicure spa experiences (equally terrifying).
Once home again, I pined for spanakopita for years before realising how easy this vegetarian delight is to make. The word “pie” might summon up ideas of fiddling, but in this recipe there’s hardly any chopping or fussing; you just mix it all up and into the oven it goes. Filo pastry used to scare me, but it’s actually one of the easiest pastries to work with and is found at most supermarkets. So, long story short, this recipe is a must make. I am addicted.
The flavour combination here is incredible and the kids love it too (even though I watch in horror as they gleefully squeeze ketchup over their serves!). The filo pie is filled with a deliciously simple mixture of creamy feta and ricotta with spinach, spring onion (scallion), herbs and seasonings. Extra balls of filo are scrunched up and added to the top of the pie for an incredibly light, fun and crunchy texture. This is a recipe that features in my new cookbook The Simple Dinner Edit.
I would serve Mediterranean-inspired sides, such as a Greek salad with Lemon and Mint Yoghurt Dressing, or little bowls of black olives, sliced roasted capsicum (bell pepper) or eggplant (aubergine) from a jar, or extra cubes of feta all in the centre of the table. You could even serve this alongside my Falafel Bowl, as part of a larger spread.
It’s important to wring the excess water out of the spinach well before using. Thaw the spinach as per the packet instructions and drain through a fine-mesh sieve. Wrap the spinach in a damp, clean tea (dish) towel and use your hands to wring out any excess water. The drier the spinach, the crispier the pastry.
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Rebecca says:
Hey Nic! So excited to try this recipe! Have you ever tried adding beef mince or any meat ? I’m thinking that’s what I will try but just drain any excess liquid
Nicole says:
Hi Rebecca, oooh I can’t say I have, but that sounds like a delicious addition! 😊 I would use 250-400 g (9–14 oz) of mince (you could use beef, lamb or even chicken mince) and I would suggest browning it first with a little olive oil, salt and pepper before adding it to the mix at the same time as the ricotta. I’m curious to hear how it goes, let me know if you try it! 🥰 Nic x
Dalhne says:
I’ve made this recipe a few times and it is so easy and delicious. My family love it
Nicole says:
Wonderful to hear, Dalhne! 🙌🏻 Thanks for the rating, Nic x
Enn says:
Hi Nicole – I’m just looking for a few tips about the size (width/ depth/ height/ volume) of the dish you use to bake this in, as well as what sort of dish to use (glass/ ceramic/ non stick/ stainless steel) especially if preparing one day ahead and refrigerating before baking – the recipe looks FABULOUS but I’m trying to avoid the dreaded “soggy bottom” !!!
Nicole says:
Hi Enn, the dish I’m using is a Speckle Round Baker from Ecology, 32.5 cm (123/4 inches), 1 litre (1 quart). I can’t see it on their website at the moment, but if you google you can find it in some other Australian online stores. If you’re overseas, you could find something with the same dimensions. I would also suggest adding a thin layer of panko to the base of the pastry for extra security against a soggy bottom! Nic x
Kylie L says:
For full flavour use Sheep’s feta and high quality ricotta (tastes even better if you can find Italian Buffalo Ricotta). I did need garlic added for more flavour.
Nicole says:
Thanks so much for the feedback and useful tips, Kylie! Nic x
Debbie says:
Do you think I could substitute cottage cheese for the Ricotta? Thanks
Nicole says:
Hi Debbie, I’ve noticed that other cooks on the internet say that yes you can do this. However, I haven’t tested it myself so I’m not able to confirm. If you try it I’d love to hear how it goes! Nic x
Susan says:
If I want to use fresh spinach instead, how much should I use and does it need to be cooked first? Thanks
Nicole says:
Hi Susan, when I’m using fresh spinach, I use a big bag (280 g/10 oz) and soften it in a hot pan with 1–2 tbsp of water first, so that it wilts down. I then allow it to cool before squeezing out any excess liquid and chopping it up. I hope this helps. Nic x