Di’s Spanakopita – silverbeet or spinach pie

Di’s Spanakopita – silverbeet or spinach pie

Spanakopita, sliced_IMG_0124_1024

It seems that everyone makes Spanakopita a little differently. This one uses silverbeet instead of spinach, parsley instead of dill, oil instead of butter, and adds a touch of parmesan and lemon. Oh, and I think that a lot of ‘authentic’ recipes don’t use eggs. This Spanakopita is by no means the ‘true’ Greek spinach pie, but it certainly tastes great! Enjoy making this one or create one of your own!

Serves 4-6


  • 1 bunch silverbeet, stems discarded, washed and chopped
  • 1 tblsp salt
  • 1 medium brown onion, finely diced
  • 1 large garlic clove, finely chopped
  • 1 tblsp olive oil
  • 200g Greek feta, crumbled
  • 200g good quality ricotta (fairly dry), crumbled
  • 3 tbsps parmesan, grated
  • 2 tblsp mint, chopped
  • 2 tblsp parsley, chopped
  • ½ lemon, juiced, rind finely grated
  • 3 eggs, lightly whisked
  • Salt and freshly ground black pepper
  • 12 sheets fresh filo pastry
  • ½ cup olive oil, for brushing


  1. Preheat oven to 180˚C (fan-forced). Spread chopped silverbeet in a large colander over a bowl and sprinkle with 1 tblsp salt. Leave for 15-20 minutes then rinse well, drain and squeeze out excess moisture (or wrap in a tea towel and wring dry).
  2. Heat 1 tblsp olive oil in a frypan and sauté onion and garlic gently until soft. Add the silverbeet and continue to cook, stirring, until just starting to wilt. Remove from the heat and set aside to cool.
  3. Combine the cheeses, herbs, lemon juice, rind and whisked eggs in a large bowl. Add the cooled silverbeet mixture and stir well. Add seasoning to taste.
  4. Place 2 sheets of pastry into a greased 24cm round or square dish, allowing it to overlap edges. Brush with olive oil. Repeat until base is lined with 6 sheets. Spoon mixture into dish evenly and fold in overlapping pastry. Arrange remaining pastry on top, brushing every second sheet with olive oil as before, making sure to oil the top layer. Tuck in overlapping pastry to seal the edges.
  5. Bake for 30-40 minutes or until pie is golden and top is crunchy.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s