Spinach & Leek Pie (Spanakopita)

Spanakopita, a traditional greek dish, literally translates to spinach pie. Made with a flaky phyllo (sometimes spelled “filo”) pastry crust & filled with spinach and cheese, it can be served as an apetizer, but is hearty enough to stand on it’s own as a meal. In the past, I would make this into individual triangles, which is great for parties, but then I learned that the traditional way to make it is actually significantly easier! It comes together in a cinch and takes only a handful of ingredients.

VEGAN/DAIRY-FREE ALTERNATIVE : You can make this vegan by using soft tofu in place of the feta & use a plant-based yogurt. Be sure to add some extra seasoning (salt, pepper & garlic or onion powder!)

If you’ve never worked with phyllo, don’t be intimidated. It is very thin, and can easily rip, but it’s also pretty forgiving once it’s all cooked, especially in this recipe. Just make sure to keep it wrapped & sealed until you use it. It tends to dry out very quickly, which makes it harder to work with. Another tip: use your hands to spread the oil. Seriously. It works better than a pastry brush – and it’s fun!

Spinach & Leek Pie (Spanakopita)

An easy appetizer or a stand-alone meal. Quick to put together, all in one dish, it's ideal for serving a small crowd or a hungry family!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Ingredients Method

Ingredients

  

• 400 g spinach about 5 cups, chopped
• 454 g feta* drained
• ½ cup chopped fresh dill optional, but delicious!
• ½ cup onion chopped
• 4 cloves garlic grated or crushed
• ¾ cup greek yogurt*
• ¼ cup olive oil (more or less, depending on how you spread it)
• 12 sheets prepared phyllo (filo) pastry thawed
• 2 leeks (white & light green parts only) chopped into thin rounds
• ground black pepper to taste

*VEGAN OPTION: replace feta & yogurt with

• 400 g soft tofu crumbled
• ½ tsp salt
• 1 tsp onion powder
• ½ cup unsweetened plant-based yogurt

Method

 

1. Preheat oven to 400°F.
2. In a large mixing bowl, prepare the filling by combining chopped spinach, crumbled feta, dill, onion, garlic & yogurt. Mix well.
3. Line a deep casserole dish (9×13) with parchment paper, or oil generously.
4. Place one sheet of phyllo, folded in half, on the bottom.
5. Brush phyllo with oil, then place another folded sheet on top and lightly press together.
6. Repeat until you have about 5 or 6 sheets layered on top of each other, covering the bottom of the dish.
7. Spread filling evenly over crust.
8. Arrange leek rounds evenly over filling & press lightly.
9. Top with remaining layers of phyllo & oil, using the same method as above.
10. Cut into 12-16 sections before baking to ensure that filling cooks evenly (& to make serving easier!)
11. Bake at 400°F for 30-45 minutes, until golden and crisp.
12. Allow to cool slightly before serving.