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Spinach, silverbeet and kale are king during winter. Turn your lovely green veg into this delicious Greek spinach pie, that can double up for dinner or lunch, anytime during the week.



1 bunch spinach or silverbeet

300g feta cheese

100g ricotta cheese

40g freshly grated hard cheese

(kefalograviera, parmesan or pecorino)

5 eggs

2 tablespoons dry breadcrumbs

1/4 teaspoon ground nutmeg

1/2 teaspoon freshly ground black pepper

2 dill sprigs, chopped

60ml olive oil

4 spring onions, chopped

375g filo pastry

125g melted butter




Ensure the spinach is as dry as possible before using to prevent the filling from becoming soggy and not-so-nice. Filo dries out quickly. When you have rolled it out on your kitchen bench, keep it covered with a dry tea towel, then a damp one on top, to keep it workable. Love citrus? Add some lemon zest to your cheese mixture to freshen it up.




Preheat oven to 180°C.


Cut out stems from silverbeet or spinach. Wash and drain well. Coarsely shred and set aside.

In a large bowl, crumble feta, add ricotta, hard cheese, eggs, breadcrumbs, nutmeg, pepper, oil, dill and spring onions. Mix with a fork to combine. Add spinach or silverbeet and roughly combine with your hands.


Lightly oil a backing dish. Line the dish with a sheet of filo and brush it with better. Top with another sheet of filo, continuing with butter and additional sheets until half the filo is used in the base.


Add your spinach/silverbeet mix on top and spread it out evenly with the back of a spoon.

Finish off the dish with remaining layers of filo brushed with butter. Take special care to butter the final sheet of filo well so it browns in the oven.


Tuck in overhang of filo.


Score top of filo in a diamond pattern, working from corner to corner. This makes the whole thing that much easier to portion out once cooked, helping to minimise the filo pastry shattering everywhere as you cut it.


Pierce the pastry once or twice to allow air to escape as it cooks.

Sprinkle lightly with water and bake for 45-60 minutes.

Cover with foil if it over-browns before it is cooked through.


Cool on a rack for 15 minutes before serving.

A light Greek Salad and some crusty bread are great accompaniments to a hot slice of cheesy spanakopita!


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