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Spanakopita or spinach pie

This is one of the classics of Greek cuisine. It can also be made in small triangles and is served as part of a meze or as an important part of the Lenten menu.

Serves 8

Preparation 60 minutes

Cooking 50-60 minutes


375g packet filo pastry, approximately 22 sheets

3 bunches (750g) silverbeet (Swiss chard), stems removed, washed

1 tablespoon salt

1 bunch (300g) green onions, trimmed and cut into ½ cm slices

¼ cup finely chopped fresh dill

¼ cup finely chopped fresh mint

200g feta, crumbled

3 eggs, beaten

Freshly ground black pepper and salt

¾ cup (180ml) extra virgin olive oil


  1. If filo is frozen please remove from freezer and place in fridge the day before using. Remove filo pastry from the fridge 30 minutes before starting the recipe.
  2. Chop the silverbeet finely, place in a large colander over a bowl and sprinkle evenly with salt. Place a weight on top – a large dinner plate topped with a few tins or jars works well – and leave for one hour to drain.
  3. Pre-heat oven to 200⁰C (180⁰C fan-forced).  Oil the base and sides of a 25cm x 35cm baking dish and line the base with baking paper.
  4. Rinse the silverbeet very well under running water, drain well and, squeeze out as much water as possible.  Place in a large bowl, add onions, dill, mint, feta and eggs, mix well.  Season to taste, remembering that feta is salty and the spinach has been salted.
  5. Dampen a clean tea towel with water.  Remove filo from packet, unroll carefully, cover with a large piece of baking paper and top with the damp tea towel.  To ensure the filo doesn’t dry out and tear, each time you remove a sheet replace the baking paper and tea towel.
  6. Working with one sheet at a time, lay 14 filo sheets into the prepared baking dish, brushing every second sheet with the olive oil. Top with the spinach mixture, spreading it out evenly and pressing with the back of a spoon to pack it tightly.  Top with remaining filo sheets, brushing every second sheet with olive oil. Brush the top sheet and tuck any excess filo into the baking dish. Using a sharp knife, cut into squares, three quarters of the way through to the bottom of the tray.
  7. Bake for 50-60 minutes or until the top of the pie is golden and crisp.  Stand for 5 minutes before serving. Cut the squares through to the bottom and use a slide to carefully remove the pieces. Serve hot or at room temperature.

Recipe from Lyndey & Blair’s Taste of Greece (Hardie Grant RRP $39.95) and DVD of TV series (

Lyndey Milan OAM aims to inspire, nourish and connect people. A familiar face on television and in print, she has been instrumental in changing the way Australians think about food and wine for four decades via her own nine best-selling cookbooks, nine international TV series and influence as former Food Director of the iconic Australian Women’s Weekly.  She is an award-winning multi-media presenter, MC, speaker, food & wine teacher, consultant, debater, judge and regional Australian specialist who makes numerous TV & culinary appearances.

With a profile beyond Australia, she is a popular international tour host and will be returning to Morocco and Puglia in 2024. She also works as an enrichment speaker on cruises.

Lyndey is a key contributor to Selector magazine, writes freelance, has reviewed for the Good Food Guide since 1987. A Councillor of the Royal Agricultural Society of NSW where she was the first female Vice-President.  She is Co-Founder and Patron of Tasting Success, a mentoring programme for female chefs, an Ambassador for the Leukaemia Foundation, Cure Cancer and is active with many other charities.