My homemade Greek spanakopita: You'll surprise everyone with it!

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❗️Note: I recommend using ingredients in grams, as this is a more accurate and correct recipe! * cup = 200 ml

Mash 1 kg of soft-boiled potatoes into a smooth puree. Lightly grease a 30 cm / 12-inch baking dish with olive oil, spread the mashed potatoes evenly in it, and drizzle with a little more olive oil. Sprinkle the surface with breadcrumbs and bake for 10 minutes at 180 °C / 350 °F.

Slice 1 leek into rings. Heat a little cooking oil in a pan and briefly sauté the leek. Add 125 g (4 oz) of spinach and stir until wilted.


Place the mixture in a bowl and add 150 g (5 oz) of crumbled feta cheese. Finely chop fresh parsley and mix it in. Season with salt and pepper and combine well.

In a separate bowl, whisk together 150 g (5 oz) of Greek yogurt with 6 eggs. Season with salt and pepper.

Remove the pre-baked potato layer from the oven and spread the spinach and feta mixture over it. Pour the egg and yogurt mixture over the top and sprinkle with 100 g (3.5 oz) of grated Parmigiano Reggiano cheese.

Bake the casserole for another 30 minutes at 180 °C / 350 °F, or until the top is golden brown.

Let it cool briefly, cut into pieces, and serve warm.

Enjoy!


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