Greek Spanakopita Peloponnisos

This Peloponnisos-style spanakopita is all about the greens. Unlike versions that lean heavily on feta, this one skips the cheese entirely and lets the spinach, leeks, and spring onions carry the filling. It’s naturally dairy-free and vegan, which makes it unusual among spanakopita recipes.

A full kilogram of spinach wilts down to a fraction of its volume. Drain it thoroughly, pressing with a spoon in a colander. Any water left behind turns the phyllo soggy from the inside out. The onion, leek, and spring onions get a slow, gentle fry in olive oil until transparent, then everything combines with parsley and a generous amount of nutmeg.

The rolling technique is Peloponnisos-specific: fill the pastry, roll it up, then push from both ends like a concertina to create a compact, accordion-like shape. This gives you more layers and crunch per bite than a flat spanakopita triangle.

Chef Tips

• Drain the spinach extremely well. Wrap it in a clean towel and wring out every drop. This is the single most important step.
• Brush each phyllo sheet lightly with olive oil, not butter. It keeps the pastry authentic and dairy-free.
• Work quickly with the phyllo. Cover unused sheets with a damp towel to prevent them from drying out and cracking.

Variations

• Add 200g of crumbled feta to the filling if you prefer a more traditional spanakopita.
• Mix in ¼ cup of chopped fresh dill for a brighter, more herbaceous filling.
• Swap half the spinach for Swiss chard for a slightly earthier, more mineral flavor.