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Spinach, leek & cheese pie


  • Preheat oven to 170°C fan forced (190°C normal). 
  • Heat a little oil with the butter in a large pan and gently saute the leeks until tender. 
  • Pour boiling water over the spinach in a bowl and toss with a wooden spoon until wilted. Then drain well, squeeze out any excess water and roughly chop. 
  • Place the ricotta, eggs, parmesan, ground pepper, leeks and spinach in a large bowl. Mix until well incorporated.
  • Then spray the pastry sheets with oil and line a baking dish with them, overlapping the sides. Spoon in the mixture and fold the filo over the top, ruffling the centre a bit. Spray again with oil and cook in the oven for about 45 mins until golden brown and firm. Allow to cool on a rack for 10-15 mins, before turning out and serving.


  • olive oil
  • a small knob of unsalted butter
  • 3 leeks, cleaned & sliced
  • 600 gm spinach leaves, well washed
  • 250 gm ricotta
  • 4 large eggs
  • 150 gm freshly grated parmesan
  • freshly ground pepper
  • 2 large filo pastry sheets
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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