Go Back
-+ servings
Photo of two pieces of Greek spinach, leeks and fennel pie. A vegetarian and vegan recipe.
Print

Delicious fasting Greek spinach pie with leeks and fennel

Herb pie with spinach, leeks and fennel aroma! A unique recipe that will upgrade the vegetable pie you knew until now :)
Course Appetizer, Snack
Cuisine Vegan, Greek, Greek / Vegan
Keyword vegan, fasting, traditional, pie, leeks, spinach, recipe, healthy, fennel
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 24 pieces (8-10 servings)
Calories 21kcal
Author Thodoris Tibilis

Ingredients

  • 1 package phyllo pastry sheets or puff pastry
  • ½ kg spinach
  • 3 onions finely chopped
  • 3 leeks sliced
  • 3 spring onions finely chopped (optional)
  • 1 fennel finely chopped (or 1 cup of fennel leaves or dill)
  • ½ cup fresh parsley
  • ½ cup olive oil (and some to grease the pan and the puff pastry sheets)
  • salt and black pepper

Instructions

Filling

  • Thoroughly wash the vegetables and herbs, and especially the spinach, which you'll cut into large pieces by hand.
  • Put the olive oil in a large deep pan (or large pot or wok) to heat up. At the same time, preheat the oven to 200 degrees.
  • Once the oil is hot, sauté the onions for 2 minutes.
  • Then, add the leeks, spring onions, and fennel, and continue sautéing for another 2 minutes.
  • Lower the heat just a bit, add the spinach and parsley (and dill or fennel leaves, if you don't use the fennel), and sauté for another 5 minutes, stirring as less and as gently as possible. If the spinach doesn't fit all, add half of it and stir. That way it will lose a lot of its volume, and you'll be able to add the rest. Mix gently to avoid mashing the vegetables, which is important!
  • Add salt and pepper, stir and keep the filling aside.

Spinach pie

  • Grease a medium baking pan (37x30x5,5 cm/14,5x12x2 in), and lay half the sheets, each on top of the other, slightly greasing each one with olive oil (sporadically, not everywhere, to avoid having a too greasy pie crust). The packaged phyllo pastry sheets will probably be larger than your pan, so cut them if necessary.
  • Add the filling on top (but not the liquids left in the pan) and spread it evenly.
  • Put the remaining sheets on top, greasing them, like the ones you put under the filling. Use a sharp knife to mark only the top layer of phyllo into squares, lightly grease them with olive oil and some water and bake your pie for 40 minutes or until it turns golden brown.

Notes

  1. Before taking out of the oven, check that it has been properly baked from underneath, lifting a corner of the pie with a spatula. If it's not baked well, put it back in the oven in a lower rack for another 5 minutes.
  2. A secret to avoid the top sheet from becoming dry and hard is, once you remove it from the oven, cover it for 10 minutes with a wet, wrung-out towel. That way, it will maintain the proper moisture.

Nutrition

Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2167IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg