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This is my recipe for the perfect spanakopita, a spinach and tofu 'feta' pie. As close to the ones we eat at home in Cyprus as possible, it's a real treat.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C.
Step 2.
Strip the leaves from the cavolo nero and chard and discard the stems. Bring a large pot of salted water to a boil and one by one, blanch the greens for a minute before refreshing in ice water. Repeat with the rocket and spinach. Once iced, squeeze as much water as possible from the greens before finely chopping. Set aside.
Step 3.
Finely dice the onions and finely grate the garlic cloves. Set a large pot over a medium-high heat and add plenty of olive oil. Once hot, drop in the onion, add a pinch of salt and cook for 3-4 mins or until translucent. Add the garlic, stir through the hot oil and then tip in the chopped greens. Cook for a minute, stirring everything together and then remove from the heat. Add the zest and juice of the lemons before finely chopping the herbs and getting them in there too. Crumble in the feta and mix everything together, seasoning to taste.
Step 4.
Melt the butter in a small saucepan.
Step 5.
Line a large baking sheet with parchment and lay out your first sheet of filo, brush with butter, and then lay another down, sightly overlapping. Repeat the process, brushing each sheet with butter until you have roughly 8 sheets of filo down. Add your filling to the centre and shape into a rough dome. Fold over the filo to encase the filling, ruffling the excess at the top of the pie. Brush with more butter and sprinkle with sesame seeds.
Step 6.
Slide into the oven and bake for 30-40 minutes or until a rich golden brown and crisp. Allow the pie to rest for 10 minutes before slicing.
Step 7.
Serve with a tomato salad and get stuck in.
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Entrants must be aged 18 or over, and be residents of the United Kingdom. The prize draw closes at 11:59pm on 24 September 2025. We will contact the winners by 1 October 2025 via email. There are no airport or destination restrictions. Travel must be booked by 31 October 2025 and you must travel by 31 October 2026. T&Cs apply - click here to find out more.
Click Enter Now below and submit your email address for a chance to win.
Entrants must be aged 18 or over, and be residents of the United Kingdom. The prize draw closes at 11:59pm on 24 September 2025. We will contact the winners by 1 October 2025 via email. There are no airport or destination restrictions. Travel must be booked by 31 October 2025 and you must travel by 31 October 2026. T&Cs apply - click here to find out more.
Serves
6
Cavolo Nero
Swiss Chard
Spinach
Fresh Rocket
Onion
Garlic
Lemon
Fresh Dill
Fresh Mint
Feta
Filo Pastry
Unsalted Butter
Sesame Seeds
Win £2000 of Jet2 Vouchers to spend on a holiday of your choice!
Click Enter Now below and submit your email address for a chance to win.
Entrants must be aged 18 or over, and be residents of the United Kingdom. The prize draw closes at 11:59pm on 24 September 2025. We will contact the winners by 1 October 2025 via email. There are no airport or destination restrictions. Travel must be booked by 31 October 2025 and you must travel by 31 October 2026. T&Cs apply - click here to find out more.
Click Enter Now below and submit your email address for a chance to win.
Entrants must be aged 18 or over, and be residents of the United Kingdom. The prize draw closes at 11:59pm on 24 September 2025. We will contact the winners by 1 October 2025 via email. There are no airport or destination restrictions. Travel must be booked by 31 October 2025 and you must travel by 31 October 2026. T&Cs apply - click here to find out more.
Serves
6
Cavolo Nero
Swiss Chard
Spinach
Fresh Rocket
Onion
Garlic
Lemon
Fresh Dill
Fresh Mint
Feta
Filo Pastry
Unsalted Butter
Sesame Seeds
Win £2000 of Jet2 Vouchers to spend on a holiday of your choice!
Click Enter Now below and submit your email address for a chance to win.
Entrants must be aged 18 or over, and be residents of the United Kingdom. The prize draw closes at 11:59pm on 24 September 2025. We will contact the winners by 1 October 2025 via email. There are no airport or destination restrictions. Travel must be booked by 31 October 2025 and you must travel by 31 October 2026. T&Cs apply - click here to find out more.
Click Enter Now below and submit your email address for a chance to win.
Entrants must be aged 18 or over, and be residents of the United Kingdom. The prize draw closes at 11:59pm on 24 September 2025. We will contact the winners by 1 October 2025 via email. There are no airport or destination restrictions. Travel must be booked by 31 October 2025 and you must travel by 31 October 2026. T&Cs apply - click here to find out more.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C.
Step 2.
Strip the leaves from the cavolo nero and chard and discard the stems. Bring a large pot of salted water to a boil and one by one, blanch the greens for a minute before refreshing in ice water. Repeat with the rocket and spinach. Once iced, squeeze as much water as possible from the greens before finely chopping. Set aside.
Step 3.
Finely dice the onions and finely grate the garlic cloves. Set a large pot over a medium-high heat and add plenty of olive oil. Once hot, drop in the onion, add a pinch of salt and cook for 3-4 mins or until translucent. Add the garlic, stir through the hot oil and then tip in the chopped greens. Cook for a minute, stirring everything together and then remove from the heat. Add the zest and juice of the lemons before finely chopping the herbs and getting them in there too. Crumble in the feta and mix everything together, seasoning to taste.
Step 4.
Melt the butter in a small saucepan.
Step 5.
Line a large baking sheet with parchment and lay out your first sheet of filo, brush with butter, and then lay another down, sightly overlapping. Repeat the process, brushing each sheet with butter until you have roughly 8 sheets of filo down. Add your filling to the centre and shape into a rough dome. Fold over the filo to encase the filling, ruffling the excess at the top of the pie. Brush with more butter and sprinkle with sesame seeds.
Step 6.
Slide into the oven and bake for 30-40 minutes or until a rich golden brown and crisp. Allow the pie to rest for 10 minutes before slicing.
Step 7.
Serve with a tomato salad and get stuck in.
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