Flaky Greek Spanakopita

This pie can be made ahead of time and refrigerated until ready to bake


  • 1 packet phyllo pastry ( 500g)
  • 100ml olive oil
  • 1 bunch spring onions, finely sliced
  • 2 large leeks, finely sliced
  • 1 large packet spinach(washed and shredded)
  • 250g Danish feta cheese
  • 1/2 cup fresh mint, parsley, chopped
  • Salt, pepper to taste


  1. Preheat oven to 190’C.
  2. Mix the spinach, feta, herbs, salt, pepper and olive oil in a bowl.
  3. Prepare your baking tin by brushing it with some of the oil(You can use any shape tin you like for this)
  4. Lay 1 sheet of phyllo pastry in the prepared baking pan, and brush lightly with the oil.
  5. Lay another sheet of phyllo pastry on top, brush with oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan.
  6. Place the spinach mixture into the phyllo covered base of the pan and cover the whole surface with some more phyllo sheets.
  7. Repeat the process by layering more spinach mixture and phyllo on top of each over and finish off by using the overhanging phyllo pieces to neatly tuck into the tin, sealing the filling.
  8. Bake in a preheated oven for 40 minutes, until golden brown and crispy.
  9. Garnish with some feta cheese on top as well as some fresh herbs like bayleaves, rosemary or parsley.