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Spring Greens Pie

March 14, 2012

Here is a springtime recipe based on the ever popular Spanokopita or spinach and feta pie, full of green leafy goodness.  A good way to start spring cleaning! Use a variety of different green leaves in addition to  spinach such as chard, rocket, watercress, even a little sorrel or dandelion. Remember when they’re about 12 inches high nettles are ready to pick and make a super-food addition (use the top 4 leaves, pick in an unpolluted place, wearing gloves, cooking neutralises the sting).

Green Leaf Pie

This will serve 4 for a tasty lunch- accompany it with a mixed salad, topped with toasted seeds and a delicious vinaigrette.

Pre-heat oven to 180C

Brush a 7X10inch baking pan or dish with a little olive oil

One or more of the following –finely chopped in addition to spinach-to the equivalent of just under 1 kilo


Kale, watercress, nettles, rocket, Swiss chard, purple sprouting leaves, cabbage-finely chopped

1 medium onion –chopped

1 large leek -chopped

2 small cloves garlic, finely chopped

1-2 Tablespoon fresh dill- finely chopped (optional or substitute your favourite herb)

100gm Sheep feta cheese- crumbled or use half ricotta or cottage cheese and half feta

2 TBS pine nuts (optional)

2-4 sheets filo pastry

4 medium mushrooms -chopped

Olive oil

Sauté onion and leek in a little olive oil, when soft add garlic and mushrooms-cook for 5 min. Add spinach and any other greens you’ve chosen. Cook mixture for about 5 minutes until leaves are cooked through. Cool. Add dill and crumbled feta (riccotta), leaving back about 2 tablespoons feta for topping. Stir and season to taste.

Place a filo sheets in the baking pan -use just enough to cover the bottom and sides, overlap if necessary. Brush with olive oil and place another sheet on top.  Spoon spinach mixture into the filo covered baking sheet. Sprinkle remaining feta and pine nuts onto the spinach mixture and fold excess filo over top of spinach. Pinch extra filo to form little ruffles and place on top or leave out. Brush with olive oil and place in oven –bake for 25 minute or until filo is golden brown.

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