Good Food
for Good


Under $10/4 servesMain MealsVegetarian Greek
Serves 4Time 60 minsSpanakopita

This Greek spinach pie is easier than it looks!

Fat - total 19g 27%
Fat - saturated 6g 26%
Salt 957mg 42%
Protein 21g 42%
Carbs 30g 10%
Sugar 2g 2%
Energy 1567kJ 18%

% based on an adult’s recommended daily intake


  • ( 10 leaves) Raw silverbeet
  • ( 1 cup) Reduced-fat fetta cheese
  • ( 1/2 cup) Reduced-fat ricotta cheese
  • ( 1/3 cup) Fresh parmesan cheese
  • ( 2 large) Egg
  • ( 1/2 tsp) Ground black pepper
  • ( 2 tbsp) Olive oil
  • ( 2 tsp) Fresh dill
  • ( 2 stems) Fresh spring onion
  • ( 6 sheets) Filo pastry
  • ( 1/2 tsp) Dried nutmeg powder


  1. Preheat oven to 180 degrees Celsius.
  2. Peel the green leaves from the white stem of the silverbeet. Wash the leaves and shred them into 1cm strips. Allow the leaves to dry.
  3. In a large mixing bowl, mix the cheeses, eggs, nutmeg, pepper, dill, and sliced spring onions. Add the silverbeet and mix.
  4. Lightly oil a baking dish. Lay a slice of filo pastry on the bottom of the dish, then brush with olive oil. Repeat, stacking layers of pastry, until you have used half the pastry.
  5. Add the silverbeet mixture to the pastry and spread evenly.
  6. Cover the mixture with the remaining pastry, brushing each layer of pastry with olive oil. Tuck the sheets of pastry into the sides of the baking dish.
  7. With a fork, make a few holes in the top of the pie.
  8. Bake in the oven for 45 minutes, at 180 degrees Celsius.
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