An Italian style spanakopita


  • 300 gms of spinach washed and chopped removing stem

  • 500 grams of ricotta

  • 100 grams feta cheese, crumbled

  • 4 puff pastry sheets

  • 10 mint leaves chopped finely

  • nutmeg, salt and pepper to season

  • 3 eggs beaten

  • 2 tablespoons poppy seeds


  • 1.

    Preheat oven to 180 degrees

  • 2.

    Take pastry sheets out of the fridge and defrost

  • 3.

    Combine all of the ingredients in a bowl and mix with a spoon – except for two tablespoons of beaten egg.

  • 4.

    Divide mixture into four portions and place on one corner of a pastry sheet and fold over into a triangle and seal well – cutting edges to tidy up the look.

  • 5.

    Do this for all four sheets

  • 6.

    Brush the top of triangles with the beaten egg mixture and sprinkle with poppy seeds

  • 7.

    Make about 6 incisions in the top of each triangle to let the steam to escape during cooking.

  • 8.

    Put the pastries on a baking tray lined with baking paper to prevent sticking

  • 9.

    Cook for 20 minutes or until golden brown.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1724kj
  • Fat Total 120g
  • Saturated Fat 39g
  • Protein 42g
  • Carbohydrate 120g
  • Sugar 3g
  • Sodium 1182mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings