Reviews Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 3 1 star values: 4
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Gallery Leek Spanakopita Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 8
Ingredients Ingredient Checklist 1/2 cup extra-virgin olive oil, plus more for baking dish 4 bunches curly- or flat-leaf spinach (about 3 1/2 pounds total), trimmed and washed 1 3/4 pounds leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced crosswise 2 garlic cloves, minced coarse salt and ground pepper 1/4 teaspoon ground nutmeg 24 sheets frozen phyllo dough (from a 16-ounce package), thawed 3/4 cup crumbled feta (4 ounces)
Gallery Leek Spanakopita
Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 8
Gallery
Leek Spanakopita
Leek Spanakopita
Leek Spanakopita
Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 8
Recipe Summary
prep: 40 mins total: 1 hr 10 mins
Servings: 8
prep: 40 mins
total: 1 hr 10 mins
prep:
40 mins
total:
1 hr 10 mins
Servings: 8
8
Ingredients
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for baking dish 4 bunches curly- or flat-leaf spinach (about 3 1/2 pounds total), trimmed and washed 1 3/4 pounds leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced crosswise 2 garlic cloves, minced coarse salt and ground pepper 1/4 teaspoon ground nutmeg 24 sheets frozen phyllo dough (from a 16-ounce package), thawed 3/4 cup crumbled feta (4 ounces)
Directions
Preheat oven to 400 degrees. With a pastry brush, brush bottom and sides of a 9-by-13-inch baking dish with oil. In a large skillet, heat 1/4 cup water over medium-high. Working in batches, add spinach and cook, tossing, until completely wilted, about 8 minutes. Transfer to a colander to drain, pressing out as much water as possible. Return skillet to heat and add 1 tablespoon oil. Add leeks and cook until softened, about 8 minutes. Stir in garlic, season with salt and pepper, and cook until fragrant, about 1 minute. Stir in nutmeg. Transfer spinach and leek mixture to a food processor; pulse until coarsely chopped.
Cut phyllo sheets to fit baking dish. Place 1 sheet in dish (keeping remaining sheets covered with a damp towel) and brush lightly with oil. Stack 7 more phyllo sheets on top, brushing each with oil. Spread half the spinach mixture over phyllo and evenly sprinkle half the feta on top. Add 8 more phyllo sheets, brushing each with oil. Spread with remaining spinach mixture and feta. Top with remaining 8 phyllo sheets, brushing each with oil.
Bake until phyllo is golden and crisp on top, about 30 minutes. Let cool 15 minutes before cutting into squares. Serve warm or at room temperature.
Reviews
Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 3 1 star values: 4
Reviews
Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 3 1 star values: 4
Add Rating & Review
23 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 3 1 star values: 4
23 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 3 1 star values: 4
23 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 3 1 star values: 4
5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 3 1 star values: 4
All Reviews for Leek Spanakopita
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Leek Spanakopita
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
