Greek Spanakopita

I really love Greek cuisine. The art of good Greek cooking is to keep it simple. With fresh ingredients, pure extra virgin olive oil, and wonderfully fragrant herbs. This spanakopita is a great example of that, the crispy spinach pie is packed with herbs and flavours. Served alongside is a portion of Briam, which is a traditional Greek stew with aubergine, courgette, and bell peppers.

Spinach, aubergine, white onion, courgette, yellow bell pepper, red bell pepper, red onion, tomatoes, spring onion, garlic, potato, lemon, fresh basil, dill, chervil, lovage, mint, oregano, parsley, thyme, chickpeas, chili powder, nutmeg, sesame seeds, black sesame seeds, feta made from pasteurised sheep and goat milk, pasteurised free-range egg, bulgur, filo pastry (made from wheat flour), organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: ei, gluten, lactose, sesamzaad.

Microwave

Heat the spanakopita and the vegetables uncovered for 3-5 minutes. Note: the spanakopita will not be crispy in the microwave.

Oven — 200°C, 15-30 minMarleen's choice

Remove the spanakopita with the baking paper from the dish. Heat uncovered for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). For the last 10-15 minutes, heat the vegetable stew covered alongside. Disposable containers cannot go in the oven, transfer to an oven dish.

Energy118,42 kcal

Protein5,82 g

Fat5,85 g

of which saturated2,35 g

Carbohydrates8,53 g

Dietary fibre2,75 g

Salt0,48 g

Average weight: 540 g

Last on the menu on 4 June 2026. View current menu →

Greek Spanakopita

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