12 sheets of pre-made (frozen) phyllo dough, thawed
2 frozen packs (~600g)  frozen spinach leaves, preferably organic
2 small leeks, white and pale green part only, finely sliced
6 large spring onions, white and pale green parts only, finely sliced
1/2-3/4 cup fresh dill, finely chopped
300 g feta cheese
1/4 cup extra-virgin olive oil plus more for oiling the pan and phyllo
Salt and black pepper to taste


Preheat the oven to 375 F

–for the filling–

Rinse/defrost the spinach in a colander under warm water. Squeeze well to remove all excess water and place into a large bowl.

Add the olive oil, leeks, spring onions, dill and feta cheese– mix to combine (best to mix with your hands!)

–to prepare the spanikopita for baking–

Coat a 13×9 inch pan lightly with olive oil

Place the 1st sheet of phyllo dough in the pan and brush the top with olive oil using a pastry brush

Continue this process with 5 more sheets of phyllo– brushing with olive oil after each layer

Now, add the filling, spread evenly. Then, add the remaining 6 layers of phyllo dough, brushing with olive oil after each layer

Lightly score the top 3-4 layers of phyllo with a knife

Bake for ~45 minutes, uncovered, until the phyllo dough is golden brown and flaky

Cut into individual squares and enjoy!



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