Spanakopitta 1

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

  • About

A Greek favourite, this spinach pie has been adopted by many countries throughout the Middle East.


  • 1 kg (2 lb) fresh spinach
  • Butter, about 120 g


Wash spinach leaves and cut off any hard stems. Drain and chop. Stew gently with about 2 tablespoons butter, a sprinkling of salt and pepper, and grated nutmeg if liked, until tender. Drain off excess juice; add cheese and mix well.

Butter a large, deep, square or round baking tin or oven di