Feta, artichoke and sesame spanakopita
Serves: 5-6 as a main, 8 as part of a spread
Prep time: 30 minsTotal time: 
Recipe photograph by Stuart West
Feta, artichoke and sesame spanakopita
Spanakopita is a Greek savoury spinach pie. It often also contains cheese, typically feta, and is then called spanakotiropita, especially in northern Greece
Serves: 5-6 as a main, 8 as part of a spread
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
486Kcal
Fat
28gr
Saturates
13gr
Carbs
37gr
Sugars
8gr
Fibre
7gr
Protein
18gr
Salt
2.3gr
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Ingredients
- 500g young spinach
- 2 tbsp olive oil
- 1 onion, very finely chopped
- 1 garlic clove, crushed
- 1 x 400g tin artichokes, drained and chopped
- 200g feta*, crumbled
- ½ x 30g pack basil, leaves chopped, plus extra to garnish
- zest of 1 lemon
- 2 medium eggs, beaten
- 60g butter, melted
- 1 x 270g pack filo pastry (large sheets)
- ½ tbsp sesame seeds
Step by step
To store
The spanakopita can be kept chilled and covered for up to 3 days. Serve it at room temperature, or gently warmed through.
- Steam the spinach in 2-3 batches until wilted, then drain and leave to cool. Place the spinach in a double layer of clean kitchen cloths (or a clean tea towel) and squeeze out as much liquid as you can. Chop roughly and place in a large mixing bowl.
- Heat the oil in a non-stick frying pan. Add the onion and a pinch of salt and fry gently for 8-10 minutes or until softened. Add the garlic and cook for 1 minute. Mix in to the spinach along with the artichokes, feta, basil, lemon zest, eggs and some seasoning, combining everything well.
- Brush a little of the melted butter into the base and sides of a 22-23cm diameter springform cake tin.
-
Preheat the oven to 200°C, fan 180°C fan, gas 6. On your work surface, lay the sheets of filo out, brushing each piece of pastry with some melted butter as you go and overlapping each one by about two-thirds to create one long row. Spoon your filling in a narrow line down the bottom third of your pastry line. Roll everything up tightly then coil the long tube of filled pastry into a tight snail shape. Place this in your tin and brush with the remaining butter, sprinkle with sesame seeds and bake for 40-45 minutes or until deep, golden brown. Leave to sit for at least 5 minutes before slicing. Garnish with basil.
*Use vegetarian cheese if required.
