This Jamie Oliver Spanakopita is everything you want in a comforting Mediterranean dish—crispy, cheesy, and packed with greens. The layers of golden filo pastry wrap around a filling of roasted spinach, rocket, spring onions, and crumbled feta, making it light yet deeply satisfying. I made this on a busy weeknight and was surprised at how luxurious and wholesome it felt with so few ingredients.
(inspired by Jamie Oliver)
Ingredients Needed
For the Filling:
- 200 g rocket
- 1 kg spinach
- 2 bunches of spring onions
- 100 ml olive oil
- 1 large bunch of fresh dill
- 300 g feta cheese
For the Pastry:
- 1 x 270 g pack of filo pastry (9 sheets)
- 4 tablespoons sesame seeds
- Extra olive oil for brushing
How To Make Jamie Oliver Spanakopita
Prep the Greens:
Start by preheating your oven to 220ºC/425ºF/gas 7. Give the rocket and spinach a good wash and dry them well—this helps them roast better. Lay them out on a couple of baking trays along with the spring onions. Drizzle with olive oil and roast until they’re slightly charred and wilted. This step really concentrates their flavor.
Cool & Mix the Filling:
Once roasted, let the greens cool down a bit, then squeeze out any excess moisture. This is super important—too much liquid and your pastry will go soggy. Finely chop the dill and crumble in the feta, then stir everything together in a large bowl. Season it to taste with salt and pepper.
Toast the Sesame Seeds:
While your filling rests, toast the sesame seeds in a dry pan until golden and fragrant. They’ll add a nutty crunch that’s totally worth the extra minute.
Layer the Filo Pastry:
Brush a large baking tray with olive oil. Layer about half the filo sheets, brushing each one generously with oil and sprinkling with sesame seeds. Let the sheets hang over the edges—this will help seal the top later.
Assemble the Spanakopita:
Spread your spinach mixture evenly over the pastry layers. Now layer the rest of the filo on top, brushing and sprinkling as before. Fold over the overhanging edges to seal everything in. Lightly score the top with a sharp knife to make slicing easier later.
Bake to Perfection:
Pop it into the oven and bake for around 25–30 minutes, or until it’s golden and crispy on top. Let it cool slightly before cutting into squares. Serve warm or at room temperature.
Why I Love This Recipe
I made this Jamie Oliver Spanakopita on a rainy Tuesday, and it completely transformed my evening. It feels indulgent with the creamy feta and crisp pastry, but it’s also packed with greens, so you get that wholesome balance. Everyone at the table loved it—especially with a simple Greek salad on the side.
Recipe Tips
- Frozen spinach works too: Just thaw it completely and squeeze out the moisture.
- Add lemon zest: A little lemon zest in the filling lifts the whole flavor.
- Use parchment paper: It helps prevent sticking and makes cleanup easier.
- Make it spicy: Add a pinch of chili flakes for a little heat.
- Avoid soggy pastry: Don’t skip squeezing the roasted greens—it makes all the difference.
How To Store This Jamie Oliver Spanakopita
At Room Temperature:
Leave it out for up to 2 hours after baking. Then store or refrigerate.
In the Fridge:
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
In the Freezer:
Wrap individual portions tightly in cling film and foil. Freeze for up to 2 months.
Reheating:
- Oven: 175ºC (350ºF) for 10–15 minutes
- Microwave: 30-second intervals (will soften pastry)
- Air Fryer: 190ºC (375ºF) for 5–7 minutes
Nutrition Facts (per serving)
- Calories: 356
- Carbs: 28g
- Protein: 8.8g
- Fat: 23g
- Sugar: 1.5g
- Fibre: 2.4g
- Sodium: 546mg
Let’s Answer a Few Questions!
Can I use frozen spinach instead of fresh?
Totally! Just thaw it and squeeze out the water really well before using.
Can I prepare Spanakopita ahead of time?
Yes, assemble it up to a day in advance and keep it in the fridge until you’re ready to bake.
Why is my Spanakopita soggy?
Usually because the greens weren’t squeezed properly after roasting—be thorough with that step.
What’s the difference between Spanakopita and Tiropita?
Spanakopita has spinach and herbs; Tiropita is just cheese (usually feta and egg). Both are delicious!
Try More Recipes:
Jamie Oliver Spanakopita
Course: Side DishesCuisine: British6
servings15
30
minutes356
Crispy, golden filo pastry filled with roasted greens, feta, and dill—this spanakopita is a Mediterranean favorite.
Ingredients
200 g rocket
1 kg spinach
2 bunches of spring onions
100 ml olive oil
4 tbsp sesame seeds
1 large bunch fresh dill
300 g feta cheese
1 x 270 g pack filo pastry (9 sheets)
Directions
- Preheat oven to 220ºC/425ºF/gas 7.
- Wash and dry rocket and spinach. Spread with spring onions on baking trays, drizzle with oil, and roast until charred.
- Toast sesame seeds in a dry pan.
- Cool roasted vegetables, squeeze out liquid, then mix with chopped dill and crumbled feta.
- Brush a baking tray with oil. Layer half the filo sheets, brushing with oil and sprinkling with sesame seeds.
- Spread spinach mix evenly. Layer remaining filo on top, brushing and sprinkling sesame seeds.
- Score top, bake 25–30 minutes until golden. Cool slightly, slice, and serve.