Equipment
Ingredients
Filling
- 15 ml olive oil
- 1 spring greens, shredded
- 350 g zucchini, grated
- 3 garlic, crushed
- 400 g butter beans, drained
- 400 g spinach, defrosted and drained thoroughly
- 2 eggs, beaten
- 150 g feta, crumbled
- 1 lemon, zested
- 3 g dried oregano
- 1½ g dried mint
- 1 g nutmeg
- 2 g salt
- 1 g black pepper
Pastry and Topping
- 200 g phyllo dough
- 30 g unsalted butter, melted
- 5 g sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 489 kcal
- Protein
- 22 g
- Carbohydrates
- 47 g
- Fat
- 25 g
- Fiber
- 10 g
- Sugar
- 4 g
- Sodium
- 2101 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 143 mg
- Potassium
- 1500 mg
- Calcium
- 418 mg
- Iron
- 10.6 mg
- Magnesium
- 158 mg
- Phosphorus
- 335 mg
- Zinc
- 2.8 mg
- Vitamin A
- 777 mcg
- Vitamin C
- 62 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 4.1 mg
- Vitamin K
- 697 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.52 mg
- Riboflavin
- 1.00 mg
- Niacin
- 3.9 mg
- Folate
- 296 mcg
- Water
- 281 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Sauté the shredded spring greens in a large non-stick frying pan with a small amount of olive oil and salt for 5 minutes. Remove and place on kitchen paper to cool.
Cook the grated zucchini and garlic in the same pan for 3 minutes until softened. Add to the spring greens and press firmly with kitchen paper to remove all excess moisture.
Mix the drained vegetables in a large bowl with butter beans, spinach, eggs, feta, lemon zest, herbs, and nutmeg. Stir thoroughly while breaking up the beans.
Preheat the oven to 200°C (400°F).
Apply olive oil to an oven-proof frying pan. Layer the phyllo sheets into the pan, rotating each sheet 90 degrees and drizzling with oil between layers.
Place the filling in the center of the pastry. Fold the pastry edges over the filling to seal, brush with melted butter, and top with sesame seeds.
Heat the pan on the stove over medium-high heat for 3 minutes to brown the bottom. Move the pan to the oven and bake for 30 minutes at 200°C (400°F).
Let the pie rest for 5 minutes. Transfer to a cutting board and slice into wedges.
Chef's Notes
- Ensure all cooked vegetables are thoroughly drained and squeezed dry. Excess moisture is the enemy of crisp phyllo pastry.
- When working with phyllo, keep the sheets covered with a damp cloth to prevent them from drying out and becoming brittle.
- Don't overcrowd the pan when sautéing the greens and zucchini; cook in batches if necessary to achieve proper browning and prevent steaming.
- For an even crispier bottom, you can preheat your oven-safe pan before adding the phyllo and filling.
- Taste and adjust seasoning before adding the eggs, as feta cheese can be quite salty.
Storage
Refrigerator: 3 days — Store in an airtight container; pastry will lose crispness.
Freezer: 1 month — Freeze after baking and cooling.
Reheating: Reheat in an oven at 180°C (350°F) to crisp the pastry.
Troubleshooting
Soggy bottom pastry
Cause: Excess moisture remained in the vegetables or beans.
Fix: Return to the stove over low heat for 2-3 minutes to crisp the base.
Prevention: Press the cooked greens and zucchini aggressively with kitchen paper to remove liquid.
Phyllo pastry drying or cracking
Cause: Phyllo was exposed to air for too long during assembly.
Fix: Brush cracked areas with extra oil or butter to seal.
Prevention: Keep unused phyllo sheets covered with a damp clean towel while working.
Cultural Context
This savory pie, often called 'Spanakopita' or a variation thereof, is a staple of Greek and broader Mediterranean cuisine. It draws on a long tradition of using seasonal greens and cheeses wrapped in thin dough, with phyllo pastry being a hallmark of the region. It's a versatile dish, enjoyed as a light meal, appetizer, or part of a mezze spread.
