Feta and spinach spanakopita.

30/06/20254passionfood

Prep time: 45 minutes

Cook time: 40 minutes

Serves: Serve 8 :

Ohhhh, I miss Greece too much! I have wonderful memories of this beautiful country. The delicious cuisine tantalizes my taste buds, but it’s the warm and welcoming culture that fills my heart with joy. Each visit brings me immense happiness.

For me, Greece means family meals full of laughter and love around a table filles with colourful, mouthwatering dishes. The legendary hospitality turns every moment into something special, allowing us to focus on what truly matters: creating lasting memories away from the hustle and bustle of everyday life.

Each Greek island has its own unique charm. Take Santorini, for example, with its bright colors and stunning views. It’s famous for its picturesque white houses with blue roofs perched on dramatic cliffs. The sunsets there are among the most beautiful I’ve ever seen! Life seems to have a lovely rhythm that makes you feel wonderfully alive. Or too old to keep going, that exactly how I felt, have to admit 😅.

Now, let’s talk about Naxos, the island that holds my heart! This largest of the Cyclades is a peaceful haven filled with rich history and ancient ruins, like the incredible Portara, a massive gateway to an ancient temple that stands guard over the town. Strolling through its picturesque villages with their winding streets and cozy tavernas invites you to discover delightful local cuisine made with fresh, seasonal ingredients and authentic flavors.

I can’t forget to mention spanakopita, the iconic Greek pie filled with spinach and feta! This dish has a special place in my heart. Traditionally made with wild herbs and various cheeses depending on what was available, today’s version mainly uses spinach and feta cheese for a truly irresistible flavor.

I’m excited to share my version of this classic recipe, featuring a secret ingredient that elevates it even further! I’ve shaped it into triangles, just like at Naxos Bakery, my favorite beach snack bar during my stay. These triangle-shaped treats are perfect for sharing at an appetizer or picnic.

So, grab your apron, and let’s dive into this recipe that will whisk you away to the Mediterranean shores, where food brings happiness and warmth to every gathering. Oh, and don’t forget to enjoy these spinach and feta spanakopita triangles with a side of tzatziki! You’ll find the recipe HERE. It’s simply divine!

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Feta and spinach spanakopita.

30/06/2025 4passionfood

Prep time: 45 minutes
Cook time: 40 minutes
Total time: 1 hour 25 minutes

Serves: Serve 8 :

Ingredients:

800 g baby spinach
2 leeks
3 spring onions
4 Tbsp olive oil
4 Tbsp dill , roughly chopped
4 Tbsp flat parsley , roughly chopped
150 g feta cheese
30 g parmesan , finely grated - optional
2 eggs
45 g rice, short grain - use risotto rice “Arborio”
1 pinch of nutmeg powder
salt and black pepper
clarified and melted butter + olive oil, to brush the filo sheets
10 filo sheets, 250g

Method :

The filling:

1)
Heat the olive oil in a large pan over medium heat. Sauté the cleaned and thinly chopped leek (only use the white part) and the cleaned and chopped green onions until they become shiny and almost transparent. This will take about 5 minutes.

Add the cleaned and drained spinach and sauté until all the liquid is absorbed. Remove from heat and transfer the mixture to a large bowl. Then add the herbs, rice, beaten eggs, and grated Parmesan. Season with salt and pepper (be careful with the salt, as feta and Parmesan are already salty). Mix with a spoon to ensure everything is well combined. Lastly, gently fold in the crumbled feta, being careful not to break it. Adjust seasoning if needed.

Make the triangles :

1)
Lay one sheet of filo pastry on your work surface and brush it with a mixture of melted clarified butter and olive oil (50-50). Place a second sheet of filo on top and brush it again with the butter and oil mixture. Cut this layered sheet lengthwise into three strips. Keep the remaining filo covered with a slightly damp cloth or store it in a freezer bag to prevent it from drying out.

Take a generous tablespoon of the filling and place it at the end of one of the strips. Fold the corner of the strip over the filling to form a triangle. Continue folding the triangle over itself until you reach the other end of the strip. Make sure the triangle’s corners are well sealed.

Repeat this process until all the filling is used.

Cooking :

1)
Preheat your oven to 180°C with fan.

Place the triangles on a baking sheet lined with parchment paper. Brush the tops with the melted butter and olive oil mixture. Optionally, sprinkle with white and black sesame seeds.

Bake for 30 – 40 minutes, or until the triangles are golden brown. The baking time and temperature may change depending on your own oven.

Once baked, serve them with tzatziki, it’s just devine.

Enjoy!!

Nutrition

Feta and spinach spanakopita.