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Leeks and pistachios spanakopita

Author: Les Cultures de chez nous
Spanakopita aux asperges et pistaches
Preparation 30
Baking 45
Portions 6
Freezing No


  • 1 large package of 312 g of baby spinaches (or 2 packages of washed and hulled spinaches)
  • 250 ml (1 cup) of crumbled feta (about 125 g or 4,5 ounces)
  • 1/2 package of ricotta of 475 g
  • 3 eggs
  • 5 ml (1 teaspoon) of dried oregano
  • 1/2 package of ( 1 1/2 cup) of les Cultures de chez nous sliced leeks
  • 6 to 8 beveled asparagus of 0,5 cm (1/4 inch)
  • 60 ml (1/4 cup) of crushed pistachios
  • 5 ml (1 teaspoon) of fenel seeds
  • 8 phyllo pastry sheets
  • 60 ml (1/4 cup) of cold butter
  • 15 ml (1 tablespoon) of nature breadcrumbs
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  • Blanch spinaches 30 seconds in salted boiling water.
  • Set spinaches in a sieve and well refresh under cold water. Spin spinaches 3 to 4 times to remove water at its maximum.
  • Set spinaches in a blender with feta cheese, ricotta, eggs and oregano, then mix until obtaining an homogenized mixture. Set aside.
  • In a pan, at medium high heat, fry leeks and spinaches for 3 to 4 minutes in a bit of olive oil. Add pistachios and fenel seeds then continue cooking 1 minute.
  • Add vegetables sauté to the mixture of spinaches.
  • Preheat oven at 180°C (350°F).
  • Set a phyllo pastry sheet on an aluminium plate brushed with melted butter. Add a phyllo and slightly shifts corners. Brush again with butter. repeat those steps with 5 other phyllo pastry.
  • Pour the mixture and fold corners of each sheets towards the inside while brushing with butter.
  • Scrunch carefully the last phyllo sheet and set over it all with a bit of butter spread with breadcrumbs.
  • Oven bake for about 40 minutes.

Chef's notes