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Ingredients for 6-8 people

for the phyllo sheets:

1kg soft flour

1 & 1/2 cup warm water

1 teaspoon salt

1 tablespoon vinegar

1 tablespoon olive oil

for the filling:

1/2 kg spinach

1/2leek and nettles

2 onions

1 bunch parsley

1 cup olive oil


Mix all the ingredients for the phyllo sheet together in a large bowl and knead until the dough is soft. Let it restfor 30 minutes.

Divide the dough and each piece in many smaller pieces. Spread each piece of dough with a rolling pin, grease it with olive oil and place them on top of one another, creating two pieces of dough with many layers.

Then roll each piece with a rolling pin into a phyllo sheet.

Chop the spinach, leeks, nettles and sauté them all together without oil, until they are tender.Remove any juices and add 3/4 cup of olive oil and the chopped parsley.

Grease a baking tray and place one of the phyllo sheets on the bottom of it. Pour the filling in and place the second phyllo sheet on top. Cut any pieces of dough that may be protruding and oil the top of the phyllo sheet. Beat one egg yolk with milk and olive oil and spread the mix on top of the pie.

Bake in a preheated oven at 180 degrees for 45 minutes.


Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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