Braided Spinach & Feta Spanakopita (Edit recipe)

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This braided spanakopita elevates the classic spinach and feta pie into a visually stunning centerpiece, inspired by a Jewish Challah bread. Fresh spinach and fragrant herbs infuse vibrant, earthy flavours, while creamy feta and a hint of tangy Greek yogurt create a perfectly balanced filling. Greek yogurt and eggs add creaminess while keeping it light.

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PREP TIME

1 hour

COOK TIME

40 minutes

INGREDIENTS

10

Serves: 6

Ingredients

280 grams Spinach, fresh
1 whole Onion
4 cloves Garlic, minced
200 grams Feta Cheese
0.25 bunch Parsley, roughly chopped
2 Tbsp Plain Greek Yogurt
2 whole Egg, 1 whisked for egg wash
8 pieces Phyllo Dough, Pastry Sheets
50 grams Butter, Unsalted, melted
10 grams Sesame Seeds, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Note Before You Start
Remove the pastry from the fridge 2 hours before cooking to let it come to room temperature. Cold pastry can break easily.
1. Wilt spinach in a pan with a dash of oil. Transfer to a colander and press out excess water. Roughly chop.
2. To make the filling, sauté onion and garlic until translucent. In a bowl, mix spinach, onion, garlic, feta, 1 egg, Greek yogurt, parsley, and pepper until combined. Don’t add salt! It will be very salty from the feta.
3. Prepare the pastry. Lay out a sheet of pastry, brush with melted butter, and layer another sheet on top. Work with only 2 sheets at a time and assemble with the filling so that the pastry does not dry out and crack. Keep pastry you are not working with under a tea towel. Do this 4 times (8 sheets of pastry in total).
4. To assemble the braid parts spoon filling in a 1-inch log along the longer side of the filo pastry sheets and leave 2-inch gap on either side. Roll up, and seal with egg wash along the end. Repeat 4 times.
5. To Assemble the Braid, join the 4 logs at one end by overlapping the 2-inch free edges of pastry and securing them with melted butter or egg wash. Tuck the ends underneath to create a flat base. Follow this video starting at 0:55 to braid the logs: (https://www.youtube.com/watch?v=llhB1eNh580). Only braid as far as the pastry will go (it will only be 4-5 braid steps). Note: The pastry may feel stiff and prone to breaking. Warm it with your hands and move it gently to avoid tearing. Once braided, join the other ends by overlapping the 2-inch free edges and securing with melted butter or egg wash. Tuck underneath for a neat finish.
5. To bake, brush with melted butter, sprinkle with sesame seeds, and bake at 190°C for 40 minutes or until golden.

Notes

You can sub all the butter for egg wash if desired

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	327
Fat:	13 g
Carbohydrates:	37 g
Protein:	16 g
Cholesterol:	35 g
Sodium:	568 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.