This is my recipe for the perfect spanakopita, a spinach and tofu 'feta' pie. As close to the ones we eat at home in Cyprus as possible, it's a real treat.
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Serves
6
Filo Pastry
Onion
Leek
Garlic Clove
Spinach
Parsley
Dill
Mint
Firm Tofu
Nutritional Yeast
Garlic Powder
Lemon
Salt
Olive Oil
Sesame Seeds
Apple Cider Vinegar
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Handle filo dough with care—it dries out quickly, so keep it covered with a damp cloth while working.
Don’t skimp on butter or oil when brushing the filo sheets; it ensures a golden, flaky finish. And it’s pretty luxurious.
Drain your spinach thoroughly after sautéing to prevent a soggy filling—excess moisture is not what we want.
For extra crunch, use multiple filo layers in your spanakopita recipe.
If making triangles, practice folding to get a consistent size and seal edges well to avoid leaks.
Freeze unbaked spanakopita triangles for a delicious snack you can defrost when you fancy a treat.
Cooking Techniques
Making spanakopita involves layering delicate filo dough with a spinach-feta mixture. Brush each filo sheet with melted butter or olive oil to ensure a golden, crispy finish. For spanakopita triangles, cut the filo into strips, fold them into triangles, and bake until golden. The filling combines sautéed spinach, crumbled feta, herbs, and eggs to bind it all. Work quickly with the filo dough to prevent it from drying out, covering unused sheets with a damp cloth. Whether baking a pie or triangles, the goal is a crisp, flaky exterior and a creamy, flavorful filling.
Substitutions and Ingredients
Traditional spanakopita recipes call for spinach, feta cheese, dill, parsley, and filo pastry. You can substitute spinach with Swiss chard, kale, or even a mix of greens for variety. If feta isn’t available, try ricotta, goat cheese, or a vegan cheese alternative. Olive oil can replace butter for a lighter version. For a gluten-free option, use gluten-free filo dough. Customize the herbs—add mint or oregano for a twist. These substitutions keep the dish versatile while preserving its classic Greek charm.
Cookware
Essential cookware for spanakopita includes a baking dish for the pie version or a sturdy baking sheet for triangles. A pastry brush is key for applying butter or oil to the filo sheets. Use a large skillet to sauté the spinach and herbs, and a sharp knife for cutting triangles or portions. If you’re making spanakopita triangles, a clean surface like a large cutting board is useful for folding the filo dough. Non-stick cookware helps prevent sticking and ensures easy cleanup.
Serving and Storage
Serve spanakopita warm or at room temperature as a main dish or appetizer. Pair it with tzatziki sauce, a Greek salad, or roasted vegetables for a full meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness, avoiding the microwave to prevent sogginess. For longer storage, freeze unbaked spanakopita triangles, then bake directly from frozen for a quick, fresh snack or meal.
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Spanakopita is a traditional Greek pastry made with flaky filo dough filled with a mixture of spinach, feta cheese, and herbs like dill and parsley. This savoury dish can be made as a large dish or as smaller individual triangles. Often served as a snack, appetiser, or main dish, it’s loved for its crispy layers and creamy filling. Basically, it’s really, really delicious.
Spanakopita pairs beautifully with light, fresh sides. A Greek salad with tomatoes, cucumbers, olives, and feta is a classic match. For a heartier meal, serve it alongside roasted vegetables or a bowl of lentil soup. A dollop of tzatziki (yoghurt and cucumber sauce) is great for dipping and you can choose to make it yourself at home or to pick it up from your local supermarket. Add some pita bread and hummus to round out the meal, and you’ve got a Greek-inspired feast that’s perfect for any occasion.
Spanakopita is pronounced as “spah-nah-KOH-pee-tah.” The emphasis is on the third syllable, "KOH." If you’re ordering it at a restaurant or talking about your homemade spanakopita triangles, now you can say it like a pro.
In English, spanakopita translates roughly to “spinach pie.” The name comes from Greek: spanaki means spinach, and pita means pie. While the direct translation simplifies it, spanakopita is much more than just a spinach pie. It’s a flaky, buttery, and herb-packed delight that’s uniquely Greek, offering layers of flavour and tradition in every bite. It’s one of our favourites.
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Serves
6
Filo Pastry
Onion
Leek
Garlic Clove
Spinach
Parsley
Dill
Mint
Firm Tofu
Nutritional Yeast
Garlic Powder
Lemon
Salt
Olive Oil
Sesame Seeds
Apple Cider Vinegar
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
To marinate the tofu, pat it dry and crumble it into a bowl, making sure that the pieces are not too small as they will break up further later on. Mix through the garlic powder, nutritional yeast, juice of a lemon and salt.
Step 2.
Preheat your oven at 180C. Then dice the onion and finely slice the leek. Grate or mince the garlic. Crush the fresh herbs (parsley, dill, mint) by rolling them in your hands to release their flavour, then finely chop them. Set aside.
Step 3.
Fry the leek, onion, and garlic with a good drizzle of olive oil, salt and pepper until translucent but not brown, for about 10 mins
Step 4.
Meanwhile add the fresh or frozen spinach to another saucepan on medium heat, and cook until it’s cooked down and all the water has evaporated. If using fresh spinach, you may need to add it to the pan bit by bit. This will take about 10 -15 mins to totally dry. Add the cooked leek and onion and a drizzle of olive oil and cook for a few more mins. It’s important that the mix is as dry as possible to avoid a soggy filo.
Step 5.
Turn off the heat and add in the fresh herbs and a squeeze of lemon juice.
Step 6.
Stir the tofu into the spinach mix carefully. Add a splash of apple cider vinegar and plenty of salt and pepper and stir well. Season more than you usually would as both the spinach and tofu need it.
Step 7.
Lay the pastry out with a damp tea towel on top to prevent it drying out. Peel one sheet onto a large piece of baking paper and brunch generously with olive oil, getting onto each edge and corner. Take another sheet and lay it diagonally onto the last one and brush again with oil. Continue laying down 5 sheets in total (you may have one left to patch up any broken bits at the end). Each sheet should be laid down at a different angle so that they make a circle or star shape.
Step 8.
When you have finished layering the sheets, spoon the spinach mix into the centre of them and shape it into a circle with your hands.
Lift up the sides of the pastry to cover the top, scrunching the top to create ridges and edges. Brush with more olive oil and sprinkle with sesame seeds or onion seeds if using.
Step 9.
Bake on the lower shelf for 20-30 mins, or until golden brown all over. Leave it to set for 10 mins before serving. Keep it in the fridge for up to 3 days. Delicious served cold or warmed up in the oven.
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