Greek Spinach and Feta Filo Pie (Spanakopita) Recipe – Greek Special
Indulge in the classic tastes of Greek cuisine with this Greek Spinach and Feta Filo Pie, also known as Spanakopita. This vegetarian pie features layers of crisp phyllo dough enveloping a savory filling of spinach and feta, seasoned with Mediterranean herbs. Whether served as an appetizer or a main dish, its flaky texture and rich flavors make it a beloved choice in Greek households and beyond.
- Prep Time10 min
- Cook Time11 min
- Total Time21 min
For the Prawns:
- 500g (1 lb) large prawns, peeled and deveined (tails on optional)
- 1 tablespoon olive oil (for cooking)
- Salt and pepper, to taste
For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small red chili, finely chopped (or 1/4 tsp red chili flakes)
- 1/2 cup crushed tomatoes (canned or fresh)
- 1 tablespoon tomato paste
- 1/4 cup ouzo or dry white wine (optional)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
- Fresh parsley or dill, chopped (for garnish)
- Lemon wedges (for serving)
Prepare the Sauce:
In a pan, heat 2 tablespoons of olive oil over medium heat.
Add garlic and chili, sauté for 1 minute until fragrant.
Stir in tomato paste and cook for 1 minute to deepen flavor.
Pour in crushed tomatoes and ouzo (or wine if using).
Add oregano, season with salt and pepper, and let simmer for 5–7 minutes until slightly thickened.
Set aside while preparing the prawns.
Cook the Prawns:
Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat.
Season prawns with salt and pepper.
Add prawns to the pan and cook for 2–3 minutes per side until they turn pink and slightly charred.
Combine and Finish:
Pour the prepared sauce over the cooked prawns in the skillet.
Let them simmer together for 1–2 minutes so the flavors meld.
Sprinkle crumbled feta over the top and allow it to warm slightly.
Remove from heat and garnish with fresh parsley or dill.
Serve:
Serve hot with lemon wedges and warm crusty bread to mop up the sauce.
It pairs beautifully with rice or a light salad for a full meal.
Recipe Notes :
Dairy-Free Variation: For a dairy-free version, substitute feta with a plant-based cheese alternative.
Freezing Instructions: Assemble the pie and freeze it before baking. When ready to serve, bake directly from the freezer, adding a few extra minutes to the cooking time.
Herb Substitutions: If fresh herbs are unavailable, dried herbs can be used. Adjust quantities to taste, as dried herbs are more concentrated.
Serving Suggestions: Pair with a light Greek salad and a glass of white wine for a complete meal.
Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
