Spinach and feta filling

This basic recipe can be used to make spanakopita or as a side dish.
recipe, spinach, feta,dip

Recipe from: 18 March 2016
Preparation time: 5min + Standing time
Cooking time: 15 min


  • 600
  • 200
    Danish feta
  • 1
  • 1
    sunflower oil
  • 2
    onions, chopped
  • 4
    garlic, finely chopped
  • 200
  • 2
    eggs, beaten
  • freshly grated nutmeg
  • sea salt flakes and freshly ground black pepper
Servings: Change Serving


Shred the spinach, sprinkle with salt and leave to drain in a colander for half an hour. Rinse and dry well using a clean tea towel.

Heat the butter and sunflower oil in a medium pot over medium heat and sweat the onions.

Add the garlic and the drained spinach. Cook until the spinach has wilted and most of the liquid has evaporated. Remove from heat.

Crumble in ricotta and feta. Stir through the eggs.

Season with nutmeg and pepper and divide the mixture into two portions.


Use the mixture within 24 hours of making it as raw egg and spinach can’t be kept for long.

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Read more on: spinach  |  feta  |  recipe


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