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5 from 5 votes


Servings 12 pastries
Author Fraîche


  • 1 package FILO pastry, thawed
  • 1/3-1/2 cup melted butter or olive oil


  • 2 tablespoons olive oil
  • 1 cup finely diced yellow onion
  • 2 cloves garlic crushed
  • 1 300g-pkg frozen chopped spinach thawed and very well drained *
  • 1/2 cup chopped fresh dill, lightly packed
  • 1/2 cup chopped fresh parsley, lightly packed
  • 1 cup feta cheese crumbled
  • 2 eggs well beaten
  • salt and pepper to taste
  • tzatziki for serving (optional)


  1. Thaw filo according to package directions.
  2. Meanwhile prepare the filling. Heat a medium pan on medium heat and add the oil. Add the onions and sauté until soft add transparent, 3 to 5 minutes. Add the crushed garlic and sauté for another minute. Transfer to a large bowl.
  3. Add the spinach, dill, parsley, feta cheese, and eggs and season with salt and pepper. Mix together until well combined.

  4. Preheat the oven to 350F and line a large baking sheet with parchment (skip preheating the oven if you are freezing the spanikopita for future use).

  5. Taking 1 sheet of FILO at a time (cover the filo that isn't being used with a clean slightly damp towel to prevent it from drying out), lay it out flat on a clean surface and brush lightly with the melted butter or olive oil using a pastry brush. Fold the sheet in half length ways. Place 2-3 tablespoons of filling in the middle of the lower 1/4 of the pastry and roll up by folding it forward until it is folded half way up the sheet. Fold in the sides (like a burrito) and continue to fold the parcel forward until no more FILO is left. Place seam side down on the prepared baking sheet, and repeat until all of the filling is used up. You can freeze the spanikopitas at this stage if desired (freeze on baking sheet and transfer to an air tight container).

  6. Bake for around 20 minutes, until golden brown and serve with tzaziki if desired.

Recipe Notes

*squeeze out as much water as possible by pressing in a clean cloth or fine sieve