Spanakopita Soup

I’ve lived off brinner a lot lately, whats brinner? Breakfast for dinner of course! YUM! Hot, hearty (simple to make) and full of nutrients, and since breakfast is my favourite meal of the day I can sometimes feel a little lacklustre about preparing recipes that are a little more substantial and complicated at the end of the work day. Feeling winter approaching in a particularly cold week in London I felt soup was on the cards, its quick, its simple and its an awesome way to use up vegetables that would usually be wasted. This week it was spinach, the kind that has gone all wilty in the fridge and you would usually throw out, well waste not want not our parents taught us and all the flavour of that spinach can be revived by cooking it into a delicious recipe… what goes with spinach, feta! (Note to self, there isn’t a single ingredient that I can’t think of cheese to match).

Spinach and feta are a gastronomical pair loved throughout the world but nowhere more than Greece in the beloved spanakopita, a delicious spinach and feta filo pastry that my mum is particularly amazing at, this is the soupy version so gluten-free, healthy and very green! Delish! You’ll be amazed how easy it is!


(As well as a blender) For this recipe you will need:

  • 2 potatoes (peeled and diced)
  • 1 bag 200g spinach
  • 1 clove garlic (crushed)
  • 1 brown onion (diced finely)
  • 4 tsp bouillon/ 2 stock cubes
  • 4 cups water
  • 75g cooked chard/ silverbeet
  • 1/4 tsp of nutmeg
  • Crumbled feta to garnish
  • Extra 3/4 cup water to correct consistency.


Sautee the onion and garlic in a little olive oil in the bottom of your soup pot.

Add 4 cups of water and the diced potatoes, cover and leave to boil.

Add the bouillon, nutmeg and spinach and leave to gently wilt.

Whizz in a blender (or use a hand blender) being careful of the piping hot soup that has the potential to spatter.

Add extra water to help correct the consistency of the soup to as thick as you desire.

Right at the very end I stirred through some wilted chard/ silverbeet that I had left over from one of my brinners (waste not want not remember), if you don’t have any chard/ silverbeet then don’t fuss, it does add a delicious tinny depth and a bit of texture but the soup is delicious enough without it.


Add salt and pepper to taste and garnish with crumbled feta.

Feeds 4 comfortably.


We hope you enjoy this recipe and if you want to see what we really look like check us out on YouTube (and SHARE SHARE SHARE) you can see footage of us and watch us turn this blog into a tv series in Italy this July 2014 by following us on Facebook (farm2face), twitter (farmtoface1) and Instagram (farmtoface) you can see all the behind the scenes stuff too! 🙂

Hugs & Nonsense


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