Kathy Tsaples' delicious Spanakopita recipe


Kathy believes cooking fulfills the basic needs we all have.

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2 bunches English Spinach

1tsp salt

Ground pepper to taste

300g feta

2tbs dill, finely chopped

½ bunch spring onions, finely sliced

3 eggs, lightly beaten

400g phyllo pastry

1 cup cornflour

1 cup olive oil

Sesame seeds for sprinkling


  1. Preheat oven to 180°C. Grease a 40cm baking tray.
  2. Thoroughly wash the spinach then finely shred. Place in a large bowl and sprinkle over the salt.
  3. Crush the spinach with your hands until it has wilted.
  4. Squeeze out all the liquid and place the spinach into a clean bowl. Season with pepper and add the feta, dill, spring onion and egg. Set aside until required.
  5. Divide the phyllo pastry in to 5 balls, dust the workbench with cornflour and roll each ball into a large circle, dusting with cornflower as you go to prevent sticking. Roll the dough until almost translucent.
  6. Drizzle each circle of dough with olive oil, fold over to form a semi-circle and spoon the spinach mixture along the straight edge leaving a 2cm boarder. Roll up carefully, stretching a little as you go, and form a coil starting at the centre of your tray.
  7. Brush the top with olive oil, sprinkle with sesame seeds and bake for 45 minutes or until crisp and golden.