Traditional spinach pie
Preparation Time 25 min
Cooking Time 60 min
Persons 4


Clean and wash spinach well. Chop spinach finely and wilt in a little water. Drain well in a colander. Warm olive oil in a pot and lightly sauté leeks and onions. Add spinach. Stir lightly, add dill and other herbs. Turn off heat and set aside to cool. Add feta cheese cut into very small pieces, grated kefalograviera, lightly beaten eggs, pepper and very little salt. Grease a small baking dish and place a layer of puff pastry. Add the spinach filling and cover with another layer of puff pastry. Brush the top with a little milk and ½ cup of soda water. Using a sharp knife score pie and bake for 45 minutes at 180oC.

Nutritional value

Olive oil provides monounsaturated fats. Spinach is an excellent source of vitamin K, necessary for good bone health. On the other hand, spinach does not constitute a good source of iron because of its high content in oxalate, which binds iron. Only when the consumption of spinach is combined with sources of vitamin C, such as orange juice, tomato or lemon, can its bioavailability increase.


  • 1.300 g spinach
  • 500 g finely cut spring onions
  • 1 finely cut onion
  • 3 leeks, cut into thin rings
  • 1 bunch of dill, finely cut
  • various other herbs, finely cut
  • 1 ½ cup of high quality olive oil from Messinia
  • 300 g feta cheese, cut into very small pieces
  • 100 g kefalograviera cheese, grated
  • 3 eggs
  • salt
  • freshly ground pepper
  • 2 layers of puff pastry (or make your own pastry)
  • ½ cup soda water to brush on spinach pie to increase crunchiness