Nettle Spanakoppites 2

This is our take on the classic Greek dish.


  • Half a carrier bag of nettles
  • 1 onion peeled and finely chopped
  • 1 tbsp of olive oil
  • 1 egg, beaten
  • Pepper
  • 125g of crumbled feta cheese
  • 135g of filo pastry
  • 50g of melted butter
  • Sesame seeds
  • Honey

How to make Nettle Spanokoppites

  • Blanch the nettles
  • Heat the oil and fry the onion until soft
  • Add the nettles and cook for a few minutes
  • Leave to cool
  • Add the feta, egg and pepper
  • Lay out a sheet of filo pastry
  • Brush with oil, scatter on a few thyme leaves then lay another sheet of filo pastry on top
  • Divide the mixture and spoon a portion onto the centre of the pastry
  • Using the back of a spoon, flatten the mixture into a rectangle
  • Fold the 2 long sides, then fold the bottom up over the filling and the top down to form a parcel, using the butter to paint the pastry
  • Toast some sesame seeds in a dry pan
  • Fry the parcels for a couple of minutes on the folded side
  • Flip over and cook the other side
  • Drizzle with honey and sprinkle on some sesame seeds

Nettle Spanokoppites
See plenty of photos from our Wildfoods & Woodland Cooking course, and loads of others, on our Facebook page.


About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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