Spanakopita (Spinach Pie)


Adapted from recipe by Lucy Parissi of Supergolden Bakes

Prep time: 20 mins

Cook time: 45 mins

Servings: 12 slices


*Ingredients currently available at the farmers’ market.

  • 2 ½ lbs fresh spinach*
  • 14 oz feta cheese crumbled*
  • 2 large eggs lightly beaten*
  • ¼ cup fresh chopped dill*
  • ½  cup or a small bunch of fresh chopped parsley*
  • 8 scallions, finely chopped*
  • 2 large leeks, white part only finely chopped*
  • 1 pack frozen phyllo pastry thawed overnight in the fridge
  • Salt and freshly ground black pepper
  • 1/2 cup melted butter
  • Olive oil
  • salt and pepper



  1. Preheat the oven to 350 degrees and place a tray on the middle shelf.
  2. Warm olive oil in a pan over medium heat and gradually add the spinach in batches until it is all cooked.
  3. Allow to cool. Then drain excess water from the spinach using a cheesecloth or strainer.
  4. Sauté the green onions and leeks in a pan with a splash of olive oil until soft. Add the spinach and herbs and cook for a bit longer. Transfer to a large bowl and set aside to cool slightly.
  5. Add the crumbled feta and eggs to the spinach. Season generously with salt and pepper and mix together.
  6. Brush your pie dish with the melted butter then start layering the phyllo pastry, brushing each leaf with butter, in the dish letting the ends hang over the edge. Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer. Fold the edges over the top and brush with butter.
  7. Brush 4 phyllo squares with the melted butter then scrunch together and cover the entire surface of the pie.
  8. Bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie coloring too quickly. Cool before slicing (otherwise you won’t be able to slice neatly).