Spanakopita (Spinach Pie)

Episode 70 - Spanakopita (Spinach Pie)


  • 2 – 3 bunches of Silverbeet
  • 2 – 3 Eggs
  • ¼ cup Parmesan grated
  • ¼ cup Fetta
  • ¼ cup grated tasty/cheddar
  • 1 cup cooked Short-grain rice
  • 12 sheets Filo Pastry
  • 1 cup Melted Butter
  • Sesame Seeds and Poppy Seeds


  1. Wash silverbeet, including white stalks, and cut into big chunky pieces.
  2. Rinse in a sink full of water several times until all traces of sand and dirt have gone.
  3. Place in very large saucepan with salt and fill saucepan 1/3 full with water.
  4. Bring to boil then simmer on very low for about 30 minutes, making sure there is enough water at all times.
  5. Drain in a colander overnight if possible, as all water must be drained away. If not, the pie may turn out soggy on the bottom.
  6. Preheat oven to moderate 180 degrees.
  7. Place the cooked and drained silverbeet into a very large mixing bowl. Add the eggs, 3 cheeses, salt & pepper to taste, mix and combine well.
  8. Gently fold through the cooked rice and the filling is ready.
  9. Butter 6-8 sheets of filo pastry individually as you line the bottom of a suitable size baking dish.
  10. Fill up with the silverbeet mixture and repeat pastry process for the top of the pie.
  11. Sprinkle sesame & poppy seeds on top and bake for approx 1 hour until golden brown.
  12. Cut into portions and serve hot or cold.
  13. Spanakopita is suitable to freeze.