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From the Grove Kitchen: Spanakopita

As part of National Nutrition Week we want to help you and your families ‘Try for 5″ by sharing a Grove Kitchen favourite by our very own Mount Anna Chef, Gaz.

Did you know, only 4% of Australians eat their recommended five serves of veg a day?

This Spanakopita recipe is a great way to add five to your families day. Featuring five different vegetables, it is jam packed with goodness and is a great way to  very simple recipe to follow and make.



5 Vegetable Spanakopita

By Gaz in the Grove Kitchen

Serves 8

Prep time 30 min

Cooking time 20 min


  • 60ml olive oil
  • 2 bunch shallots chopped
  • 2 cloves garlic (2 tsp crushed garlic)
  • 1kg baby spinach
  • 1 large bunch silver beet (stems removed and chopped)
  • 2 tbs dill chopped
  • 250g feta cheese crumbled
  • 4 eggs lightly beaten
  • 12 sheets filo pastry (1 packet filo pastry)
  • 120g butter melted (for brushing)


Step 1

Heat oil in a frypan, then shallots and garlic. Cook for 1 minute until soft then add spinach and half the dill. Cook over low heat for 1-2 minutes or until spinach has wilted.


Step 2

Drain in a colander and allow to cool. Once cooled, combine the mixture with feta, eggs, salt and pepper.


Step 3

Preheat oven to 180°C. Brush baking dish with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets.


Step 4

Spread cheese and spinach mixture over top.


Step 5

Cover with remaining filo, brushing each sheet with butter  (lots of butter makes it more flakier and crispy). Trim excess pastry .


Step 6

Brush top with butter and score in diamond patterns. Bake for 15-20 min until golden brown.


Step 7



Watch the video below for more instruction on this recipe from the Grove Kitchen and Gaz.