Kale and spinach spanakopitas

The ideal combination.

  • 1 hr 45 mins cooking
  • Serves 6
  • Print
Spanakopita is known the world over. A family favourite, this fillo-crusted pie is eaten throughout Greece. In rural areas the greens are often a mixture of spinach with leek, chard or sorrel and foraged wild greens. Here we also add the superfood kale, a nutritious leafy cabbage, for an extra nutrient boost.
Flaky filo pastry with a tasty spinach and cheese filling for the ideal Greek vegetarian pie.
Looking for more traditional Greek recipes?


  • 1.5 kilograms silverbeet
  • 350 grams green curly kale
  • 400 grams greek fetta, crumbled
  • 10 green onions, chopped finely
  • ½ cup finely chopped fresh dill
  • ¾ cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely grated lemon rind
  • ¼ cup (60ml) lemon juice
  • 3 eggs, beaten lightly
  • 80 grams butter, melted
  • 2 x 375g packets fresh fillo pastry
  • 2 teaspoons sesame seeds
  • lemon wedges, to serve


  • 1
    Preheat oven to 180°C.
  • 2
    Trim 4cm off the stalks ends from silver beet and kale; discard. Rinse and drain greens, leaving some water clinging. Tear kale leaves from the centre stem. Cut white stalk from silver beet leaves, cutting into the leaf in a V-shape. Finely chop stems and leaves from greens, keeping them separate.
  • 3
    Heat a large heavy-based saucepan over high heat; cook stems, stirring occasionally, for 10 minutes or until softened. Drain well; transfer to a bowl. Add chopped leaves to pan; cook for 2 minutes or until wilted. Drain well; add to bowl with stems. When cool enough to handle, squeeze excess water from greens (this prevents the pies from becoming soggy).
  • 4
    Combine greens, fetta, green onion, herbs, rind, juice, and egg in a large bowl; season with freshly ground black pepper.
  • 5
    Butter six 2-cup (500ml), 18cm round, 3cm deep pie dishes. Butter half a sheet of pastry, fold in half to make a smaller rectangle; butter top. Place in dish, allowing pastry to overhang edge. Keep remaining sheets covered with baking paper topped with a clean, damp tea towel to prevent them from drying out. Repeat with two more sheets of pastry, stacking them in the dish. You will now have six layers. Place a sixth of the filling into the dish. Brush half a sheet of pastry with melted butter, fold in half crossways, brush with butter, fold in half again; trim to fit the top of the pie. Place over filling, then fold in and scrunch the overhanging pastry. Brush top of pie with a little more melted butter. Sprinkle with sesame seeds. Repeat to make six pies in total.
  • 6
    Sprinkle a little water over each pie; this will prevent the pastry from burning. Bake for 35 minutes or until golden. Serve spanakopitas with lemon wedges.

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