Spanakopita – Anna Polyviou

While the Aussie kids were eating Vegemite sandwiches, I would be embarrassed to unpack the spanakopita my mum had made. It’s funny how things change: these days I’d be the coolest kid out.


  • 300 g (10½ oz) spinach or silverbeet (Swiss chard)
  • 150 g (5½ oz) Greek feta cheese, crumbled
  • 150 g (5½ oz) haloumi, grated
  • 120 cm x 60 cm (47 inch x 24 inch) FILO pastry (left)
  • 1 egg, beaten

Preheat the oven to 170°C (325°F). Lightly grease an 18 cm (7 inch) round ovenproof pan.

To prepare the spinach, bring a saucepan of water to the boil. Add the spinach and cook for just 1 minute. Rinse the spinach under cold water until completely cool. Drain well, squeezing out as much excess water as possible.

In a medium bowl mix together the crumbled feta and the grated haloumi.

Lay the filo out on a clean cloth and brush evenly with the beaten egg. Season with a little pepper.

Spread three-quarters of the cheese mixture out on the filo, followed by the spinach.

Use the cloth to help you roll up the filo into a tight roulade. Cut off the ends of the log and roll the roulade into a loose spiral (snail) shape.

Transfer the spanakopita to the prepared pan and spread it out as much as you can so the sides of the roulade can cook too.

Brush with the remaining egg and scatter the remaining cheese over the top.

Bake for 1½ hours or until the filo is golden brown and crisp on the top and the bottom.

Serve warm or cold. Use scissors to cut the spanakopita into bite-size pieces

Images and recipes from Sweet Street by Anna Polyviou, Murdoch Books, RRP$39.99

Sweet Street – Anna Polyviou

In her first book, the punk princess of pastry, Anna Polyviou, shares some of her favourite desserts and pastries.

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