Spanakopita with chard and leeks

Vegetarian mains

Spanakopita with chard and leeks

Name: Spanakopita with chard and leeks
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6

Main Serves 6 1h 5 min

A buttery, flaky, light Greek pie filled with greens, herbs and feta. It's traditionally made with spinach, but chard and leeks are a very good alternative. This is slightly time-consuming but very straight-forward to put together and is great as a starter, main course or part of a mezze spread. Cut into squares and serve warm or at room temperature.

Ingredients

500g chard, tough stalks removed
2 tbsp oil for frying, e.g. vegetable or sunflower
500g leeks, trimmed, sliced in half lengthways, then shredded
3 garlic cloves, crushed
1 tsp dried mint
4 eggs
200g ricotta (or cottage cheese)
200g feta
handful fresh parsley, chopped
handful fresh dill, chopped
250g packet filo pastry
100g butter, melted
2 tbsp poppy seeds
salt and pepper

Method

Prep time: 15 min

Cooking time: 50 min

Step 1
Bring a large pan of water to the boil and blanch the chard leaves for 2 minutes. Drain, plunge into cold water to stop the cooking and keep the colour, then drain again.
Step 2
When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves.
Step 3
Heat the oil and fry the leeks for 6 minutes. Add the garlic and mint and fry for 2 minutes. Leave to cool, then mix in the chopped chard.
Step 4
Preheat oven to 180°C/Gas 4.
Step 5
Whisk the eggs in a large bowl. Stir in the ricotta, crumble in the feta, then add the veg and herbs and stir gently to combine. Season with salt and pepper.
Step 6
Remove the filo from the packet and lay it out. Cover with a clean, slightly damp tea towel to stop it drying out. Brush the bottom of the dish with a little butter.
Step 7
Lay out a sheet of filo on your work surface and brush with a little melted butter. Lay inside the baking dish; you want some overhanging. Repeat with half the filo, buttering each layer as you go.
Step 8
Spoon in the filling and even it out. Lay over the rest of pastry, brushing each sheet as before. Tuck in the edges and brush with butter to seal.
Step 9
Sprinkle with the poppy seeds. Bake for about 40 minutes, depending on your oven, until golden and crispy.