Greek Spanakopita with Feta and Leek Recipe

Spanakopita with Feta and Leek is a classic Greek savory pie filled with spinach and feta, layered with flaky homemade dough. This version includes leek for extra flavor and follows a unique method of preparing the dough layers by stacking and rolling three pieces with olive oil.

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Nostos Goods

Greek Spanakotiropita with Leek

Ingredients

For the Dough:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vinegar
  • 3 tablespoons ARGILOS III Ripe olive oil
  • 1 cup lukewarm water (adjust as
    needed)

For the Filling:

  • 1 pound fresh spinach, washed and
    chopped
  • 1 teaspoon salt (for salting the
    spinach)
  • 1 leek (white and light green
    parts only), chopped
  • 1 fresh onion, chopped
  • 2 tablespoons ARGILOS III Ripe olive oil (for sautéing)
  • 8 oz feta cheese, crumbled
  • 3 large eggs, beaten
  • ¼ cup chopped fresh dill
  • Salt and pepper, to taste

Additional:

Nostos Goods

Greek Spanakotiropita with Leek

Instructions

1. Make the Dough

  • In a large bowl, mix 3 cups flour and 1 teaspoon salt.
  • Stir in 1 tablespoon vinegar and 3 tablespoons olive oil.
  • Gradually add 1 cup lukewarm water, mixing until a soft dough forms. Add more water if needed.
  • Knead on a floured surface for 5-10 minutes until smooth and elastic.
  • Cover with a damp cloth and let rest for 30 minutes.

2. Prepare the Spinach

  • Place the chopped spinach in a colander.
  • Sprinkle with 1 teaspoon salt and let sit for 15 minutes to release moisture.
  • Squeeze the spinach thoroughly to remove excess water.

3. Sauté the Vegetables

  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Add the chopped onion and leek, cooking until soft, about 5 minutes.
  • Stir in the prepared spinach and cook for 2-3 minutes until dry.
  • Remove from heat and cool slightly.

4. Prepare the Filling

  • In a large bowl, combine the spinach mixture, 8 oz crumbled feta, 3 beaten eggs, and ¼ cup chopped dill.
  • Season with salt and pepper to taste, noting the spinach’s prior salting.

5. Assemble the Pie

  • Preheat oven to 350°F (175°C).
  • Grease a 9x13-inch baking tray with olive oil.
  • Divide the dough into 18 equal small pieces.

To make one layer:

  • Take three small pieces of dough.
  • Roll out the first piece thinly on a floured surface and brush with olive oil.
  • Roll out the second piece thinly, place it on top of the first, and brush with olive oil.
  • Roll out the third piece thinly, place it on top of the second, and brush with olive oil.
  • Stack these three oiled pieces and roll them out together into one larger layer that fits the baking tray.

For the bottom layers:

  • Place the first layer in the baking tray and brush with olive oil.
  • Prepare a second layer the same way, place it on top, and brush with olive oil.
  • Prepare a third layer, place it on top, and brush with olive oil.
  • Spread the filling evenly over the three bottom layers.

For the top layers:

  • Prepare three more layers in the same way.
  • Place the first top layer over the filling and brush with olive oil.
  • Place the second top layer on top and brush with olive oil.
  • Place the third top layer on top and brush with olive oil.
  • Lightly score the top with a knife to allow steam to escape.

6. Bake

  • Bake for 45-50 minutes, until the top is golden brown and crisp.

7. Serve

  • Cool for 10 minutes, then cut into squares.
  • Enjoy warm or at room temperature.

Notes

  • Dough Layers: Each layer is made by stacking three thin, oiled pieces and rolling them into one sheet, creating a flaky texture.
  • Olive Oil: Use about 2-3 tablespoons for brushing, depending on preference.
  • Filling: Adjust seasoning carefully due to the salted spinach.
Nostos Goods

Perfect Match

ARGILOS III RIPE

Argilos III Ripe EVOO is the perfect match for spanakotiropita. Its smooth, fruity flavor enhances the richness of the feta and spinach filling, complements the delicate layers of phyllo, and adds a subtle, authentic Greek character to every bite.

ADD

ARGILOS EVOO

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