Spinach Pie

Rosemarie Manasco


Here in Gibraltar its one of our most popular dishes.

The pie originated in Greece where it is called spanakopita, was then adapted to our food resources and hence the Gibraltarian Spinach Pie. Its recipe has been passed on from mother to daughter for years and I want to pass it on to my cooking friends.


★★★★★ 1 vote

Depends on the appetite


  • 3 bunch
    spinach, fresh
  • 3 c
    hard edam cheese
  • 1/4 c
    grated bread
  • 1/2 c
  • 3 clove
  • 5
    eggs for mixture
  • 4
    eggs in pie
  • ·
    salt and pepper

  • 1/2 c
  • 1/2 c
  • ·
  • ·
    sufficient flour to form a ball

How to Make Spinach Pie


  1. Wash the spinach after removing the stalks. Roll up the leaves and cut very fine, place in a bowl
    and add salt. Pour sufficient boiling water to cover and then squeeze out the water. Now take the above ingredients and mix together except the 4
    eggs. Leave to one side.
  2. Prepare the pastry

    Put the oil, water and salt into a large bowl and beat well, add flour gradually, stirring all the time until it is sufficiently firm to handle. Form into a ball.

    Roll half of the ball thinly to cover the bottom and sides of a glass dish.
  3. Spoon in the above spinach mixture. Make four wells and drop the four eggs one in each of the wells.Cover with the other rolled half pastry ball fold the sides holding both ends of the pastry prick the centre of the pie with a fork and brush with milk
  4. Pre-heated oven of 400F for 2 hrs

Printable Recipe Card

About Spinach Pie

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