At Buchler Phillips we take our food seriously – as seriously as our work! We are passionate foodies, constantly sharing recipes, tips, and kitchen adventures amongst ourselves. We have therefore decided to launch a new series of monthly articles, called ‘Tried and Tested: Recipes You’ll Love’. In this series, we’ll be bringing you our favourite dishes, all thoroughly tested and approved by our team. Whether you’re a seasoned cook or just looking for some inspiration, these recipes are sure to become new staples in your kitchen. Let’s get cooking!
To launch the new series, Katerina Mina, our Marketing Director at Buchler Phillips, felt inspired enough to share with us her most favourite dish called Spanakopita, a traditional Greek pie made of filo pastry filled with spinach and feta cheese. Here is what Katerina wrote:
«Spanakopita holds a special place in my heart because it’s more than just a delicious Greek dish—it’s a taste of home and family. My beloved late mother used to cook it for us, filling the house with the rich aroma of spinach, feta cheese, and flaky phyllo dough. The smell alone would make me run downstairs from my bedroom into the kitchen, knowing that something wonderful was coming out of the oven!
Whenever I think of spanakopita, I remember the warmth of the kitchen and the love my mother put into making it. She would carefully layer the phyllo dough, brush it with olive oil, and add the perfectly seasoned spinach and feta mixture. Each bite was a perfect blend of savoury and flaky textures, and it was always baked to golden perfection.
But what I love most about spanakopita isn’t just the taste—it’s the memories attached to it. Sitting around the table with my family, sharing stories and laughter, the spanakopita brought us all together. It was more than just food; it was a symbol of our family’s traditions and the love that filled our home.
Even now, when I make spanakopita myself, it feels my heart with joy and love; that’s why spanakopita will always be one of my favourite dishes – because it’s a piece of my family, my heritage, and my heart».
The recipe below is Katerina’s recipe passed on to her by her mother, based on Vefa Alexiadou’s recipe. Enjoy, and let us have your feedback once you’ve attempted cooking this fabulous dish!
Spanakopita (Spinach Pie)
Prep 35 min
Cook 45 min
Makes 8-10 big pieces
1kg spinach, frozen
4 tbsp olive oil
1 big red onion, finely chopped
8 spring onions, chopped
400g feta cheese, crumbled
25g dill, chopped
2 eggs, beaten
Nutmeg
Salt, pepper
500g filo pastry
1 cup olive oil, or as much as needed
1. Put the spinach in a large frying pan and fry gently with the olive oil until it is completely defrosted.
2. Add the red onion until it’s softened and remove from the heat. Stir in the spring onions, dill and the crumbled feta.
3. Put the mixture in a large bowl and stir in the egg (leaving a bit aside to brush the pie at the end), as well as a good grating of nutmeg and mix again. Season lightly (remember that feta is quite salty).
4. Heat the oven to 200C/390F/gas 6. Brush a 30cm x 25cm baking tin with olive oil, then line with half the filo (I usually line seven filo sheets at the bottom and seven at the top), brushing each sheet with olive oil as you go, and taking care not to press them down in the process. Leave any excess overhanging the sides.
5. Spoon in the filling and repeat the layering process with the remaining pastry. Fold the overhang inwards, to make an edible rim, drizzle with more oil and use the edge of a sharp knife to cut into the desired portion sizes. Brush the pie with the remaining of the egg and bake for about 45 minutes, until golden.
6. Leave to cool slightly before serving.
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