Greek spinach pies are delicious and are made with filo pastry, tissue-thin sheets that make for flaky results! Here we use puff pastry and leave it open! It is as savory as the classic spanakopita!

Serves: 6 Preparation: 10′ Cooks in: 50′ Ready in: 60′

1 sheet puff pastry
1 kg baby spinach leaves
3/4 cup glace rice
½ cup extra-virgin olive oil
2 leeks, finely chopped
1 medium onion, finely chopped
5 spring onions, finely chopped
1/3 cup dill finely chopped
1 cup hot water
1 tomato, diced
3-4 tbsp fresh lemon juice
salt, pepper
1 egg yolk, beaten
6 small mozzarella balls


Step 1
Heat oil in a pan in medium heat and cook onion and leek until softened. Add spinach leaves and stir for a minute or so until wilted.

Step 2
Add water and rice. season with salt and pepper and simmer for 10 minutes. Stir in dill and tomato.

Step 3
Live base and sides of a round tart tin with the puff pastry. Leave excess pastry overhanging. Brush dough with egg yolk. Transfer spinach mix, add mozzarella balls and bring in overhanging pastry.

Step 4
Brush dough with remaining yolk or milk. Bake in a preheated oven at 180°C/fan for 30 minutes, until pastry gets a nice color. Serve warm, sprinkling with lemon juice and extra dill.

Και η ελληνική συνταγή: Τάρτα με σπανάκι και ρύζι