Spanakopita Spanakopita

Golden, flaky pastry and a cheesey, herby filling make our spanakopita a moreish snack or delicious dinner component.


Makes 8


1 hr



  • 60g baby spinach, chopped
  • ½ bunch dill, chopped
  • ½ bunch mint, chopped
  • 4 spring onions, chopped
  • 2 tbs dried breadcrumbs
  • ½ tsp ground nutmeg
  • 200g Greek feta
  • 200g ricotta
  • 45g parmesan, grated
  • 4 eggs, beaten
  • 375g filo pastry
  • 125g butter, melted


Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Add the spinach, dill, mint, spring onion, breadcrumbs, nutmeg, cheeses and eggs to a large mixing bowl and stir well to combine.
Lay a sheet of filo pastry onto a large chopping board or clean work surface. Brush lightly with the melted butter and lay another sheet over the top. Repeat, until you have 4 sheets in a stack, finishing with the filo pastry.
Lay the filo sheets so the short end is closest to you. Halve the stack vertically so you end up with two long rectangular strips. Place ¹⁄³ cup of the cheese mixture on the top of each strip. Fold the top end of the strip diagonally over the filling to meet the side, making a triangle. Fold downwards and then diagonally again, continuing until you have reached the bottom of each strip, trimming off any excess at the end.
Repeat steps 3 and 4 until you have finished using all the filling.
Arrange the pastries onto the lined trays and brush with melted butter. Bake, rotating the trays halfway, for 30–40 minutes, or until golden brown and cooked through.

Originally published in The Costco Connection, Jul/Aug 2022. Pick up the latest copy at your local warehouse or read it online.