Few dishes embody the heart of Greek and Cypriot cuisine quite like Spanakopita—those magnificent layers of paper-thin phyllo pastry embracing a rich, savoury filling of spinach and cheese. This beloved pie from @irene_matys’ new book, My Cypriot Table, transforms humble greens into something extraordinary, with each buttery, golden layer offering a delightful contrast to the creamy, herb-scented interior. While traditional versions rely on dill and feta, this family recipe elevates the classic with a distinctive blend of halloumi, feta, and ricotta enhanced by the bright freshness of parsley instead of dill.
Spanakopita
Serves 6-8 people
Ingredients:
- 2 Tbsp + ¼ cup extra-virgin olive oil, divided
- 1 cup finely diced cooking onions (1 medium onion)
- 9 oz (250 g) Cypriot halloumi
- 6 cups packed fresh baby spinach
- 2 cups finely chopped fresh flat-leaf parsley
- ½ cup thinly sliced green onions, including green parts
- 1½ cups crumbled sheep’s feta
- 9 oz (250 g) fresh ricotta, strained
- 2 large eggs, lightly beaten
- 1 tsp kosher salt
- ½ tsp freshly ground pepper
- ¼ cup unsalted butter, melted
- 1 lb (450 g) phyllo sheets, thawed following package directions
- 2 Tbsp white sesame seeds
Directions:
- Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch-round by 3-inch-deep springform pan and set aside.
- In a small saucepan, heat 2 Tbsp oil over medium heat. Sauté the onions until translucent and tender, 2 to 3 minutes. Transfer to a large bowl and set aside to cool slightly.
- Rinse the halloumi under cold water for 3 to 4 seconds and pat dry. This process is important, as you need to remove the salty brine from the halloumi. Grate the halloumi.
- Add the spinach, parsley, green onions, feta, ricotta, halloumi, and beaten eggs to the bowl with the cooked onions. Season with salt and pepper and toss gently until well mixed. Set aside.
- In a bowl, stir the melted butter with the remaining ¼ cup oil.
- Place the phyllo between a damp tea towel (so it doesn’t dry out). Lay a sheet of phyllo on a dry, clean work surface. Using a pastry brush, brush one sheet with the melted butter mixture, then place it in the pan. (Each sheet should be brushed with butter on the work surface first and then transferred individually to the pan and stacked.) Continue brushing seven more sheets of phyllo with butter and layering them in the pan with the edges draping over the sides.
- Fill with the spinach mixture and fold the edges over.
- Layer eight more sheets of phyllo on top, brushing each with melted butter. Ensure the sides of the phyllo are tucked into the pan. Brush any leftover butter mixture on top and sprinkle with sesame seeds.
- Bake for 50 to 60 minutes, until the pie is a dark golden colour. Remove from the oven and allow to cool for 5 minutes before removing from the springform pan and serving warm.
