Pic of Spanakopita with chard and leeks

Spanakopita with chard and leeks

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Vegetarian mains

Spanakopita with chard and leeks

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.


  • 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
Image of Spanakopita with chard and leeks


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.

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