Leek & Spinach Spanakopita

To wrap up our celebration of Leeks I decided to make a Greek classic! Greeks have been eating these pies since ancient times. Today, spanakopita is one of the most popular snacks in Greece and is increasingly available all over the world. These are so easy to make yourself! If you haven’t tried you are missing out!

Just a quick note before we get to the recipe. These should be made with Phyllo dough which is a basic dough with flour, salt, water, olive oil, and sometimes yeast or another leavening agent like baking powder. It’s an easy dough to make, but one that takes time and finesse to roll out. The quickest way to make the pies today is to use commercially sold phyllo. All you have to do is brush each paper thin layer with olive oil or butter to create an incredibly satisfying pie. I unfortunately couldn’t find any phyllo at my local store and didn’t have enough time to dedicate to making it. I cheated by using a pre-made puff pastry which will not get you the same thin delicate crust but does work in a pinch.

Ingredients

  • 1 Tbls olive oil for brushing
  • 3 Tbls butter
  • 2 cups sliced leek about 1 large leek
  • 2 cups spinach or fresh greens mix
  • 3 tablespoons fresh mint (chopped)
  • 2 tablespoons fresh dill (chopped)
  • 1/2 cup herbed feta cheese crumbles
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • A pinch of sugar
  • 6 phyllo sheets defrosted if frozen

Instructions

Preheat oven to 350 degrees Fahrenheit (180 C)

Heat the butter in a large saucepan over medium heat.

Slowly cook the leeks and stir until softened.

Mix in spinach or spring mix.

Cook approximately 10 minutes, or until most of the moisture has been absorbed.

Remove from heat and let cool slightly.

Add cooked leek/spinach mixture, mint, dill, feta cheese, salt, pepper & sugar to a food processor.

Blend until combined.

Lay phyllo dough flat and brush with butter.

Place a small amount of spinach mixture onto each piece of dough.

Fold phyllo into triangles around the mixture. Gently pinch the edges.

Brush with butter.

Place filled phyllo dough triangles on a large baking sheet.

Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

I served with Tzatziki sauce for a perfect paring!

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