March - Spinach and Feta Spanakopita
March brings fresh, tender greens and herbs bursting with flavour — perfect for comforting yet light dishes like this Spanakopita. Layer after layer of crisp filo envelopes a rich, cheesy filling of spinach, feta, herbs and a touch of lemon — perfect for celebrating spring’s arrival. It’s ideal as a main for a family evening or cut into pieces for sharing over lunch or picnics. Using seasonal spinach and spring herbs makes this version especially bright and vibrant.
Ingredients
1 packet filo pastry (≈ 270 g)
250 g baby spinach, washed and wilted
4 large eggs
4 tbsp crème fraîche
1 block (≈ 200-250 g) feta cheese, crumbled
70 g grated Parmesan
150 g grated extra-mature cheddar
Zest and juice of 2 lemons
A handful of each: basil, dill, parsley and chives (mint or coriander may also work well)
Salt and pepper, to taste
2 tbsp olive oil (for brushing + flavour)
1 tbsp honey
70 g pine nuts or flaked almonds, toasted
Method
Prepare the spinach and herbs:
Wilt the spinach in a large pan (no oil needed) over medium heat, pressing it down as it reduces.
Once wilted, drain thoroughly in a sieve or colander and press with the back of a spoon (or squeeze in a clean cloth) to remove excess liquid.
Make the filling:
In a large bowl, beat the eggs lightly, then stir in the crème fraîche, lemon zest and juice, honey, and olive oil.
Add crumbled feta, Parmesan, and cheddar. Mix in the chopped basil, dill, parsley, and chives.
Fold in the drained spinach, and season with salt and plenty of black pepper. Because feta is salty, start with a small amount of extra salt, and adjust after tasting.
Preheat oven & prepare pastry:
Preheat your oven to 180°C (160°C fan) / gas mark 4.
Grease a baking dish (approx 23×30 cm works well) with a little olive oil.
Assemble the spanakopita:
Lay out the filo pastry. Keep unused sheets covered with a damp cloth so they don’t dry out.
Place half of the filo sheets in the baking dish, brushing each sheet lightly with olive oil as you go. Let the edges overhang.
Spread the spinach & cheese filling evenly over the base layer.
Top with the remaining filo sheets, brushing each with olive oil, folding over any overhang to form a rim.
Add nuts and bake:
Scatter the toasted pine nuts or flaked almonds over the top (this adds texture and flavour).
Use a sharp knife to score the top layer of filo (just the top few sheets) into squares or portions — this helps cutting later.
Bake for 35-40 minutes, or until the filo is golden brown and crisp.
Serve:
Let the spanakopita cool for about 10 minutes before cutting into sections.
It can be served warm or at room temperature. A squeeze more lemon just before serving helps to brighten the richness.
Notes & Tips
The key to a non-soggy spanakopita is dry spinach — any extra moisture will affect the crispness of the filo.
Brushing each filo layer with oil ensures crisp and golden pastry. Be generous but don’t soak the sheets.
Using a mix of cheeses (feta + Parmesan + cheddar) will give depth of flavour; adjust salt carefully since the cheeses are salty.
The combination of fresh herbs (basil, dill, parsley, chives) adds freshness and lightness — perfect for the season.
