Maggie’s Spanakopita Recipe

By Angela Redfern and the Ripe Deli team

Maggie’s Spanakopita Recipe

Maggie’s Spanakopita Recipe. Maggie McMillan is a great addition to the Ripe team; she has created many wonderful new dishes for our cabinets. There is something very comforting about spanakopita. Layers of crispy, buttery filo, with creamy salty cheeses and fresh greens – it’s a heavenly pie. Thanks Maggie for this lovely recipe. We use spinach in this recipe but any dark leafy greens like cavolo nero, silverbeet or  kale taste great too.

Serves 10 to 12



2 tbsp olive oil 

2 onions, peeled, finely sliced

3 cloves garlic, peeled, finely chopped

½ tsp salt and freshly ground black pepper

200g feta, crumbled

250g ricotta 

50g parmesan, freshly grated

7 eggs, lightly beaten

400g spinach leaves roughly chopped

1 cup (40g) fresh basil, roughly chopped

1 cup (40g) fresh Italian parsley, roughly chopped

120g butter, melted

1 x 375g packet filo pastry


Preheat oven to 180°C.

Grease a 30cm fluted tart tin with melted butter.

Place a frying pan over a medium heat and add the oil. When the oil is hot, add the onions and cook for a few minutes or until the onions are translucent. Add the garlic, salt and pepper and cook for a few seconds until fragrant.

Remove from the heat and transfer the mixture to a mixing bowl. Set aside to cool slightly. Add the feta, ricotta, Parmesan and eggs. Whisk the mixture together until all the cheeses are well combined with the eggs. Stir through the spinach and fresh herbs.

To assemble the pie: lightly butter 4 sheets of filo and place them one on top of the other in a stack. Repeat this process 4 times, so that you end up with 5 stacks of buttered filo sheets.

Place 4 of the stacks of filo into the tart tin, overlapping them so the base and sides are well covered with the filo.

Note: leave some of the filo hanging over the sides of the pie tin.

Pour the filling into the tin. Lightly scrunch up the last sheets of buttered filo and place it on top of the pie. Fold the overhanging edges into the middle of the pie. Brush the top liberally with butter.

Place the pie on the lowest shelf in the oven and bake for 40 – 50 minutes or until the filling is set.

Note: if the filo is browning too quickly, loosely cover the top of the pie with foil. Once the pie is cooked leave it in the tin to cool for at least 10 minutes before cutting.


RIPE RECIPES: A Third Helping by Angela Redfern and the Ripe Deli team, Beatnik Publishing, RRP $60.00, Photography by Sally Greer.


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