Buttery Broccoli Spanakopita
This buttery broccoli spanakopita is a crispy, golden Greek-inspired pie filled with broccoli, spinach, feta, fresh herbs, and flaky filo pastry.
Perfect for lunch, dinner, or entertaining, this comforting vegetarian recipe combines creamy feta with layers of crisp buttery pastry for a flavour-packed meal everyone will love.
Why You’ll Love This Recipe
- Crispy buttery filo pastry
- Packed with vegetables and herbs
- Creamy feta filling
- Great for sharing
- Perfect for lunch or dinner
Ingredients
For the Filling
- Broccoli
- Frozen spinach
- Fresh parsley
- Green shallots
- Fresh dill
- Lemon rind and juice
- Nutmeg
- Garlic
- Egg
- Greek-style feta
- Olive oil
For the Pastry
- Filo pastry sheets
- Melted butter
- Black sesame seeds
- Sesame seeds
To Serve
- Greek-style yoghurt
- Lemon wedges
- Extra parsley
How to Make Buttery Broccoli Spanakopita
Step 1: Prepare the Vegetables
Chop the broccoli florets and stem, then briefly soften in boiling water.
Drain well along with the thawed spinach, pressing out as much excess moisture as possible.
Step 2: Make the Filling
Combine broccoli and spinach with parsley, shallots, dill, lemon rind, lemon juice, nutmeg, garlic, egg, feta, and olive oil.
Season well and gently mix until combined.
Step 3: Layer the Filo Pastry
Brush filo sheets with melted butter and layer them into a baking dish or cast-iron pan, allowing pastry edges to hang over the sides.
Continue layering until the base is fully covered.
Step 4: Add the Filling
Spread the broccoli and feta mixture evenly into the pastry-lined dish.
Fold the overhanging filo over the top to seal the pie.
Brush generously with remaining butter and sprinkle with sesame seeds.
Step 5: Bake Until Golden
Bake until the pastry is crisp, flaky, and beautifully golden brown.
Allow the spanakopita to cool slightly before slicing.
Serving Suggestions
Serve warm with:
- Greek-style yoghurt
- Fresh lemon wedges
- Simple cucumber salad
- Roasted vegetables
- Tomato and olive salad
Tips for the Best Spanakopita
- Always squeeze excess liquid from spinach
- Keep filo pastry covered with a damp towel while working
- Brush each layer lightly with butter for extra crispness
- Use a sharp knife when slicing to keep layers intact
- Let the pie rest before cutting
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to keep the pastry crispy.
Final Thoughts
This buttery broccoli spanakopita is crispy, creamy, and packed with fresh Mediterranean flavours. With flaky filo pastry and a savoury feta filling, it’s a comforting vegetarian recipe that works perfectly for any occasion.