Spring Green Spanakopita

08 Mar 2024

This Greek originated pie is perfect for using up any leftover veg you have in your fridge. The greener the better!

Serves: 8 - 10

Prep Time: 40 minutes

Cook Time: 40 - 45 minutes

Ingredients

150g butter

2 leeks, washed, trimmed and sliced thinly

Pinch of salt

4 garlic cloves, peeled and crushed

500g spring green, kale or spinach, shredded with stalks

Small pack fresh parsley, chopped

Small pack fresh mint, chopped

300g feta cheese, crumbled

2 eggs, beaten

Juice and zest of 1 lemon

250g pack filo pastry

  

Equipment

Large frying pan or wok 

Microwave safe jug or mug 

Pastry brush

9 inch loose bottomed cake tin

Tips

Use any leftover veg for the filling in this pie. Add a tin of lentils or chickpeas to boost the protein content.

  

Cut the pie into slices and freeze individually for a quick, easy and nutritious meal.

  

Use shortcrust of puff pastry, or even tortillas instead of filo.

Method

  1. Heat the oven to 180°C.
  2. Melt 25g of the butter in a large frying pan or wok. Add the leeks and salt. Cook for 5 - 7 minutes, stirring, until softened. Add the garlic and cook for a further minute.
  3. Add the shredded greens to the pan. Cook for 5 - 7 minutes, until softened. Remove from the heat and allow to cool slightly.
  4. Add the herbs, cheese, eggs and juice and zest of the lemon. Mix well.
  5. Melt the remaining butter in a jug in the microwave, cooking on High for 30 seconds at a time, stirring until melted.
  6. Lay the sheets of filo pastry out on the work surface and, using a pastry brush, paint the top one evenly all over with the butter. Carefully lift the buttered sheet of filo pastry into a greased 9 inch loose bottomed cake tin. Gently press the sides into the edges of the tin. Repeat with half of the pastry sheets, turning the tin around and placing the layers in different positions around the tin to line it evenly, allowing the edges of the pastry to overhang the sides of the tin.
  7. Spoon the pie filling into the pastry case and fold over the overhanging edges. Butter the remaining sheets of pastry and lightly scrunch them up and place on top of the pie, until all the filling is covered.
  8. Use the remaining butter to brush on top of the pie, then bake for 40 - 45 minutes, or until crisp and golden and cooked through. Serve hot or cold with a crisp mixed salad.

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