Σπανακόπιτα με πράσο

Spinach and Leek Pita

This variation on a traditional spinach pita uses loads of fresh leek, spring onion, and spinach — no eggs, no butter. This pita still maintains its crispy outside and moist filling. This spanakopita is perfect any time of year.

Spinach and Leek Pita


  • Approx. 1 1/2 lb. of spinach (if its baby do not cut, if fresh cut into large chunks)
  • 3 fresh spring onions, sliced
  • 2 large leeks, washed well and sliced thin
  • 1 bunch dill, finely chopped
  • 4 tbsp. Fancy Peasant GEVOO and 1 cup for phyllo
  • 16-19 oz. Greek feta, crumbled into chunks
  • 1 box phyllo
  • 1 teaspoon coarse salt and pepper


  1. To start, prepare a cup of Greek Extra Virgin Olive Oil to have on hand as you begin to lay out your fillo.
  2. Preheat oven to 375°   
  3. Fill a large pot of water on high heat; before the water boils, add spinach for 2 minutes *Note: this step takes away any bitterness the spinach may have  
  4. Drain spinach and squeeze any excess water; set aside in a strainer 
  5. Heat olive oil on medium-high heat in a large saucepan or Le Creuset
  6. Add spring onion and leeks, and sauté until soft; add spinach for 1-2 minutes
  7. Place filling in mixing bowl and drain well
  8. Once the mixture has cooled; add dill, feta, salt, and pepper
  9. Grease half the bakers sheet and add half the phyllo sheets to cover the bottom of pan, drizzle each layer with GEVOO as you go
    *Note: phyllo edges should hang over pan; make sure to grease those as well
  10. Add filling
  11. Cover the remaining pita with phyllo; roll and fold the edges, forming a crust
  12. Score pita into pieces and cover with GEVOO
  13. Using your hand, splatter water on top of the pita.
  14. Bake for 45 minutes to 1 hour or until golden brown
  15. Serve warm or at room temperature