This is the queen of all Greek recipes!  There are as many versions of this recipe as there are Greeks on this planet! I have been cooking the recipe described here for a number of years now and I would like to think is the best 🙂 Addressing to my fellow Greeks, don’t be upset, I am sure your version is OK too 😉


  • 500g frozen spinach
  • 300g of feta, crumbled
  • 3x leeks (approx. 400g), cut in 0.5cm rounds
  • 3-4x spring onions, cut in 0.5cm rounds
  • 25g of dill, thinly chopped
  • 1x egg
  • 1x tablespoon of plain flour
  • 7x filo pastry sheets (1 pack)
  • Poppy seeds for the topping
  • Olive oil
  • Salt and pepper

You can omit the feta and egg for a vegan version (Greeks do that when fasting)!


Heat 2x tablespoons of olive oil in a deep pan on a medium-high heat  (7 out of 9). When hot, add the frozen spinach and cook for about 10min. Then add the chopped leeks and spring onions and cook for another 10-15min until the greens are softened and there is no moisture left in the pan. Set aside to cool for approx. 30min.

In the meantime, pre-heat the oven at 180oC/fan.

Once the spinach mix is cool,  add the feta, egg, flour, dill, salt and pepper. Mix well to combine.

It is essential to let the filling cool down before assembling. Hot filling will result in soggy bottoms!

In a baking tray (here, I used one 27cmx22cm) add a tiny amount of olive oil and with a pastry brush make sure you grease the bottom and the sides of the tray.

Take the first filo pastry sheet and oil it with a small amount of olive oil using a pastry brush. Add the second filo sheet on the top of the first and oil again. Repeat the same process with the third filo pastry sheet. Add the forth filo on top of the third. Do not oil this time but instead pour in the filling. Using a spatula, make sure the filling is distributed evenly including the corners of the tray.

Add just enough amount of olive oil to help the filo crisp up. If you add too much you will end up with unpleasant greasiness!

On top of the filling place one more filo pastry sheet and oil it as before. At this point, tuck in any extra filo bits hanging out from the tray and oil again.

Finally, add your last two filo pastry sheets on the top. This time you can  place them scrunched in a ‘curtain-like’ configuration (see the image below) to create an extra crispy topping. Drizzle with olive oil and sprinkle some poppy seeds.

Bake for 1h. Cover with aluminium foil after approx. 30min. Let it cool before you attempt cutting it. Enjoy!

You can drizzle the last two filo pastry sheets with melted butter for extra crispiness!


No doubt it is THE ultimate pie recipe! and the easiest at the same time! There are versions without leeks but I think it really it makes the pie a bit more interesting. It is suitable for every time of the day as a snack, lunch or dinner. Super delicious and light! I guarantee it will not last for long!

You can pre-cut the pie before baking for easier portioning (but not essential!)

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