Spanakopita with rosti top

Greek spinach pie

Spanakopita (or Greek Spinach pie) normally uses filo pastry as the top, but I have teamed it with a rosti style potato topping here. The salad is simple but a real winner so make more than this if you can as it works really well the next day as a lunch with some goats or more feta cheese and a few olives.

  • 400g spinach
  • 1 bunch Spring onion
  • 200g potato
  • 100g feta
  • 1 free range egg

For the salad

  • 3 tomatoes
  • 10cm of cucumber
  • 5 radishes
  • 3 tbsp vegetable oil
  • 1 heaped tsp Dijon mustard
  • juice 1/2  lemon
  • 2 tsp caster sugar
  • handful mint leaves, shredded
  1. Find a gratin or pie dish that is the same size (or larger than) your frying pan. Preheat oven to 190°c
  2. Chop the tomato, cucumber, radish, mint and 1 spring onion and muddle together in a bowl allowing to come to room temperature.
  3. Make the dressing by whisking together the oil, mustard and lemon juice, adding sugar and seasoning to taste.
  4. Grate the potato and finely chop almost all the spring onion leaving 2 onions for the spinach mixture, squeezing out any excess moisture. Add a little oil to coat and some seasoning.
  5. Press potato mixture into a hot frying pan with a little butter and oil and leave for 5 minutes on a medium heat to brown.
  6. Wilt spinach (3 mins in microwave or saute in a pan until just soft) rinse quickly with cold water and leave in a colander to drain.
  7. Squeeze excess water out of spinach and add 2/3 of crumbled feta, the egg, the last two spring onions and seasoning and mix together, transfer the mixture into a gratin dish.
  8. When the potato mix is nicely browning on the underside, slide it onto spinach mix (brown side down) and cook in the oven for 20 minutes until the top is nicely browned. It doesn’t matter if this operation doesn’t go quite to plan, a bit of patching won’t be noticed in the final dish!
  9. Serve with the salad on the side sprinkled with the remaining feta and dressing… delicious!


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