Spinach, Leek and Mushroom Pie


Preparation info

  • Serves


    • Difficulty


Appears in

The Secret of Spice: Recipes and ideas to help you live longer, look younger and feel your very best

The Secret of Spice

By Tonia Buxton

Published 2019

  • About

This is my version of the classic Greek dish, spanakopita.


  • 1 pack filo pastry (250-270g)
  • olive oil, for brushing
  • sesame seeds, for sprinkling


Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 23cm deep loose-bottomed flan tin.

For the filling, wash the spinach leaves and add to a pan with only the water that clings to them. Cover and cook gently until tender. Allow to cool slightly, then squeeze out the excess water and chop.

Soften the leeks and garlic in the oil over a medium heat. Add the mushrooms and fry for a further 2 minutes. Remove from the heat and add the chopped spinach, nutmeg, feta and mint. Season with black pepper and lemon juice and zest and mix very well.

Line the prepared flan tin with one-third of the filo sheets, brushing each sheet with olive oil and leaving an overhang to fold over the filling.

Spread half of the filling into the lined flan case and press down evenly. Cover with half of the remaining filo sheets, again brushing each sheet with olive oil. Spread the rest of the filling on top and fold the overhanging pastry over the top.

Finely shred the remaining filo sheets and scrunch them over the top, to enclose the filling completely.

Brush with olive oil and sprinkle with sesame seeds, then bake in the oven for 30-35 minutes until golden brown.

Carefully remove from the tin, cut into wedges and serve.