Culinary recipe

Eumelia Spanakopita

ευμελία σπανακόπιτα

A classic Greek dish of Spanakopita, brought to life with Eumelia Organic Herbs Mix Box. The fragrant blend of farmed herbs includes oregano, rosemary and laurel leaves which elevates this traditional dish into an outstanding supper.
Spanakopita is a savoury spinach and feta pie built between layers of buttery, crisp, flaky filo pastry. The final result is the epitome of Greek cuisine which highlights authentic ingredients including filo pastry, oregano, rosemary, feta cheese, Greek yoghurt and spinach.

The Eumelia Organic Herbs Mix Box supplies depth of flavour to the recipe and can be used to enhance many dishes. The oregano, rosemary and laurel leaves each individually provide a range of flavours. A staple within Greek cuisine and native to the Mediterranean, oregano is known for its aromatic earthiness. The flavour has notes of pepper with a balance of sweet and spice pairing perfectly with garlic.
Oregano naturally contains a range of essential oils including thymol, pinene, limonene and carvacrol which provide its unique taste. Meanwhile, rosemary carries pungent flavours of lemon and pine which compliments the spinach and lemon ingredients within the dish.
Thirdly, the laurel leaves, also known as bay leaves, have a herbal aroma and bold flavour.
 To ensure that the layers of flaky filo pastry stay super crisp, wilt fresh spinach with a little salt to extract any excess water. Then strain any remaining moisture through a colander before mixing with the filling ingredients.
If you are tempted to use frozen spinach or raw spinach, then the natural water within will seep into the pastry whilst cooking and prevent the irresistibly crunchy layers of pastry from forming.
The spanakopita is best served straight out the oven when the filo pastry is crispiest and the filling is still warm. For the full Greek experience serve the spinach and feta pie alongside a tzatziki dip and a Greek salad.

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Servings   6


Time   Preparation- 45 minutes

                  Cooking- 25 minutes


Equipment Mixing Bowl


                                     Baking Tray


  • 450g spinach, roughly chopped
  • 250g feta cheese, crumbled
  • 180 Greek yoghurt
  • 4 spring onion, thinly sliced
  • 1 egg, lightly beaten
  • 20g mint, finely chopped
  • 20g dill, finely chopped
  • 1 lemon, zested and juiced
  • 3 cloves garlic, finely chopped
  • 2 tsp eumelia organic herbs mix
  • 1⁄2 tsp nutmeg, finely grated
  • black pepper, to taste
  • salt, to taste
  • 24 sheets filo pastry
  • 150g unsalted butter, melted
  • 100g parmesan cheese, grated
  • 1 tsp sesame seeds

  1. Preheat an oven to 200°C and line a baking tray with parchment paper.
  2. Place a saucepan on medium heat then add the spinach and 1⁄2 tsp salt, cook for 3 minutes to wilt.
  3. Strain the spinach through a colander to remove any excess water.
  4. Into a mixing bowl add the spinach, feta, Greek yoghurt, egg, mint, dill, lemon zest, lemon juice, garlic, eumelia organic herbs mix, nutmeg, black pepper and salt, stir to combine.
  5. Cut the filo sheets into 26cmx26cm squares then brush each with melted butter.
  6. Spread three tablespoons of spinach and feta mixture into the centre of a filo sheet.
  7. Sprinkle over a tablespoon of parmesan cheese then cover with a sheet of filo.
  8. Continue to build layers of the mixture and sheets of filo until all is used.
  9. Cover the final layer with a sheet of filo then brush with melted butter, sprinkle with sesame seeds.
  10. Transfer the spanakopita to the baking tray then place in the oven and bake for 25 minutes.
  11. Once golden, serve the spanakopita hot and crispy.

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