Pork Mince & Spinach Spanakopita: A Flavorful Twist on a Classic

 

 


 

 If you love classic Greek spanakopita, this twist with pork mince and spinach is going to be your new dinner favorite! Traditional spanakopita features spinach and feta layered in crispy phyllo pastry, but adding pork mince takes it to the next level—making it heartier, juicier, and protein-packed.

This recipe is not just delicious but also budget-friendly, family-approved, and surprisingly easy to make. Whether you’re looking for pork mince recipes for dinner, a healthy pork mince twist, or creative ways to use spinach, this dish checks every box. Perfect for weeknight meals, gatherings, or even as meal prep, this flavorful pork mince spanakopita brings together Mediterranean comfort and modern flair. 


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 Why You’ll Love This Recipe

  • A hearty twist on a traditional Greek dish.

  • Packed with lean protein from pork mince and nutrients from spinach.

  • Uses simple, budget-friendly ingredients.

  • Great for meal prep—easy to reheat and just as tasty the next day.

  • A family-friendly dinner everyone will enjoy.

  • Crispy, golden pastry with a creamy, savory filling.

  • Flexible—can be adapted to keto, vegetarian, or Mediterranean diets. 

 Ingredients Breakdown (with portions)

For 6–8 servings, you’ll need:

  • 500g (1 lb) pork mince – lean, for a healthier option.

  • 300g (10 oz) spinach, chopped (fresh or frozen).

  • 1 medium onion, finely diced.

  • 2 cloves garlic, minced.

  • 200g (7 oz) feta cheese, crumbled.

  • 2 eggs, lightly beaten.

  • 8–10 sheets phyllo pastry, thawed if frozen.

  • 4 tbsp olive oil or melted butter (for brushing).

  • 1 tsp dried oregano (or fresh herbs like dill/parsley).

  • Salt & pepper, to taste.

Alternatives:

  • Swap pork mince with chicken or turkey mince for a lighter version.

  • Use ricotta in place of feta for a creamier texture.

  • Gluten-free? Try gluten-free pastry sheets.

Storage Tip: Keep leftover phyllo pastry sealed tightly with plastic wrap to prevent drying. Store cooked spanakopita in airtight containers in the fridge.  

Step-by-Step Recipe Instructions

  1. Prepare the Filling: In a skillet, heat 1 tbsp olive oil. Add onion and garlic, sauté until soft. Add pork mince, cook until browned (6–8 minutes). Season with salt, pepper, and oregano. Stir in chopped spinach and cook until wilted (or water evaporates if using frozen spinach). Remove from heat and let cool slightly.

  2. Mix with Cheese & Eggs: Once cooled, stir in crumbled feta and beaten eggs. This will bind the filling and add creaminess.

  3. Layer the Pastry: Preheat oven to 180°C (350°F). Grease a baking dish. Layer 4–5 sheets of phyllo pastry at the bottom, brushing each with olive oil. Spread half of the pork-spinach mixture evenly. Layer 2 more sheets, add the rest of the filling, then finish with 2–3 more sheets of pastry. Brush the top generously with olive oil.

  4. Bake: Cut slits on top with a sharp knife (to release steam). Bake for 35–40 minutes, or until golden brown and crisp.

  5. Cool & Serve: Allow to rest for 5 minutes before slicing.

Prep Hack: Prepare the filling a day ahead and refrigerate—this cuts the cooking time in half on busy nights! 

Serving Suggestions

This pork mince spanakopita pairs beautifully with:

  • A Greek salad with cucumber, tomatoes, olives, and feta.

  • A side of tzatziki dip for extra creaminess.

  • Serve warm as a main dish or cut into smaller squares as a party appetizer.

  • Pair with roasted potatoes or a light soup for a full dinner spread. 


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 Nutritional Info (Per Serving)

  • Calories: ~350

  • Fat: 22g

  • Protein: 20g

  • Net Carbs: 14g

This balance makes it a filling, family-friendly meal while still fitting into moderate-carb meal plans. 

 Storage & Meal Prep Tips

  • Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep the pastry crispy.

  • Freezer: Wrap tightly in foil and freeze for up to 2 months. Bake straight from frozen at 180°C (350°F) for 45 minutes.

  • Meal Prep Idea: Bake in muffin tins for mini spanakopitas—perfect for lunchboxes or quick snacks.


 Common Questions (FAQ)

Q: Can I make this vegetarian?
Yes! Simply omit the pork mince and double the spinach-feta mixture.

Q: Can I prepare it ahead of time?
Absolutely. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.

Q: Can I use puff pastry instead of phyllo?
Yes, puff pastry works, though it will be heavier and less flaky than traditional phyllo.

Q: How do I prevent soggy pastry?
Make sure the spinach is well-drained and cook off any excess liquid from the filling before layering. 


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Special Equipment

  • Large skillet (for cooking filling)

  • Baking dish (9x13 inch works well)

  • Pastry brush (for olive oil or butter)

  • Sharp knife (for scoring pastry) 

 Recipe Variations

  • Mediterranean Style – Add sun-dried tomatoes and kalamata olives.

  • Southwest Flavor – Use cheddar, jalapeños, and chili powder for a spicy twist.

  • Herbal Delight – Fresh dill, parsley, or mint for a burst of flavor.

  • Egg White Version – Use egg whites instead of whole eggs for a lighter filling.


 Conclusion 

This Pork Mince & Spinach Spanakopita is a delicious twist on a traditional favorite—crispy, savory, and hearty enough to serve as a main course. It’s simple to prepare, freezer-friendly, and versatile enough for any occasion.

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