Spinach Leek and Feat Pie is a variation of the famous Spinach pie or Spanakopita as called in Greek with leek added to the mix.
What are the ingredients for this classic Spinach Leek and Feta cheese pie?
The ingredients for this classic homemade pie are phyllo pastry, spinach, leek, Feta cheese, eggs, olive oil, butter and salt.
Frozen spinach can also be used in this recipe. Defrost the spinach and drain it in a colander. If the spinach is not drained properly the pie mixture will become too watery.
How do I handle Phyllo pastry?
The most important thing is not to let the phyllo sheet to dry. If the phyllo sheet dries out, it will crumble. Prepare the pie filling and lastly open the phyllo packet. Once you open the packet and remove the phyllo sheets from the plastic wrap, unroll them and cover them with a wet towel. If you happen to use frozen Phyllo, then simply defrost it overnight in the fridge. Repeat the process as above.
How do I prepare this pie?
This spinach leek and feta pie is very easy to make. Start by gathering all the ingredients. Wash the spinach and the leek under raining water. Drain the spinach in a colander. Roughly chop the spinach into large chunks. Remove the outer layers of the leek and slice it along its length initially and then into 1cm semi lunars. Sautee the spinach and leeks for a couple of minutes and set them aside (using the oil in recipe). Beat the eggs in a mixing bowl, break the Feta cheese into small pieces and melt the butter. Combine the eggs, Feta cheese, melted butter in the bowl and season with salt.
Next, butter the baking tray and preheat the oven to 180C or 356F. Remove the phyllo sheets from the packaging. Make sure you cover them with a slightly wet towel to prevent them from drying. I usually lay two single phyllo sheets side by side on the baking tray. I find though that the phyllo sheets bought outside Greece are very thin, so I would recommend laying two double Phyllo sheets. Lay the phyllo sheets on the bottom of the baking tray leaving some of the phyllo sheet overhanging.
Place 2-3 tablespoons worth of the pie mixture and spread it evenly over the phyllo. Lay another phyllo sheet and 2-3 tablespoons of worth of pie mixture. Make sure you spread the pie mixture evenly over the phyllo. Repeat with alternating phyllo and filling until you have one phyllo sheet left. Lay the last phyllo sheet on top tucking it in on the sides of the baking tray.
Beat one egg with a tablespoon of water and brush the top phyllo sheet. Dice some butter and place it spaced out evenly on the top phyllo sheet.
Pierce the pie with a fork and bake it for 45-50 minutes at 180C or 356F. You can cover the pie with aluminum foil at around 30 minutes of baking to avoid overbrowning.
Can I prepare this Greek Spinach Leek and Feta pie ahead of time?
You can prepare this authentic Greek pie ahead of time, store in the fridge and bake when needed.
Can you freeze this Spinach Leek and Feta pie?
This authentic classic Spinach, Leek and Feta pie can be frozen and enjoyed later. You can either freeze it prior to baking or after baking. Simply omit the last steps of brushing the top Phyllo sheet with the beaten egg and the butter cubes and freeze. When you want to bake it, take it out of the freezer, add the egg wash and butter and bake for an extra 15 minutes straight from frozen. You can also freeze the pie after you have baked it so that you enjoy it later. Simply defrost, reheat and enjoy.
Feta cheese pies
If you love Greek savoury pies, then look no further. I have you covered! Taste tangy Feta cheese with Greek strained in this Tiropita recipe. For a mini version of Tiropita look no further than this Mini Tiropitakia recipe.
My other all time favourite savoury Feta cheese pie is the Kolokithopita or zucchini ( or courgette) one! So delicious and so easy to make!
Spinach Leek and Feta Pie
- 300gr (10.5 oz) phyllo pastry
- 700gr (24.7 oz) spinach
- 1 leek
- 200gr (7 oz) Feta cheese
- 4 eggs
- 30gr (2 1/4 tablespoons) olive oil
- 100gr (3.5oz) butter
- 1 teaspoon salt
For the finishing touches:
- 35-50gr ( 1-1.7 oz) butter (cut in cubes)
- 1 egg
- 1 tablespoon water
You will need 1 baking tray 40x30cm, 1 frying pan, 1 large bowl
- To prepare this classic Spinach Leek and Feta pie start by washing the spinach and the leek under running water. Drain the spinach in a colander. Continue by chopping the spinach into large chunks. Remove the outer layer of the leek and cut it lengthwise and then into 1cm semi-lunar pieces.
- In a frying pan, add the oil and sautée the leek for approximately 5 minutes. Continue by adding the spinach in batches. Make sure you stir so that all the spinach is sauteed. Let the spinach and leek mixture rest.
- Crumble the feta either with your hands or using a fork.
- In a large bowl beat 4 eggs and add the crumbled Feta cheese, salt and melted butter. Stir and add the sautéed leeks and spinach.
- Preheat the oven to 180C or 356F.
- Butter a baking tray. Remove the Phyllo sheets out of the packaging. Cover the pastry sheets with a wet towel to prevent them from drying out.
- Lay two layers of two phyllo sheets placed side by side on the bottom of baking tray so that their edges are overhanging from the baking tray.
- Add roughly 3-4 tablespoons of the mixture onto the phyllo sheet evenly. Make sure the phyllo sheets do not get too soggy.
- Lay another phyllo sheet on top and add the pie mixture. Repeat the process until you have one phyllo sheet left.
- Fold in the overhanging portions of the bottom layer phyllo sheet. Lay the last phyllo sheet on top (the one you had set aside in the beginning) and tuck it in the corners of the baking tray.
- Beat one egg with a tablespoon of water and brush this on the surface of the pie. Place the little butter cubes on the top phyllo sheet. This will make the phyllo even crunchier.
- Pierce the pie with a fork and bake at 180C or 356F for 45-50 minutes.