Spanakotiropita (σπανακοτυρόπιτα)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat 2 tbsp olive oil in a large skillet over medium heat

Step 2

Sauté the chopped leeks and spring onions until softened. Add the spinach and cook until wilted and most of the moisture evaporates. Allow to cool completely

Step 3

In a large bowl, mix the cooked spinach mixture with feta, tarhana, egg, olive oil, salt, paprika, dill and parsley

Step 4

Preheat your oven to 180°C

Step 5

Place one sheet of phyllo in the prepared dish, allowing excess to hang over the sides. Brush lightly with olive oil. Repeat with 2 sheets, brushing each layer

Step 6

Spread the spinach filling evenly over the phyllo layers. Cover with 3 more phyllo sheets, brushing each with olive oil as you layer

Step 7

Tuck in the edges or trim any overhang for a neat finish

Step 8

Use a sharp knife to score the top layers into squares and bake for 50 to 60 minutes at 180°C