Spanakopita with chard and leeks recipe

Name: Spanakopita with chard and leeks recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) chard, tough stalks removed; 2 tbsp oil, for frying; 500 g (17.6oz) leeks, trimmed, sliced in half lengthways, then shredded; 100 g (3.5oz) melted butter; 3 cloves garlic, crushed; 1 tsp dried mint; 4 eggs; 200 g (7.1oz) ricotta (or cottage cheese); 200 g (7.1oz) feta; 1 handful parsley, chopped; 1 handful dill, chopped; 250 g (8.8oz) packet filo pastry; 2 tbsp poppy seeds

Servings: persons

500 g (17.6oz) chard, tough stalks removed
2 tbsp oil, for frying
500 g (17.6oz) leeks, trimmed, sliced in half lengthways, then shredded
100 g (3.5oz) melted butter
3 cloves garlic, crushed
1 tsp dried mint
4 eggs
200 g (7.1oz) ricotta (or cottage cheese)
200 g (7.1oz) feta
1 handful parsley, chopped
1 handful dill, chopped
250 g (8.8oz) packet filo pastry
2 tbsp poppy seeds

1
Bring a large pan of water to the boil and blanch the chard leaves for 2 mins.
2
Drain, plunge into cold water to stop the cooking and keep the colour, then drain again.
3
When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves.
4
Heat the oil and fry the leeks for 6 mins.
5
Add the garlic and mint and fry for 2 mins.
6
Leave to cool, then mix in the chopped chard.
7
Preheat the oven to 180C.
8
Whisk the eggs in a large bowl.
9
Stir in the ricotta, crumble in the feta, then add the veg and herbs and stir gently to combine.
10
Season with salt and pepper.
11
Remove the filo from the packet and lay it out.
12
Cover with a clean, slightly damp tea towel to stop it drying out.
13
Brush the bottom of the dish with a little butter.
14
Lay out a sheet of filo on your work surface and brush with a little melted butter.
15
Lay inside the baking dish; you want some overhanging.
16
Repeat with half the filo, buttering each layer as you go.
17
Spoon in the filling and even it out.
18
Lay over the rest of pastry, brushing each sheet as before.
19
Tuck in the edges and brush with butter to seal.
20
Sprinkle with the poppy seeds.
21
Bake for approx 40 mins (depending on your oven) until golden and crispy.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 g (17.6oz) chard, tough stalks removed, 2 tbsp oil, for frying, 500 g (17.6oz) leeks, trimmed, sliced in half lengthways, then shredded, 100 g (3.5oz) melted butter, and more.

Yes, Spanakopita with chard and leeks recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!