06/10/2026
Golden, flaky layers with a savoury spinach-and-feta centre—spanakopita is the kind of dish that makes lunch feel special without making it complicated.
Our Affinage Feta brings a creamy, tangy balance to the earthy spinach, herbs, and crisp filo. Serve it warm with lemon, a fresh salad, or simply as it is.
Would you serve spanakopita for brunch, lunch, or as a sharing plate?
LunchIdeas
Recipe — Spinach & Affinage Feta Spanakopita
Ingredients
* 500 g spinach, wilted and squeezed dry
* 250 g Affinage Feta, crumbled
* 1 small onion, finely chopped
* 2 spring onions, sliced
* 2 garlic cloves, minced
* 2 tbsp chopped dill or parsley
* 1 egg
* 8–10 sheets filo pastry
* 80 g melted butter or olive oil
* Black pepper and lemon zest
* Sesame seeds, optional
Method
1. Sauté the onion, spring onions, and garlic until soft. Cool slightly.
2. Mix with spinach, Affinage Feta, herbs, egg, lemon zest, and black pepper.
3. Layer half the filo sheets in a greased dish, brushing each with butter or oil.
4. Spread in the filling, then cover with the remaining filo, brushing each layer.
5. Score the top lightly and sprinkle with sesame seeds if using.
6. Bake at 180°C for 35–45 minutes, until deeply golden and crisp.
7. Rest for 10 minutes before slicing. Serve with lemon wedges.
