How to Make the Perfect Greek Cypriot Spanakopita "Spinach Pie"

By Jon Donnis

Craving a taste of Cyprus? Spanakopita, a flaky, savoury pie filled with spinach and cheese, is a classic in Greek Cypriot cuisine. It's deliciously golden on the outside, soft and savoury on the inside, and surprisingly easy to make once you know how. Follow this simple guide to whip up your own perfect Greek Cypriot Spanakopita – perfect for lunch, dinner, or a cheeky snack!

What You'll Need

Before we jump into the steps, here's a quick rundown of what you'll need for this recipe:

Ingredients:

• 500g fresh spinach (or frozen, if you're in a pinch)
• 1 large onion, finely chopped
• 2 spring onions, chopped
• 3 tablespoons of olive oil
• 200g feta cheese, crumbled
• 200g halloumi cheese, grated (yes, halloumi – it's the Cypriot touch!)
• 1 handful of fresh dill, chopped (you can also use dried if you can't find fresh)
• 1 handful of fresh parsley, chopped
• 2 eggs, beaten
• 250g filo pastry (you can buy this ready-made from the supermarket)
• Salt and pepper, to taste
• Olive oil or melted butter for brushing the filo

Step-by-Step: How to Make Spanakopita

Step 1: Prepping the Spinach

If you're using fresh spinach, give it a good wash and then wilt it down in a large frying pan or pot. This means cooking it on low heat for just a few minutes until it shrinks. Once wilted, place the spinach in a colander or clean kitchen towel and squeeze out as much water as you can. This step is really important because excess water will make your pastry soggy – and no one wants that!

If you're using frozen spinach, thaw it completely and make sure to drain any excess liquid.

Step 2: Sauté the Onions

While the spinach is cooling down, heat the olive oil in a pan over medium heat. Add the finely chopped onion and spring onions, sautéing them until they're soft and slightly golden. This should take around 5-7 minutes.

Step 3: Mix the Filling

Now it's time to bring all the filling ingredients together. In a large bowl, mix the drained spinach, sautéed onions, crumbled feta, grated halloumi, chopped dill, parsley, and the beaten eggs. Season with salt and pepper, but go easy on the salt – the feta and halloumi are already quite salty! Mix everything until it's nicely combined.

Step 4: Prepare the Filo Pastry

Grab a baking dish (around 20x30 cm is ideal) and lightly grease it with olive oil or butter. Lay down your first sheet of filo pastry, making sure the edges of the pastry overlap the sides of the dish. Brush the filo with some olive oil or melted butter, and then layer on another sheet of filo. Repeat this process, brushing each layer, until you've got about 6-8 sheets on the bottom.

Tip: Keep the filo you're not using covered with a damp tea towel so it doesn't dry out. Filo can be a bit fiddly!

Step 5: Add the Filling

Once your filo base is ready, pour the spinach and cheese mixture into the dish and spread it out evenly. Then, fold the overhanging filo back over the filling.

Step 6: Top It Off

Now, continue layering filo pastry sheets on top of the filling. Aim for another 6-8 sheets, brushing each with olive oil or melted butter as you go. Tuck the edges in nicely to create a neat parcel.

Step 7: Score and Bake

Before popping the Spanakopita in the oven, take a sharp knife and score the top layer of pastry into portions. This will make it easier to cut once it's baked and helps prevent the filo from cracking.

Pop the pie into a preheated oven at 180°C (160°C fan) and bake for around 45 minutes to an hour, or until the pastry is golden brown and crisp.

Step 8: Let It Cool (If You Can Wait!)

Once your Spanakopita is beautifully golden, take it out of the oven and let it cool for 10-15 minutes. It'll make it easier to cut, and the filling will set a bit more. But if you're like me, you'll probably want to dive straight in while it's still warm!

Serving Suggestions

Spanakopita is delicious served on its own or with a side of fresh salad. It's also great as part of a larger mezze spread if you're feeling a bit fancy. And the best part? It's just as tasty cold, so any leftovers make a great snack or lunch for the next day.

Final Tips

• Filo Fear? If working with filo pastry seems a bit daunting, don't worry. Just remember to brush each layer with oil or butter and work quickly so it doesn't dry out.
• Freezer Friendly: You can freeze Spanakopita before baking it. Just assemble the pie, cover it tightly, and freeze. When you're ready to eat it, bake from frozen but give it a bit of extra time in the oven.

And there you have it – the perfect Greek Cypriot Spanakopita! Enjoy the flaky layers, savoury filling, and that irresistible combination of feta and halloumi. Once you've mastered this, you'll never look back!