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Dairy Council

Savoury Dishes

Greek Spanakopita with Cheddar

By Sophie Smith
By Sophie Smith


4 sheets filo pastry

200g spinach

200g NI cheddar cheese

50ml NI double cream

1 small onion finely chopped

2 cloves garlic, minced

30ml olive oil

Melted NI butter to brush filo


Preheat oven to 180C

Heat 1 tbsp of olive oil in a pan over medium heat.

Add garlic and onion and sauté until soft, around 2-3 minutes.

Add spinach and cook for a further 2-3 minutes until wilted, season with salt and pepper and allow to cool.

In a bowl combine the spinach mixture, double cream and cheddar and mix until well combined.

Lay one sheet of the filo pastry out on a work service and brush lightly with melted butter. Place 2nd layer of pastry on top and brush with melted butter. Repeat this twice more until all four filo pastry sheets are used.

Spoon spinach and cheese mixture along one side of the pastry.

Begin rolling up the pastry making sure to fold in the edges as you roll.

Place spanakopita on a baking tray lined with greaseproof paper and brush with olive oil.

Bake in oven for 20-25 minutes until golden brown and crisp.

Remove from the oven and allow to cool for a few minutes before slicing and serving.